Beer Pizza Dough
This beer pizza dough recipe does not require any yeast, and can be made in 20 minutes. The secret ingredient in this pizza dough is beer, which helps the dough rise and imparts the flavor of a long rise pizza dough with only a fraction of the time. Don’t worry, the alcohol cooks off while it bakes in the oven, so this is a family friendly meal.
I love homemade pizza, but don’t always feel like waiting for the dough to rise. I mean I also have 3 little boys hungry belly’s + a husband’s hungry belly roaring at me come supper time, haha! This beer pizza dough is truly the perfect solution for those speedy pizza nights. Honestly, you can make this pizza faster than it would take to order pizza and pick it up.
This pizza dough is family friendly, because the alcohol cooks off as it bakes. If you aren’t a fan of beer, you most likely won’t even taste the beer in the crust if you use a lighter beer, like a lager, pale ale, or pilsner. The beer helps the crust rise, and imparts a slight flavor in the crust that resembles dough that has rose for a long time.
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Beer Pizza Dough
- Total Time: 30 minutes
- Yield: 12-inch pizza 1x
Description
This pizza dough recipe does not require any yeast, and can be made in 20 minutes. The secret ingredient in this pizza dough is beer, which helps the dough rise and imparts the flavor of a long rise pizza dough with only a fraction of the time. Don’t worry, the alcohol cooks off while it bakes in the oven, so this is a family friendly meal.
Ingredients
Dough
- 1 (12-ounce) can beer, cold or at room temperature (lager, pale ale, wheat beer, pilsner)
- 2 teaspoons salt
- 3 1/2 cups bread flour or all-purpose flour
- 1 1/2 tablespoons baking powder
Roasted Tomato Topping
- 1/2 yellow onion, thinly sliced
- 2 cups cherry tomatoes
- 1 head garlic, sliced in half
- 1/4 cup fresh herbs (oregano, thyme, basil)
- 2 tablespoons olive oil
- Salt and pepper, to taste
Cheese
- 1 cup provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
To serve
- 1 ball burrata cheese
- Fresh herbs (oregano, thyme, basil)
Instructions
1. Preheat oven to 450F (if you are using your own pizza toppings, skip to step 3).
2. Add onion, cherry tomatoes, fresh herbs and olive oil to an 8 inch baking dish. Place garlic head in aluminum foil. Drizzle a small amount of olive oil over the garlic, then loosely wrap up the garlic. Season with salt and pepper. Roast in oven for 20 minutes, until the tomatoes burst. Remove from oven and set aside.
3. Increase oven temperature to 500F. Place a pizza stone or 9×13 baking pan in the oven to preheat.
4. In a large bowl, mix together all ingredients for pizza dough with a wooden spoon until a shaggy dough forms. Knead the dough on a floured surface for 5 minutes. Add the dough back to the bowl and cover. Allow to rest for 15 minutes.
5. Lightly flour a large piece of parchment paper (big enough to fit a 12-14 inch diameter pizza). Gently work the dough into a round 12-14 inch crust (or if using a rectangle baking pan, form into 9×13 rectangle).
6. Top the pizza. Add your own pizza toppings, OR, drizzle oil on crust from the baked cherry tomatoes and spread evenly over the crust. Add half the cherry tomatoes, then sprinkle cheese on top. Add remaining cherry tomatoes on top of the cheese.
7. Use a pizza peel to transfer the parchment paper/pizza to the hot pizza stone or baking pan (if needed you can use oven mitts, and carefully remove the pizza stone or 9×13 baking pan from the oven to gently transfer the dough into the dish).
8. Bake the pizza for 8-10 minutes, or until the cheese is bubbly and melted and the crust is golden brown. Top the pizza with burrata cheese and enjoy!
Notes
- I recommend using a lighter beer, like lagers, pale ales, wheat or pilsner. These will impart a lighter flavor on the crust.
- Darker beers, like stouts, and hoppy beers, like IPAs, will give you more beer flavor in the crust.
- This recipe does use baking powder to also help the crust rise. The baking powder helps puff up the crust, making it a bit lighter. With just the beer alone, the crust is more dense.
- This dough freezes well for up to 3 months. Just thaw in the fridge the night before using.
- Prep Time: 20
- Cook Time: 10
- Category: Dinner
- Method: Oven
- Cuisine: American
