Here me out, this pizza dough beats ALL other pizza doughs.
Why?
Because you can use ANY beer you want to make it! And it will come out with a different flavour every time you switch up the beer.
Want a light taste? Use a pale ale. Want a rich deeper taste? Use a dark lager. Want something funky? Use a local IPA. The only thing I don’t recommend of course is using a sour fruity beer. That being said, I have used pumpkin beer to make this before and it was the most festive delicious fall pizza dough, who knew there could even be such a thing.
Another great thing about this dough, you do not have to knead it! This is a NO KNEAD pizza dough, making it quick and easy to whip up.
All you have to do is mix up your ingredients in a large bowl, form a bit of a ball shape, cover it with plastic wrap and let it sit for two hours. That is IT! And at the end of it you have a delicious pizza dough, that you can use right then, or freeze it for another time. Up to you!
Tip One: You want your dough to be more sticky than dry. It will be a sticky dough, and that is okay. After it rises, you can alway add flour to make it easier to shape for your pizza. See below what my dough looks like right after I mix it together.
Tip Two: Simply cover up your dough with plastic wrap and keep an eye on it to see it double in size. You can compare the picture below to the one up above. This is the dough after it has risen for two hours. After it has risen you can tightly wrap up the dough and put it in the fridge for up to 2 weeks. You can also tightly wrap it and put in a sealed freezer bag and freeze it for up to three months. If you freeze it, just thaw it out in the fridge the night before you use it.
Tip Three: If you are looking for some delicious pizza ideas to go with your beer pizza dough, simply search for “pizza” on this blog!
Beer Pizza Dough
Difficulty: Easy6
servings10
minutes15
minutes2
hoursIngredients
2 tsp instant yeast
2 tsp salt
3 cups all purpose flour
1 beer (12 oz)
1 tbs olive oil
Directions
- Pizza Dough
- In a large bowl stir yeast, salt and flour together. Slowly add the beer and olive oil, and mix until combined
- Cover bowl with plastic wrap and let sit at room temperature until it doubles in size, around 2 hours
- Refrigerate until use.
- Cooking Pizza Dough
- When ready to make pizza, preheat oven to 450F.
- On a lightly floured surface, roll out the dough to a 1/4 ” thickness. Or separate the dough and make flatbread size pizzas. Add more flour as needed if the dough is sticky.
- Place dough on a baking sheet with parchment paper, add desired toppings on top.
- Bake until the crust is golden. About 10-15 minutes.
Notes
- You can freeze this pizza dough for up to 2 months. Wrap tightly and put in a freezer safe zip lock bag. De-frost in the fridge over night the day before use.
