In Recipes

15 Minute Beer Pizza Dough

Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients

Crust

  • 4 cups all-purpose flour
  • 4 1/2 tsp (or two 1/4 oz packets; each 2 1/4 tsp) Bread or Rapid Rise Yeast
  • 2 tsp sugar
  • 1 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 1/3 cup very warm beer – I heated mine in the microwave in 20 seconds; it took about 4 of those but check yours closely as microwaves differ in power. Or use a pan over low heat on the stove. Caution…yeast will die if too hot; your beer has to be in the range shown.
  • 2 Tbsp Honey
  • 2 Tbsp Olive Oil, divided

Toppings:

  • Any toppings you want to add!

Instructions

  1. Preheat oven to 220°C
  2. Combine 3 cups of flour, dry yeast, sugar, salt, and garlic powder in a large mixing bowl and whisk together. Combine beer, honey, and 2 Tbsp olive oil; heat until the mixture is about 50°C; immediately pour into dry ingredients in a bowl. Using a fork, mix until well blended. The dough should form a ball and will be slightly sticky.
  3. Knead it by hand on a floured surface, adding additional flour as necessary, until smooth and elastic, about 4 minutes. Let dough rest for 10 minutes, covered and in a warm location.
  4. Separate into 2 or 3 equal pieces depending on the amount of pizza you want to make. One-piece will make a 12″ pizza.
  5. Roll dough on a floured counter to a 12-inch circle and place in greased cast iron skillet (12″), greased pizza pan or on a baking sheet. Form a rim by pinching the edge of the dough.
  6. Brush the dough with 1 Tbsp of olive oil and if desired, lightly salt the rim.
  7. Add your favourite toppings; you’ll need about 2 cups of shredded cheese on the bottom, whatever other toppings you love, and another half cup (or more) cheese to sprinkle on top.
  8. Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned. Remove from oven, let cool for a couple of minutes, then slice and serve.

Notes

  1. If you don’t have a thermometer, water should feel warm to the touch.

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