Homemade Beer Dough Pizza Crust Recipe


All What You Need ::

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

How To Make It ::

To Make the Pizza Dough :

1. Combine the ¼ cup water, sugar and yeast in a small bowl.

2 .Let sit until foamy for about 4 to 5 minutes.

3. In the bowl of an electric mixer fitted with a dough hook, add the olive oil, salt and 2 cups of the flour.

4. Turn the mixer on low and begin combining the ingredients.

5. Add the yeast mixture.

6. Slowly add in the warm beer.

7. Gradually add more flour; a ½ cup at a time. You may not need to use all 4 cups of flour.

8. 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.

9. 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.

10. 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.

11. 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 :

1. Once the dough has doubled in size, punch it down and turn it out onto a floured surface.

2. Divide the dough into two equal parts.

3. Roll out one pizza dough into a large 12 inch circle.

4. Gently place the dough on top of a preheated pizza stone.

5. Quickly prepare the pizza with your favorite sauce and toppings.

6. Brush the pizza crust with extra olive oil if desired. It’s not necessary, but we like to do this extra step.

7. 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.

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