This Beer Pizza Dough is an easy pizza recipe. Doesn’t matter whether you like thick or thin crust it is perfect for both. Top with whatever you choose, veggies, sausage, red sauce or no sauce! So good.
Who doesn’t love pizza? I know we do, from a delicious Potato Pizza to a simple White Pizza. But this time I decided to give a Beer Pizza Dough a try. Instead of using all water I substituted half with beer, I also used just a little bit of yeast, and it turned out to be delicious. I like to top ours with a simple pizza sauce, sliced mushrooms and some chopped pancetta and of course don’t forget the shredded mozzarella!
- Flour – all purpose or bread flour
- Beer – I used a lager beer regular not light
- Water – lukewarm water
- Yeast – either active dry or instant yeast (I used active dry yeast)
- Olive oil – extra virgin olive oil
How to make it
In a large bowl or stand mixer add the lukewarm water, room temperature beer and sprinkle the yeast on top, let sit, then stir to combine.
Mix in the flour and olive oil, then add the salt. Knead with the dough hook or by hand until you have a smooth compact dough that pulls away from the sides of the bowl.
Move the dough to a lightly floured flat surface and knead a few time to form a ball, place in a lightly oil bowl, roll the dough to cover lightly in oil. Cover the bowl with plastic wrap, a re-usable plastic bowl cover or a clean tea towel, place in a warm draft free area and let rise until doubled.
Place the dough on a lightly floured flat surface and knead a few times, the dough can be divided in 2, to make 2 thin crust pizza or leave as one to make a large thick crust pizza. Choice is yours. Cover the dough balls with a tea towel and let rest.
Form the dough into desired shape, I always use a baking sheet and I shape the dough right on the sheet, or you can use a round pizza pan, top with your favourite pizza toppings, if using a pizza stone form the dough on a floured board, add the toppings then move to the hot stone. Bake, when done, remove from the oven, top with cheese and bake again until melted.
What does beer do for pizza dough?
Using beer in the dough helps to replace some of the yeast and helps the dough to rise while adding a very slight hint of beer flavour.
How to make a simple tomato pizza sauce
In a medium bowl add a can of chopped or Pelati tomatoes, if using pelati chop them up with a knife, add a teaspoon of oregano, some chopped fresh basil leaves, 1-2 tablespoons of olive oil and a couple of pinches of salt. Mix it all together and spread on your pizza.
Tips for making the best Beer Dough
- Make sure your beer is room temperature, remove from the fridge and let sit at for about 3-4 hours. Your dough will never rise if you use cold beer.
- When measuring the beer make sure there is no foam on top, let it evaporate, then top up if necessary.
- Use lukewarm water.
- Be sure to let the dough rise in a warm draft free area.
- Let the dough sit before forming into desired shape.
Can the Dough be made in advance?
The dough can certainly be done in the fridge, overnight works perfectly. Prepare the dough, place in a lightly greased bowl, cover with plastic wrap and let rise overnight in the refrigerator.
Remove the dough from the fridge and bring it to room temperature, about 30-60 minutes, punch it down, then divide it into 1 or 2 parts, again let it rest for about 20 minutes, form into your preferred shape and top as desired.
What is the best oven temperature for making pizza?
Always pre-heat your oven, remember the hotter the oven, the better the pizza will be. The best temperature for pizza is 450-500F (250-260C)..
When is the best time to add the cheese?
I learned in Italy the best time to add the cheese is when the dough has baked, adding it too early can result in your cheese burning. Also be sure to use a firm mozzarella, fresh mozzarella contains too much liquid which will make your dough soggy.
The dough can be made by hand or with your stand up mixer, if kneading by hand make sure to knead the dough until smooth and elastic, it should take about 12-15 minutes.
I usually use all purpose but if you prefer you can use bread flour. Bread flour will give a crispier crust and chewier texture. So it’s all up to you.
The dough is lightly rolled in oil that is in the bowl to keep a crust from forming on the dough.
The reason you let the dough rest, about 15-20 minutes is enough, because this allows the gluten to relax and which makes it easier to shape the dough into your desired pizza shape, without it shrinking back.
The best type of beer to use is a pale lager. You really don’t want anything too strong that will overtake the taste of the dough and the ingredients you top your pizza with. Unless of course you would like to experiment with a some stouts beer or even your favorite beer.
How to freeze the beer pizza dough
Let the dough rise before freezing, then divide the dough into your desired pizza portions, place in airtight freezer bags and freeze. Dough will last up to 3 months in the freezer. Let dough thaw overnight in the fridge, then bring the dough to room temperature before using.
How To Store Leftover Pizza
Store any leftover pizza in an airtight container or wrapped well in plastic or foil, it will keep 3-4 days in the fridge.
How To Reheat Leftover Pizza?
If you have leftover stove top pizza, reheat it the same way you made it, in the skillet! This helps retain some crispness to the crust. Heat until your pizza is warmed through and enjoy!
More Delicious Pizzas to make
So if you are looking for a different pizza dough to make, then I hope you give this Beer Pizza Dough a try and let me know what you think. Buon Appetito!
Beer Pizza Dough Recipe
- 2¾ cups + 2 tablespoons all purpose or bread flour (375 grams total, if you double or triple the recipe double or triple this amount)
- ⅓ cup + 1 ½ tablespoons beer (room temperature)* (100 grams, if you double or triple the recipe double or triple this amount)
- ½ cup + ¾ tablespoons water (lukewarm) (125 grams, if you double or triple the recipe double or triple this amount)
- 1 teaspoon active dry yeast or ¾ teaspoon instant yeast
- 2 tablespoons olive oil
- ¾ teaspoon salt
*Remove the beer from the fridge 3-4 hours before using.
- In the standup mixer add the water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the beer, flour and oil, start to knead then add the salt and continue to knead for 5-7 minutes.
- Move the dough to a lightly floured flat surface and form into a ball, place in a lightly oiled bowl rolling the dough to lightly cover in oil, cover with plastic wrap or a clean tea towel, let rise in a warm draft free area for 1-2 hours or until doubled in bulk.
- Place the dough on a lightly floured surface and knead a few times, divide the dough into two parts or leave as one, cover with a tea towel and let rest* 20 minutes. Form the dough on 1-2 pizza rounds or cookie sheets, top with your favourite toppings and bake in a 425F (220C) oven for 12-15 minutes. Cut and serve. Enjoy!