Beer Pizza Dough Recipe
Table of Contents
Table of Contents
Knowing how to make your own homemade pizza dough from scratch is one of those skills that you will be able to use for the rest of your life and maybe even pass on to your kids. It enables you to customize your pizza how you want it and ensures that you know exactly what goes into it.
Although normal pizza dough is absolutely delicious, sometimes we need to be a bit adventurous and try new things. That is where this beer pizza dough comes in! This beer pizza crust is soft with a chewy texture and the slight taste of beer in the dough will leave you wanting more, especially when it is paired with a cold beer of its own.
This beer pizza recipe will surely become a quick favorite in your home and the friends and family that come over for a get together will be very impressed by this easy recipe, especially when the pizzas that you create come with their own beer pairings.
What is beer pizza dough and why does it work?
Although the difference between a normal pizza dough and beer pizza dough isn’t too big, the beer pizza dough ingredients are what make it special. Just like the name suggests, it contains beer and the amount can vary depending on how strong you want the taste of beer to be.
The beer in the beer pizza dough helps the dough rise and gives the dough a chewy texture. The beer pizza dough does still contain some sort of raising agent such as baking powder or instant yeast as the beer by itself is not enough but it is not as much as you would find in a normal pizza dough.
The temperature of the beer will also vary depending on the recipe but generally it gets used at room temperature as it will help the dough to rise better than if cold beer was used. Some recipes also call for all purpose flour instead of bread flour and while either would work, a strong bread flour will give the dough more structure.
Can I freeze pizza dough or make it ahead of time?
If you are pressed for time and would like to prep this dough ahead of time, good news, you can! You can choose to prep this dough either the previous day, that same morning, or even a few weeks in advance.
If you would like to make this dough the morning of- or the night before, you will mix and knead the dough as normal but instead of letting the dough ball rise in a warm place, you will place it into an oiled bowl and make sure that it is covered in a way that will not let air get in.
The bowl will be placed in the fridge where you let the dough rest until you need it but you need to ensure to take the dough ball out of the fridge at least 2-3 hours before you need it so that it can come to room temperature. This will then enable you to work the dough as you normally would and your cooked pizza will come out tasting delicious.
If you would like to freeze your beer dough, you will make the dough like you normally would and place it in the fridge for 3 days without letting it rise in a warm place. It is important that the dough is in an airtight container that will allow it to expand during that time and that the container was adequately oiled beforehand.
After 3 days the dough can be divided into dough balls and individually wrapped in plastic. These will then be placed onto a baking sheet that has been lined with parchment paper and placed into the freezer for a few hours. Once the balls have firmed up and have started to freeze, they can be stored in airtight zipper freezer bags.
To thaw the dough you will place it into the fridge overnight and take it out 2-3 hours before you need it to allow it to come to room temperature. If you forget about this until the last minute then you can place the frozen beer pizza dough on the counter, and when it has thawed for an hour or two, place it in the fridge until you need to use it.
Beer pizza dough recipe
This easy pizza dough will be your go to for something fun in the kitchen. This recipe is easy to make and tastes amazing so don’t miss out and make this dough when you get a chance as quick as possible.
Cooking and Preparation Times
- Cooking time: 15-20 min
- Prep time: 4-5 hours
- Mixing the dough: 15 min per pizza
- Rising of the dough: 1-2 hours
- Resting of the dough balls: 20 min
- Final preparation for baking: 15 min
- 375 g bread flour (for the dough)
- 200 g bread flour (extra)
- 100 g room temperature beer (take the beer out of the fridge at least 3 hours before you are going to be using it)
- 125 g lukewarm water (not boiling)
- 1 tsp active dry yeast
- 2 tbsp olive oil (for dough)
- 4 tbsp olive oil (extra)
- 3/4 tsp salt
Measure out all the ingredients before you start mixing and use a scale for accuracy.
In a stand mixer, add the lukewarm water and the yeast to a large mixing bowl. Mix it lightly and cover the bowl with plastic wrap for 5-10 min to allow the yeast to activate (it will begin to froth and look like foam when it is ready).
Remove the plastic wrap and add the flour, beer, and oil and mix the dough with a dough hook for a few seconds until a sticky dough forms. Add the salt after the dough has formed (the salt is added in this way so that it does not come in direct contact with the yeast and kill it) and knead the dough for a further 5 min or until the dough pulls away from the sides and doesn’t stick to your hands (if the dough continues to be sticky, add some of the extra flour a bit at a time until the consistency gets fixed).
Lightly oil a bowl using the extra olive oil and place the dough inside. Cover the bowl with plastic wrap or a damp, clean tea towel and allow the dough to rise in a warm place without a draft as this will dry the dough out. Allow the dough to rise for 1-2 hours or until it has doubled in size.
When the dough has risen put it on a lightly floured work surface and divide the dough into two separate dough balls. Allow the dough balls to rest for around 20 min under plastic wrap or a damp cloth.
- Beer pizza dough
- Pizza sauce
- Egg yolk
- 1 tbsp water
- Pinch of salt
Preheat oven temperature to 220 degrees Celsius (425 degrees Fahrenheit) and place the pizza pan/tray/pizza stone inside so that it can heat up and be ready for when you need to start baking (switch the oven on halfway through the proofing process to ensure that it is warm in time).
