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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.
Add this recipe to your weekly meal plan and make Saturday night pizza night!
This post has been updated since it first appeared on my site in 2018 with Bread Machine Directions for Homemade Pizza Dough.
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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📋Ingredients
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.
- Warm Water - 105 - 115 degrees
- Sugar - helps the yeast to grow
- Active Dry Yeast
- Olive Oil
- Bread Flour - has more protein content than all-purpose flour, which helps with gluten development, which will help give you a more crispier crust.
- Beer - see note below for measuring.
- Salt
Step-by-Step Instructions
How to Proof the Yeast
- Dissolve the yeast in warm water with the sugar. I always use a digital meat thermometer to make sure the water is between 105° to 115°.
- Cover the bowl with a plate and set it aside to proof. This usually takes around 5 minutes. Covering the bowl traps the heat inside helping the yeast to grow quicker.
- Once the yeast is foamy, you can continue with the recipe as directed.
- If after 5 or 10 minutes the yeast is not foaming or proofing, you need to start again. The yeast is dead. Don't even try to add the dead yeast to the flour.
Expert Tip
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.
Combine the Ingredients
- After the yeast has proofed, add it to the bowl of your KitchenAid stand mixer. Then add the salt, olive oil, and 2 cups of the flour.
- Slowly start adding in the warm beer and then a little more of the bread flour ½ cup at a time.
- When the dough starts to come together and pull away from the sides of the bowl, set a timer for 5 minutes and allow the machine to knead the dough for you.
- Then place the ball of dough in an oiled bowl. Cover with plastic wrap or a clean dish towel and set in a warm place in your kitchen.
- In about an hour, the dough will double in size.
How to use a Pizza Stone
- Preheat the oven 435°F. Place the pizza stone in the oven to preheat as well.
- If you really don't have one, use a cookie sheet or rectangle baking sheet lined with parchment paper.
- Spread out the dough into a circle shape. You can do this with a rolling pin or just use your hands. I like to use my hands and shape the dough, my hubby likes to use a rolling pin. It's up to you.
- Remove the pizza stone from the oven...be careful...it's HOT!
- Place the dough on top of the very hot stone and quickly spread with tomato. pizza or marinara sauce followed by your favorite toppings.
- The stone is so hot it immediately starts baking the dough, so work quickly.
Baking Instructions
- Place the pizza stone in the preheated oven and bake for about 15 minutes or until the pizza crust is browned and the cheese is melted and bubbly.
- Perfect. Right?
- Use a pizza cutter to slice 8 perfect pieces.
- Serve and enjoy!
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
➡️Bread Machine Directions
- Add all the ingredients into the bread machine following the manufacturers instructions.
- Set it to the dough cycle and when it's done, remove the dough.
- Separate the dough into two dough balls.
- Proceed with the recipe as directed above to make a pizza.
❄️Freezing Tips
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.
- After you have divided the dough into the 2 equal parts, you can place the dough rounds on a parchment or waxed paper lined baking sheet.
- Place the baking sheet into the freezer and flash freeze the dough for about 30 minutes.
- Remove the dough rounds from the baking sheet and wrap individually in either plastic wrap or parchment paper.
- Place each dough round into a large freezer safe plastic bag and freeze for up to two months!
🔁 Thawing and Reheating Tips
- When you are ready to use, take the frozen dough round out of the freezer and let it come to room temperature.
- Once defrosted, prepare the pizza as instructed below.
- Don't forget to date the freezer-safe bag
🌟Try these recipes next...
- Homemade Ravioli
- Heart Shaped Pizza
- Heart Shaped Food Ideas for Valentine's Day
- Chicken Recipes for Picky Eaters
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Homemade Beer Dough Pizza Crust Recipe
Yield: 2 loaves of pizza dough
Prep Time: 15 minutes
Rising Time: 1 hour
Cooking Time: 20 minutes
Total Time: 1 hour 35 minutes
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?
Ingredients
- ¼ cup warm water; 105 - 115 degrees
- 1 teaspoon sugar
- 2 ¼ teaspoon active dry yeast
- 1 tablespoon olive oil
- 3 - 4 cups bread flour
- ½ teaspoon salt
- 1 ¼ cups warm beer
Instructions
To Make the Pizza Dough
- Combine the ¼ cup water, sugar and yeast in a small bowl.
- Let sit until foamy for about 4 to 5 minutes.
- In the bowl of an electric mixer fitted with a dough hook, add the olive oil, salt and 2 cups of the flour.
- Turn the mixer on low and begin combining the ingredients.
- Add the yeast mixture.
- Slowly add in the warm beer.
- Gradually add more flour; a ½ cup at a time. You may not need to use all 4 cups of flour.
- When the dough starts to come together and pull away from the sides of the bowl, set a timer for 5 minutes and allow the machine to knead the dough for you.
- Check the dough while the machine is kneading. If it starts to stick to the sides of the bowl, you can add more flour, about 1 tablespoon at a time.
- After the 5 minutes of kneading in the machine, turn the dough out onto a lightly floured surface and fold it over itself a few times.
- Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot ; about one hour.
To Make the Pizza
- Once the dough has doubled in size, punch it down and turn it out onto a floured surface.
- Divide the dough into two equal parts.
- Roll out one pizza dough into a large 12 inch circle.
- Gently place the dough on top of a preheated pizza stone.
- Quickly prepare the pizza with your favorite sauce and toppings.
- Brush the pizza crust with extra olive oil if desired. It's not necessary, but we like to do this extra step.
- Place the pizza stone into a preheated 435 degree oven for about 15 minutes or until the crust is brown and the cheese is bubbly.
