As you may or may not know, I’m a fan of beer. I’m a really big fan of wine, but I’ve already put that into a pizza crust. I’ve put beer into bread before, too, but I wanted to use it in a pizza crust, as well. Just you wait — next time, I’ll make a bread with wine in it.
(Maybe. I can’t make any promises. It makes me nervous.)
In any case, the reality of this story is that I’ve made quite a few versions of pizza crust before. It’s kind of on par with my obsession with biscuits. I really branch out, I know. But what makes this particular pizza crust stand out — what makes it really, extra special — is the flavor: That classic yeasty beer bread-like flavor, only in pizza dough form. In other words, it’s fantastic.
The recipe for this crust lends itself well to a darker beer, which is kind of confusing, as it’s the opposite case when it comes to beer breads. So bust out the oatmeal stout for this one and drink the Hefeweizen — though I didn’t read the directions thoroughly enough beforehand and used a wheat beer when making my dough. But all was not lost. Though the flavor wasn’t a one-two punch in the face, there was still a hint of that yeasty flavor in the crust.
My favorite part of this pizza crust? It tastes even better the next day. The flavors, given overnight to relax and have a cold one themselves, double in intensity over time. For fans of cold, leftover pizza like myself (and beer, see above), this is fantastic news.
Beer Pizza Crust
Adapted from King Arthur Flour
Yields: 2 crusts
Ingredients:
4 cups unbleached, all-purpose flour OR 2 1/2 cups unbleached all-purpose flour and 1 1/2 cups semolina OR 2 1/2 cups unbleached, all-purpose flour and 1 1/2 cups whole wheat flour (what I used)
2 1/2 tsp active dry yeast
1 tsp baking powder
1 1/2 tsp salt
2 tbsp olive oil
1 1/2 cups room-temperature beer (the stronger the flavor, the better)
Directions:
Place all ingredients in the bowl of a stand mixer fixed with a paddle attachment and mixed until just combined. Replace paddle attachment with dough hook and knead dough until smooth and elastic, about 7 minutes (or knead by hand on a lightly floured countertop for about 10 minutes). Form dough into a ball, place in a lightly greased bowl, cover, and let rise until doubled, about 1 1/2 to 2 hours.
Preheat oven to 450 degrees F. Remove risen dough from bowl and punch down. Divide in half and shape each piece into a 10-12 inch round or 8-by-12 inch rectangle. Place rounds or rectangles onto pizza stones or parchment paper-lined baking sheets. For thin crust, bake pizza immediately. For medium to thick crust, let dough rest for about 30 minutes.
Bake crusts without anything on them for about 5 minutes. Add meat and veggie ingredients and bake another 10 minutes. Add half the cheese and any herbs and bake another 3 minutes, then add remaining cheese and bake until cheese is just melted, about 3 more minutes. Remove from oven and let rest 10 minutes before slicing.
{ 11 comments… read them below or add one }
I’ve made beer cake, beer brownies, beer tiramisu.. and beer pizza dough is next! Cannot wait to try this – thanks!
I have made some crappy pizza dough in the recent past. I found this recipe and will be trying this tomorrow.
I love beer, so this has inspired me to break out a Kitchen Aid mixer that I got years and years ago, and actually attempt to use it. Its coming out of its box tomorrow, and I know the perfect beer, Alaskan Brewing has an Oatmeal Stout thats to die for, and since you suggested it, I just know it will be perfect.
One thing though, i think im going to use all whole wheat bread flour or cut in one to 2 cups all purpose.
I don’t have a pizza stone, just bake pans but I think a medium grind corn meal base under the dough will work here instead of parchment.
Your Recipe calls for yeast? Doesn’t the beer provide the yeast?
Dalebo — In this recipe, even with beer, the yeast is still necessary.
First came across this recipe as “gram & gramps beer pizza”, tried it w/ a light beer & liked it. Tried it again w/ “platinum” higher alcohol content even better. Then couldn’t find that website, but being pretty simple recipe, winged it from memory w/ a hoppy Irish red, & made a Stromboli…yum! So, I was very pleased to encounter this nearly identical version on your site, and thanks for crediting your adaptation to original (king arthur). Am trying this time w/ an okay black lager…can’t wait..
That’s oakey, not okay (auto spell correct does too much @ times)
I have tried many types of recipes for dough, that contain beer. Generally its taste is off since most do not require proofing. However when you use darker ales with this, the beer breaths a lot more and it works the strong, rich flavor into the taste. The most vital step is the cooking of the shell before you top it. Otherwise the center is soggy, overall the thicker crust was delicious, and it was fun and easy. I think i may even modify this a little for more versitility and use it for a special!
Silly question but does the beer have an affect on you like could u give the pizza to your children???
Meghan — Not a silly question at all! I can’t tell you that 100 percent of the alcohol cooks out of the crust, but I can assure you that the amount left after baking is so low, there is no effect.
At what step do you add the sauce,with meat and veggies ?
Sonny — Yes, add the sauce with the meat and veggies.
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