The secret to thin, crispy perfect pizza every single time is adding beer to the homemade dough...wait...what did you say is in this dough?
If you love pizza, then you'll love this homemade beer dough pizza crust recipe. It's easy to make and tastes delicious. The beer adds a unique flavor to the dough that you'll absolutely love. Plus, it's a fun recipe to make with friends or family.
This post has been updated since it first appeared on my site in 2018 with Bread Machine Directions for Homemade Pizza Dough.
Beer Pizza Crust Recipe
You are going to love how easy and delicious this recipe for homemade beer dough pizza crust is. And yes, you read that correctly. There is beer in this dough.
Don't worry, the alcohol evaporates as you bake the pizza dough. If you prefer a recipe without alcohol, please check out the traditional pizza dough recipe that we also enjoy.
Looking for a few other pizza recipes to make for dinner? Try my Bacon Spinach Alfredo Pizza or my Pizza and Pepperoni Braid. Another delicious is this one for Beer Bread.
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This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
When measuring the beer, pour it into a measuring cup and allow the foam to settle for a few minutes to make sure you have a full 1 ¼ cups of beer being added to the mixing bowl. The beer also needs to be at room temperature.
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Beer Pizza Dough Recipe — Ooni United Kingdom
This recipe will make two pizzas. You can use them both for dinner tonight or you can make one pizza and freeze the other dough for another time. It's really up to you.
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.Who needs yeast when you have a bottle of beer in the fridge?! This beer pizza dough comes together in less than 30 minutes and will wow you with its soft, chewy texture and delicious flavor.
My mother forced me to stay in Girl Scouts all the way through junior high school. And though it may have put a strain on my social status at the time (she made me wear my uniform to school on meeting days—sash, beret, and all), it definitely prepared me for nights like a fateful one back in 2015, when I opened the fridge to discover I was out of yeast. Normal people might have dropped everything and shlepped over to the store . . . or given up on pizza night all together.
Mexican Chorizo White Pizza~beer Dough Crust
But for better or for worse, my mother's voice was loud in my head: Figure it out, Peg! Girl Scouts are always prepared! I rummaged through the pantry and returned to the fridge, and that's when I saw it. All the way in the back corner, hidden by a giant bunch of kale, was a single bottle of home-brewed beer that John's friend had given us over a month before.
Beer is made with yeast, I reasoned. And the amount of water I use in my regular dough recipe is about the same volume as a bottle of beer, so why not sub it in and see what happens? I did a quick Internet search, and before long I stumbled on a few different recipes, which verified my hunch. Mix together bread flour, baking powder, and salt, stream in some beer until it forms a ball, and you're all set. Just let it sit for 15 minutes (or up to 2 hours), stretch it out, and top it to your heart's content.
I tweaked the Food.com recipe, adding more salt and flour. Then, I baked one pizza on a baking sheet and broiled the other on my baking steel. The crust wasn't as light as those made with yeast, but it had a nice chewiness to it with just the faintest hint of beer flavor, and it crisped up perfectly in the oven, both on the baking sheet and on the steel. If I had to choose, though, I'd say that the baking steel/stone is the way to go with this crust, since it is more dense and seems to benefit from a quick, super-hot blast in the oven.
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So what's the moral of this story? As long as you've got a stocked pantry and at least one bottle of beer in the fridge, you'll always be prepared . . . for pizza night, at least. Thanks, Mom. It seems you taught me well.
Lighter beers like lager, IPA, pilsner, saison, and hefeweizen work best, but feel free to experiment with any other beers you have on hand. I plan to experiment with a stout or porter soon — maybe for a dessert pizza — so stay tuned for that. And please comment below if have success with darker brews!
Not really. You might taste a subtle hint of beer flavor if you use a stronger brew like IPA or something with a high ABV. But if you use a light beer with a moderate ABV, it'll just taste like delicious pizza crust.
Beer Pizza Dough Recipe / No Yeast Pizza Crust
Use this dough in any pizza recipe! My favorite way to bake it is on my steel: Preheat the oven to 550°F for 30 to 45 minutes with your steel or stone in the bottom third, then switch the oven setting to broil on high. Shimmy the pizza from your peel to the hot steel (or stone) and bake until the crust is evenly browned on the bottom, about 6 minutes. Or, top and bake the pizza on an oiled baking sheet at 500°F for about 10 minutes.
After 15 minutes of resting time, the dough balls can be rolled or stretched out pretty easily. However, the dough does get more elastic the longer it sits. When I can, I like to let this dough rest for about an hour before I stretch it out and top it.
This beer pizza dough comes together in less than 30 minutes and makes a soft, airy crust that stands up to any combination of toppings.
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