Notes
Preheat the Pizza Stone:
- Pizza stones need to be preheated and HOT when you place the pizza dough on top.
- If you place the raw pizza dough on top of a cold pizza stone, you will not have a crisp crust.
- Measuring the Beer:
- Pour the beer into a measuring cup and let it sit for a few minutes for the foam to disappear to make sure you have the full 1 ¼ cups of beer.
Freezing Tips:
- After you have divided the dough into the 2 equal parts, you can place the dough rounds on a parchment lined baking sheet.
- Place the baking sheet into the freezer and flash freeze the dough for about 30 minutes.
- Remove the dough rounds from the baking sheet and wrap individually in either plastic wrap or parchment paper.
- Place each dough round into a large freezer safe plastic bag and freeze for up to two months.
- When you are ready to use, take the frozen dough round out of the freezer and let it come to room temperature.
- Once defrosted, prepare the pizza as instructed above.
Nutrition Information:
Yield: 16Serving Size: 1
Amount Per Serving:Calories: 389Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 76mgCarbohydrates: 76gFiber: 3gSugar: 1gProtein: 13g
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.
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Reader Interactions
Comments
Pamela says
While reading the reviews it seems everyone loved your recipe for beer dough.
I can't wait to try it but I don't see the directions on how to make it.Could you please post the ingredients to make the dough.
thank youReply
Lois says
The recipe card has been updated. You should have no problem now in finding the recipe. Thank you for visiting.
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Phyllis says
I made your other pizza dough recipe and it was very good. In this recipe is there a particular kind of beer to use? This recipe sounds really good. I like trying different recipes.
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Lois says
I am not a beer or any kind of alcohol drinker...so I just grabbed the cheapest. Thank you for visiting!
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Annette Kreamer says
I want your Recipe please
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Lois says
You can print the pizza recipe out at the bottom of this post! Thank you for visiting.
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Lisa says
Where are the measurements of the ingredients. I don’t see them
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Lois says
They're in the recipe card at the bottom of the post. Thanks!
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NY. says
Can you put the dough in the fridge and for how long before using. This cough is fantastic. My go to for now on
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Lois says
You could store the dough in the refrigerator for up to a day before using it. Store it wrapped in plastic or in a plastic storage container.
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Bob says
Why only one day? What happens if you leave it longer
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Lois says
If you can't use the dough within a day, store it in the freezer. That way the dough is fresh when you defrost to make into a pizza.
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Amy says
This dough is easy and delicious. I found the crust on the stone a little soggy. I just made my second batch, but this time I did precook the crusts 435 for 10 minutes. When I made the pizza, I cooked it on a pizza pan same temp, for 10 minutes. Perfect😊 Thanks for sharing the recipe.
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Lois says
I'm glad you were able to make the recipe work for you. Was the stone preheated? It does need to be hot when you put the dough on it. Thank you for visiting and the feedback! I appreciate it.
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Linda says
I made your homemade beer dough pizza crust and it turned out fabulous. Do you think I could add Herbs i.e.Italian seasoning and garlic to it? I buy a pizza dough from Trader Joe's that has herbs/garlic and it is fantastic. Thank you
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Lois says
Add herbs and other seasonings would be great! I've used this pizza dough recipe to make garlic knots and add fresh garlic to the dough. Thank you for wonderful comment; it made my day!
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Andrew says
Could have used non-alcoholic beer!
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Mac says
Excellent recipe! This is my new go to pizza dough recipe. Thank you!
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Lois says
Thank you!!!
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Amelia says
Amelia excellent a must try out today looks Devine
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Lois says
Thank you!
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Glenda says
Oh my goodness!!! We made your crust and pizza and it was amazing! This will definitely be our new go to crust! Love it! Thank you so much!
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Lois says
Thank you for such a great review Glenda! I added your comment to the body of the post.
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Brenda Watts says
Is is necessary to par bake the crust before putting toppings on so not to be soggy?
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Lois says
Hi Brenda, I sent an email to you as well, so please check your spam folder if you don't see it. I never prebake the crust. The beauty of using a pizza stone is it bakes the pizza crust perfectly. Never soggy.
If you don't have a pizza stone, I suggest baking on a parchment lined baking sheet. That will help get the pizza crust baked nicely also...not as great as a pizza stone, but pretty good.
Thanks for visiting!Reply
Dale Ann Luzzi says
Can I use a bread machine with your recipe?
ThanksReply
peter eask says
i make mine just like yours but build my pizza on a peel placing a little corn meal on the peel to let it slide off, then sliding the pie with the toppings directly onto the well heated stone while it is in the oven.
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Lois says
We tried that but found it to be a bit awkward for us. Glad you enjoy making homemade pizza too!
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judith judge says
can you use instant yeast
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Lois says
I think you might mean rapid rise yeast? The answer is yes, it will just make the dough rise faster. Thank you!
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Janeen says
Thankyou I made the beer dough recipe it was absolutely delicious.
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Lois says
Thank you so much for commenting that you enjoyed the recipe. This recipe is my favorite for pizza dough now. Enjoy your day!
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JM says
I made it too... using half organic whole wheat n unbleach flour...
I used a Shiner beer.
This Recipe easy.. and wndrflly soft dough...
Instead of making jus 2 Pizzas I like thin so I halved the dough again to have 4 dough balls.
I made 1 pizza this morning...(made dough yesterday)... loved this recipe... it’s my new Go To for sure!
What made me want to try... you say Pfect every time... I bleve it!
Thanks so much for posting.Reply
Lois says
Glad to hear you enjoyed the recipe. Thanks for visiting.
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Lois says
Best comment of the day! Thank you!!! And yes, we sometimes divide the dough into fours as well. We like thin crust pizza too.
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