Beer Pizza Dough Recipe
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Rising Time
2 hrs 20 mins
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Total Time
2 hrs 50 mins
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Servings
1 pizza
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Calories
1572 kcal
-
Course
Main Course, Appetizer
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Cuisine
Italian
Beer Pizza Dough Recipe
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This Beer Pizza Dough is an easy pizza recipe. Doesn't matter whether you like thick or thin crust it is perfect for both.
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Ingredients
- 2¾ cups + 2 tablespoons all purpose or bread flour (375 grams total, if you double or triple the recipe double or triple this amount)
- ⅓ cup + 1 ½ tablespoons beer (room temperature)* (3½ ounces) (100 grams, if you double or triple the recipe double or triple this amount)
- ½ cup + ¾ tablespoons water (lukewarm) (125 grams, if you double or triple the recipe double or triple this amount)
- 1 teaspoon active dry yeast or ¾ teaspoon instant yeast
- 2 tablespoons olive oil
- ¾ teaspoon salt
*Remove the beer from the fridge 3-4 hours before using.
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Instructions
- In the standup mixer add the water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the beer, flour and oil, start to knead then add the salt and continue to knead for 5-7 minutes.
- Move the dough to a lightly floured flat surface and form into a ball, place in a lightly oiled bowl rolling the dough to lightly cover in oil, cover with plastic wrap or a clean tea towel, let rise in a warm draft free area for 1-2 hours or until doubled in bulk.
- Place the dough on a lightly floured surface and knead a few times, divide the dough into two parts or leave as one, cover with a tea towel and let rest* 20 minutes. Form the dough on 1-2 pizza rounds or cookie sheets, top with your favourite toppings and bake in a 425F (220C) oven for 12-15 minutes. Cut and serve. Enjoy!
Resting makes the dough easier to roll or stretch.
Notes
- To make a simple tomato sauce - In a medium bowl add a can of chopped or Pelati tomatoes, if using pelati chop them up with a knife, add a teaspoon of oregano, some chopped fresh basil leaves, 1-2 tablespoons of olive oil and a couple of pinches of salt. Mix it all together and spread on your pizza.
- The dough can certainly be done in the fridge, overnight works perfectly. Prepare the dough, place in a lightly greased bowl, cover with plastic wrap and let rise overnight in the refrigerator.
- Remove the dough from the fridge and bring it to room temperature, about 30-60 minutes, punch it down, then divide it into 1 or 2 parts, again let it rest for about 20 minutes, form into your preferred shape and top as desired.
- Let the dough rise before freezing, then divide the dough into your desired pizza portions, place in airtight freezer bags and freeze. Dough will last up to 3 months in the freezer. Let dough thaw overnight in the fridge, then bring the dough to room temperature before using.
- Store any leftover pizza in an airtight container or wrapped well in plastic or foil, it will keep 3-4 days in the fridge.
- If you have leftover stove top pizza, reheat it the same way you made it, in the skillet! This helps retain some crispness to the crust. Heat until your pizza is warmed through and enjoy!
Nutrition Information
Show Details
Calories
1572kcal
(79%)
Carbohydrates
270g
(90%)
Protein
41g
(82%)
Fat
32g
(49%)
Saturated Fat
5g
(25%)
Sodium
1761mg
(73%)
Potassium
504mg
(14%)
Fiber
13g
(52%)
Sugar
1g
(2%)
Vitamin C
1mg
(1%)
Calcium
60mg
(6%)
Iron
16mg
(89%)
Nutrition Facts
Serving: 1pizza
Amount Per Serving
Calories 1572 kcal
% Daily Value*
| Calories | 1572kcal | 79% |
| Carbohydrates | 270g | 90% |
| Protein | 41g | 82% |
| Fat | 32g | 49% |
| Saturated Fat | 5g | 25% |
| Sodium | 1761mg | 73% |
| Potassium | 504mg | 11% |
| Fiber | 13g | 52% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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