Homemade Beer Dough Pizza Crust Recipe

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.

Get ready for the best pizza crust ever! This homemade dough has a secret ingredient that adds incredible flavor and texture: beer.

Don't worry, the alcohol cooks off during baking. If you'd prefer a non-alcoholic version, check out our traditional pizza dough recipe.

Looking for a few other recipes to make for dinner? Try my Bacon Spinach Alfredo Pizza or my Pizza and Pepperoni Braid. Or try this recipe for Beer Bread.

How to Proof the Yeast

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.

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.

🛒Helpful Kitchen Tools

16Mindful Design Pizza Cutter Wheel with Protective Blade Cover, Easy to Clean and Dishwasher Safe Ergonomic Pizza Slicer (Green)16ThermoPro TP-03B Digital Meat Thermometer for Cooking Kitchen Food Candy Instant Read Thermometer with Backlight and Magnet for Oil Deep Fry BBQ Grill Smoker Thermometer

Step-by-Step Instructions

Step 1: In your mixer, combine the proofed yeast with salt, olive oil, and 2 cups of flour. Slowly add the warm beer and the rest of the flour until the dough pulls away from the bowl. Knead for 5 minutes, then let it rise in an oiled bowl covered with plastic wrap for about an hour, or until doubled in size.

How to use a Pizza Stone

Step 2: Preheat your oven to 435°F with the pizza stone inside. Shape your dough, then carefully remove the hot stone from the oven. Quickly place the dough on the stone, add sauce and toppings, and return it to the oven.

Step 3: 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. Use a pizza cutter to slice 8 perfect pieces.

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Freezing Tips

This recipe makes two pizzas! Enjoy one tonight and freeze the other for later. To freeze, divide the dough, place each half on a lined baking sheet, and flash freeze for 30 minutes. Then, wrap individually and freeze in a freezer bag for up to two months. Don't forget to date the freezer-safe bag.

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.

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Lois

Homemade Beer Dough Pizza Crust Recipe

4.37 from 65 votes

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?

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Cooking Time 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 2 loaves of pizza dough

Course: Main Dishes

Cuisine: Italian

Calories: 389

Ingredients Method Nutrition Video Notes

Video

Ingredients

  

1x2x3x?

• 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

Cooking for More (or Less?)Scale this recipe up or down. Adjust the number of servings above to automatically update ingredient amounts.

Method

 

1. To Make the Pizza Dough
2. Combine the ¼ cup water, sugar and yeast in a small bowl.
3. Let sit until foamy for about 4 to 5 minutes.
4. In the bowl of an electric mixer fitted with a dough hook, add the olive oil, salt and 2 cups of the flour.
5. Turn the mixer on low and begin combining the ingredients.
6. Add the yeast mixture.
7. Slowly add in the warm beer.
8. Gradually add more flour; a ½ cup at a time. You may not need to use all 4 cups of flour.
9. 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.
10. 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.
11. 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.
12. 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.
13. To Make the Pizza
14. Once the dough has doubled in size, punch it down and turn it out onto a floured surface.
15. Divide the dough into two equal parts.
16. Roll out one pizza dough into a large 12 inch circle.
17. Gently place the dough on top of a preheated pizza stone.
18. Quickly prepare the pizza with your favorite sauce and toppings.
19. Brush the pizza crust with extra olive oil if desired. It's not necessary, but we like to do this extra step.
20. 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.
    

Nutrition

Serving: 1ServingCalories: 389kcalCarbohydrates: 76gProtein: 13gFat: 3gPolyunsaturated Fat: 2gSodium: 76mgFiber: 3gSugar: 1g

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.

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