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Beer Pizza Dough

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5 from 7 reviews

This Beer Pizza Dough is the perfect option when you have no yeast on hand, but want a homemade pizza with crisp, yet chewy crust! The beer replaces the yeast and helps the dough to rise while imparting the very slightest hint of beer flavor. And don’t worry, the alcohol cooks off while it bakes so it’s a totally family-friendly meal!

Ingredients

Units Scale
  • 4 cups all purpse flour
  • 2 teaspoons Kosher salt
  • 1 teaspoon baking powder
  • 12 oz. cold beer
  • oil for greasing the bowl

Instructions

  1. Add flour, salt, and baking powder to a large bowl. Stir to combine.
  2. Add beer and stir with a fork until it cleans the sides of the bowl.
  3.  Transfer to a lightly floured work surface. 
  4. Knead the dough for 5 minutes. 
  5. Transfer back to the bowl. Oil dough ball on all sides.
  6. Cover and let rest for 1 hour. 
  7. Preheat oven to 500 degrees. 
  8. Transfer to a lightly floured surface and divide dough evenly in half. 
  9. Gently work it into two round crusts. 
  10. Place crusts on pizza pans and brush with olive oil. Poke crusts all over with a fork. 
  11. Par-bake crusts for 3-5 minutes.
  12. Top as desired and bake for another 10-15 minutes. Enjoy!

Equipment

Notes

This recipe makes about 2 pounds of pizza dough. For our family, we use this to make two 12-14″ pizzas.

You can use cold or room temperature beer for this recipe and your results will be quite similar. We’ve tested both and didn’t notice much of a difference between them.

Don’t worry – this is still kid-friendly. The alcohol in the crust will cook off as the dough bakes in the oven. Which means it’s totally safe for kids to eat!

The dough isn’t going to rise quite as much as a regular dough made with yeast. However, the baking powder will help to puff it up a bit and make it a bit lighter than if you made it without.

If you need some pointers for rolling out the pizza dough, this video is super helpful. Basically, you want to be as gentle as possible as you’re shaping the dough, and touch it as little as possible.

This dough freezes like a dream too! It will stay good in the freezer for up to 3 months. Just let it thaw in the fridge overnight before baking, then bake according to recipe card directions!

Find it online: https://midwestfoodieblog.com/beer-pizza-dough/