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Pizza Dough with Beer

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  • Author: Pavani Hideout
  • Total Time: 1 hour 10 minutes
  • Yield: 2 , 12 inch pizzas 1x


  • 1½ cups all purpose flour
  • 1 cup whole wheat flour
  • 1½ cups Semolina flour Substitute with all purpose flour (if you don’t have semolina flour)
  • 1 tbsp Pizza dough flavor (optional)
  • 2 tsp Instant Yeast
  • 1 tsp baking powder
  • 1½ tsp salt
  • 2 tbsp olive oil
  • 1½ cups Beer (at room temperature I used India Pale Ale)


  1. Combine all the ingredients in a large mixing bowl or the bowl of a stand mixer. Mix and knead until a smooth, soft dough forms.
  2. Cover and set aside to rise for 30 minutes or for up to 2 hours.
  3. Preheat the oven to 450°F with a baking stone (if you have one) on a lower rack.
  4. Divide the dough in half and shape each half into a 10″ or 12″ round.
  5. Place the dough on a parchment paper (if using the baking stone) or on a lightly greased baking sheet. Bake the pizzas right away for thin crust pizza, but for thicker crust, allow the crust to rise for 30~60 minutes.
  6. Transfer the pizzas along with the parchment paper to the baking stone. Or place the baking sheet in the oven.
  7. Bake for 5 minutes. Remove from the oven and top as desired, and baked for an additional 8~12 minutes, or until the bottom crust is crisp and the cheese is melted and bubbling.
  8. Remove from the oven and serve hot.
  • Prep Time: 50 minutes
  • Cook Time: 20 minutes
  • Category: Baking, Pizza
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