Beer Pizza Crust

"This is a tasty, easy pizza dough to make that is "never fail"."
 
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photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking
photo by Linajjac photo by Linajjac
photo by Heather S. photo by Heather S.
photo by Heather S. photo by Heather S.
photo by Heather S. photo by Heather S.
Ready In:
25mins
Ingredients:
5
Yields:
1-2 pizza crusts
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ingredients

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directions

  • Preheat oven to 450 degrees.
  • Combine the flour, baking powder and salt in a large bowl and mix thoroughly.
  • Pour in the beer and mix well.
  • The dough will be sticky.
  • Spread a handful of flour on your work surface and dump the dough onto it.
  • Tiss the dough around to coat it with flour and prevent it from sticking.
  • Knead it 2 or 3 times to make it pliable.
  • Shape the dough into a ball and divide it in two if you are making 2 thin crust pizzas.
  • For a deep dish pie do not divide.
  • Grease your pizza pan with oil and use a rolling pin to roll the dough out into a circle.
  • Brush crust with olive oil lightly and then add your sauce and toppings.
  • Bake for 12- 15 minutes or until golden brown on top.

Questions & Replies

  1. After you cook the crust then how long for it to cook when you put all the ingredients on it
     
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Reviews

  1. I am so glad I found this recipe! I love making homemade pizza, but after a few years of using the traditional yeast dough recipes, I got frustrated- it just took too long! I love this recipe because you mix it, knead briefly and it's ready to be used, no waiting to rise! I've made this twice now, both times using Miller beer. The only change I made was that I added 1 tablespoon of sugar (just my preference). I have a rolling pin, but I'm too lazy to bother with it, so I oiled my hands with olive oil and pressed the dough into shape. This last time, I wanted more dough, and I actually added an extra cup of flour while keeping all other ratios the same, It still came out great! I cut the dough in half and make 2 small-medium crusts. I think the final results really come close enough to a traditional yeast pizza crust for me, and in a fraction of the time. I love this recipe, I will use it forever!
     
  2. I thought the taste was amazing I used a can of Bucsh Beer. I think next time I'll either cook it at a lower temp. or give the dough time to rise or something to try to make it fluffier. This is a great way to spice up a boring homemade crust.
     
  3. In Love with this pizza crust recipe! Ran out of yeast and family wanted homemade pizza. I added some Italian seasoning and garlic powder to the flour & baking powder mixture. Dough was pretty sticky so I added maybe 1/4 cup flour during kneading. I ended up pressing into pizza pan instead of rolling it out, as it was still sticky, maybe due to the type of beer I used, Double IPA, or the addition of seasonings. I also sprinkled a little corn meal on my olive oil coated pan, didn't have a good pizza pan on hand. Baked up crispy on the outside and just enough chew on the inside. Will DEFINITELY be using this recipe from now on!
     
  4. To my surprise the recipe turned out great. I didn't have any yeast in the house so I decied to give this one a try. Actually I found the dough even easier to work with using this method. A lot less sticky than my usual yeast recipe. The only thing I did differently was coat the dough with oil and let it rise a little bit in a glass dish. It makes the dough rise more so you get a fluffy but crunchy on the inside crust.
     
  5. My dough was very sticky prior to baking, but oh my goodness did it turn out delicious! I used a flat scotch ale (I got a growler at a local brewery, but by the next afternoon the beer was flat, so instead of pouring it out I decided to try this recipe). The flavor was fantastic, the dough baked crisp on the bottom, chewy on the edges that I rolled up. I fixed my pizza with traditional red sauce and toppings, and my husband had bbq chicken, we both thought our pizza was excellent. Try it with garlic butter brushed on after baking!
     
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Tweaks

  1. I added extra flour (almost 1 full cup) because my dough was too sticky to handle. I added just enough to make it a little sturdier, and let it rest before topping and baking.
     

RECIPE SUBMITTED BY

I am a recent widow and am trying to find my way in life without my DH. I am blessed with many great friends and my sister and brothers who I love very much. I love to cook to entertain and feed my friends and family whenever I can. My interests are running, tennis and working out. I have a crazy little cat named Lucy who keeps me entertained - that is her picture you see on my page.
 
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