There's nothing quite like homemade pizza, and this beer pizza dough recipe is about to take your pizza game to the next level!
The beer not only adds incredible flavor but also helps the dough rise beautifully, giving you a light, airy, chewy crust that's perfect for any topping.
Whether you're hosting a casual pizza night or simply looking to try something new, this recipe is the best.
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🗝️ Key takeaways
- I love how easy this beer pizza dough is easy to make! Beer adds a subtle beer flavor to the crust, and creates a perfect texture that’s crispy on the outside and chewy on the inside.
- Perfect for pizza night, casual get-togethers, game days, or whenever you're in the mood for a fun twist on traditional pizza.
- Don't worry the alcohol in this recipe cooks out, so it's still kid-friendly!
Homemade pizza is easy to make and it tastes so much better than most pizza parlors - especially if you don't have a decades old mom and pop place on the corner.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Garlic Herb Beer Dough: Add 1-2 teaspoons of dried herbs (like oregano or basil) and minced garlic to the dough for an extra burst of flavor.
- Whole Wheat Beer Dough: Substitute half of the all-purpose flour with whole wheat flour for a heartier, more wholesome crust.
- Cheese-Infused Dough: Mix in ½ cup of grated Parmesan or cheddar cheese into the dough for a cheesy twist.
- Bread machine: Instead of making this recipe by hand, you can use a bread machine on the dough setting to make this recipe.
- Stand mixer: You can also knead the dough in a stand mixer with a dough hook for 10 minutes to save some effort.
- Flour substitutions: Instead of all purpose flour, you can use whole wheat flour or bread flour to make this pizza crust.
- Cast iron: To make a crispy pan pizza use the heels of your hands to press the dough into a warm cast iron skillet that has been coated in olive oil.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Mix together beer, yeast and one cup of flour, and then let stand for 2 to 4 hours.
Add the remaining flour and salt to the yeast mixture and knead until the dough is elastic.
Allow the dough to rise for one hour, or until doubled.
Punch down. Roll out, fit into pizza pans, and top with your favorite pizza toppings.
🤫 Cook's secrets -
For the best flavor, use a beer that you enjoy drinking. The beer's flavor will subtly influence the taste of the crust, so choose wisely!
🍴 Equipment
- large bowl
- measuring cups and spoons
- instant-read thermometer
- rolling pin
- pizza pans or pizza stone
🥫 How to store leftovers
This pizza dough can be stored in the fridge for up to three days, be sure to cover it tightly with plastic wrap.
You can also store the dough in the freezer for up to three months. Just be sure to store in a freezer bag to protect from freezer burn.
Thaw frozen dough in the fridge overnight.
Marye's Tip o' the day
Let dough rise in a warm spot. If it's too cold it will take forever. You can also make it the night before and let rise overnight in the fridge.
💭 Things to know
- Save time: If you’re short on time, you can use the dough after a 30-minute rise, but for the best texture and flavor, allow it to rise for the full hour.
- Change flavor: The type of beer you use can change the flavor of the dough. Experiment with different beers to find your favorite!
- No beer: If you don’t have beer, you can substitute it with an equal amount of water, but you’ll miss out on that unique flavor.
- No yeast: If you don't have yeast on hand, you can add one teaspoon of baking powder and still have a delicious pizza crust.
- Let it sit: You can leave the first mixture out for longer if you need to. The flavor will intensify the longer it is out - within reason.
- Baking options: If you don't have a pizza pan, cast iron skillet, or pizza stone, you can use a baking sheet.
- Keep it warm: Make sure you use room temperature beer for best results.
- Flour power: You can use any flour mixture that you want. White flour, whole wheat, or a mixture of several flours, it's up to you. I do suggest that you add about 1 tablespoon gluten for each cup of flour if you use whole wheat flour. It gives it a chewier texture.
- Dark = flavor: I like using a dark lager in the dough... I think it gives it a better flavor. Use what you have, though.
👩🍳 FAQs
Have other questions? Ask me in the comments!
Yes, but lighter beers tend to work best. Dark beers can add a stronger flavor that might overpower the other ingredients.
Make sure your yeast is fresh and the beer is at room temperature. Cold beer can slow down the yeast activity.
You can try using a gluten-free flour blend, but the texture may differ. Look for blends specifically designed for yeast doughs.
Adding beer to your pizza dough will give it a slightly different flavor. The beer will also add some bubbles to the dough which will make it light and airy.
📚 Related recipes
🍽️ Serve with...
Homemade garlic knot rolls with some marinara to dip them in.
Marinated Italian green bean salad with baby potatoes, olives, and cherry tomatoes
I never ever say no to these fudgy, chewy, gooey, dark chocolate brownies
🍽️ Repurpose leftovers
- If you 've got a few pieces of pizza leftover try this leftover pizza breakfast casserole! It's amazing.
- Leftover dough? Try making these easy garlic breadsticks.
📞 The last word
One thing I noticed with this is that the dough bubbled up soon after kneading. The baked dough had a lot of air bubbles in it, too. I like that characteristic in my pizza.
There's nothing like homemade pizza - and almost no one makes it anymore. Once you try this easy recipe you'll be wanting every night to be homemade pizza night.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Beer Pizza Dough Recipe
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 Tbs active dry yeast
- 12 oz beer, warm room temperature
- 3 teaspoons salt
- 4 cups all-purpose flour, you may need a little more
Instructions
- Mix the beer and the yeast and 1 cup of the flour.
- Let stand for 2 to 4 hours.
- Add the rest of the flour and the salt and knead until very elastic.
- Allow to rise for about an hour.
- Punch down and form into two rounds. Let rest for about 10 minutes.
- Roll out the thickness you want and fit into pizza pans sprinkled with cornmeal.
- Allow to rise for 10 minutes for thicker crust, not at all for thin crust
- Rub with olive oil and bake in a 500F oven for 5 minutes.
- Add sauce and cheese and preferred toppings.
- Return to oven and bake until done; about five more minutes.
Notes
- If you don't have yeast on hand, you can add one teaspoon of baking powder and still have a delicious pizza crust.
- You can leave the first mixture out for longer if you need to. The flavor will intensify the longer it is out - within reason.
- If you don't have a pizza pan or pizza stone, you can use a baking sheet.
- The key to a good pizza dough is to let it rise in a warm place.
- You can use any type of beer that you like for this recipe. Just keep in mind that the beer will add flavor to the dough.
- Make sure you use room temperature beer for best results.
- You can use any flour mixture that you want. White flour, whole wheat, or a mixture of several flours, it's up to you. I do suggest that you add about 1 tablespoon gluten for each cup of flour if you use whole wheat flour. It gives it a chewier texture.
- I like using a dark lager in the dough... I think it gives it a better flavor. Use what you have, though.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published March 17, 2022. Last updated July 27, 2024 for editorial improvements and more helpful information.
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