Combine the egg yolk, water, and salt in a bowl and let it stand for a few minutes (this mixture will be used on the dough and the salt breaks down the egg yolk to make it easier to brush on).
Start forming your pizza bases on a lightly floured surface to create a round shape (you can use your hands or use a rolling pin). Do not make the base too thin otherwise it will tear as you put it on the pizza pan/tray/stone, do not go thinner than 2-3 mm.
Brush oil onto your pizza pan/tray/pizza stone or sprinkle some flour to ensure that the dough does not stick while it bakes.
Place your rolled out dough onto your pizza pan/tray/pizza stone and brush the edges lightly with the egg yolk mixture and place it into the oven to par bake for 3-5 min (the base should be slightly brown but not golden).
Take the base out of the oven and add your pizza sauce, cheese, and toppings of choice. Place the pizza back into the oven and bake for an additional 10-15 min until the base is golden brown and the cheese is melted.
Take the pizza out of the oven and allow it to rest for a few minutes before cutting it and serving it.
If you want a stronger beer taste then you can substitute some of the water for beer but do not replace it completely as you will not be able to activate your yeast. You can also add a pinch of sugar to your yeast to help it rise.
You can use a pizza peel to make it easier to remove your pizza from the baking sheet/baking stone/pizza pan but be careful not to scratch the surface as you slide it underneath.
If you are worried about your pizza crust sticking to the baking surface, you can place a piece of parchment paper on the tray and bake your pizza on top of that.
If you do not have a stand mixer, you can absolutely mix this dough by hand. You will use a large bowl to activate the yeast in and use a wooden spoon to start the mixing process. You will knead the dough from a sticky dough to one that does not stick to your hands so ensure to place ample flour on your hands during the kneading process.
The unique flavor of the dough means that there are some toppings that will work better than others and this will also make certain combinations of ingredients pop. Below you will find a few suggestions for toppings that will work very well with your beer pizza dough:
Buffalo mozzarella paired with slow-roasted tomatoes and pepperoni (ensure to drain your mozzarella around 15 min before you need to use it and shred it by hand to get the best melting on your pizza)
Blue cheese, diced red chili, caramelized pear and rocket (add the rocket only after the pizza has come out of the oven and if the fresh chili is to much for you, use a drizzle of chili oil over the top instead)
Goat cheese with slow-roasted tomatoes, and green pesto (this pesto base can be something like basil, spinach, rocket, or even coriander and mint)
Salami, artichoke, and taleggio cheese (for the best taste, slightly grill your artichoke before adding it to your pizza or marinate it overnight in a mixture of olive oil, lemon juice, salt, pepper, and a mixture of herbs)
How to pair your pizza with a beer
Margherita Pizza – Lager (Heineken, Stella Artois, Budweiser)
Cheese Pizza – Pale Ale (Sierra Nevada Pale Ale, Deschutes Mirror Pond Pale Ale, Samuel Smith Pale Ale)
Pepperoni Pizza – American Brown Ale (Samuel Smiths Nut Brown Ale, Newcastle Brown Ale, Rogue Hazelnut Brown Ale)
Sausage and Peppers Pizza – Lager (Samuel Adams Boston Lager, Heineken, Becks)
Supreme Pizza – India Pale Ale (IPA) (Sierra Nevada Torpedo IPA, Union Jack IPA, Lagunitas IPA)
White Pizza – Brown Ale/Stout (Big Sky Moose Drool, Negro Modelo, Bohemia)
Seafood Pizza – Berliner Weiss (Bells’s Oarsmen, Independence Brewing Company Red Bud, Dogfish Head Festina Peche)
This beer pizza dough is definitely something that will be making a regular appearance at pizza night and the whole crowd will love it, but a pizza crust can be made even more delicious when you use the right sauce to top it with.
Take a look at this homemade pizza sauce recipe and you are sure to find the perfect accompaniment to this delicious beer pizza crust!
Be sure to also take a look at this potato pizza recipe if you are looking for even more fun and interesting pizza recipes to try out.
Disclaimer: Note that the food images displayed on this website are for illustrative purposes only. They are not indicative of the actual dishes or presentations you should expect during the classes. We strive to provide the best culinary experience, but the appearance of dishes may vary. Always refer to class descriptions and details for accurate information on what to expect.
Frequent Asked Questions
Beer is made through brewing and contains yeast so by using it in your dough, it helps the dough to rise in addition to baking powder or yeast, and even gives it a slight beer flavor.
Yes, pizza dough that is made with beer does taste different than a pizza dough that is made without it. The kind of beer that you use will add some of its flavor to your dough.
Although you can use beer in your pizza dough it is not a good idea to completely replace water with beer. 50/50 is a good ratio in this case but keep in mind that there will be a slight beer taste to your dough.
If you are concerned that your pizza crust will taste strongly of beer, worry no more because the alcohol burns off during the cooking process, making the flavor mellow.
Although the beer definitely adds depth to the flavor of the pizza crust, on the whole, only a slight hint of beer will be detectable if at all at the end of the day.
Lighter beers like lager, IPA, pilsner, saison, and Hefeweizen work best, but you are totally able to experiment with any other beers that you have on hand.
If you do not have yeast you can substitute around half of your water for beer to aid in the rising of your dough as well as add some baking powder.
The crisp malt backbone of something like a pilsner will complement the crust of the pizza, while the soft and maybe even bitter finish helps cut some of that fattiness from the cheese.