Beer Pizza Dough

Beer and pizza. Universal and transcendent. Now, even better with beer in pizza.


This recipe was super easy–because I have a bread machine. It would still be fairly easy with a stand mixer, and I assume you could knead by hand if you really, really wanted to. Also, try to match what beer you use to what kind of pizza you’re making. A pale ale or IPA for buffalo chicken, a spring ale or wheat/white beer for a spinach artichoke pizza or a dessert pizza….


I used this opportunity to make our favorite homemade pizza: alfredo sauce, chicken breast cooked with jalapenos and garlic, cheese and black beans. That’s right. Don’t knock it til you’ve tried it.

Beer Pizza Dough

Adapted from All Recipes

1 cup beer, flat and warm

2 tablespoons olive oil

2 1/2 cups all purpose flour

2 tablespoons sugar

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon Italian seasoning*

2 1/4 teaspoons yeast

If your beer is still well carbonated, aerate with a whisk for a few minutes. I microwaved my beer so that it was the same temperature that I usually make my water when dissolving yeast.

In order, add the beer, olive oil, flour, sugar, salt and seasonings and yeast to the bread machine. Set the machine to the “Dough” setting and press start. Wait until your bread machine tells you that your dough is ready.

Roll or press your dough onto your desired pan. Brush lightly with a little more olive oil. Cover it with a clean towel and let it stand for 15 minutes while you preheat your oven to 400 degrees.

Bake the plain dough for 5-7 minutes, then remove from the oven and add your toppings. Return to the oven to bake for an additional 15-20 minutes. Just keep checking on it!

*Our particular pizza wasn’t very “Italian” tasting, so I omitted the seasoning this time. But if you’re making a typical red sauce pizza, I highly recommend adding it in!


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