Beer Based Pizza Dough Recipes

HOMEMADE BEER DOUGH PIZZA CRUST RECIPE

Steps:

• Combine the 1/4 cup water, sugar and yeast in a small bowl.
• Let sit until foamy for about 4 to 5 minutes.
• In the bowl of an electric mixer fitted with a dough hook, add the olive oil, salt and 2 cups of the flour.
• Turn the mixer on low and begin combining the ingredients.
• Add the yeast mixture.
• Slowly add in the warm beer.
• Gradually add more flour; a 1/2 cup at a time. You may not need to use all 4 cups of flour.
• When the dough starts to come together and pull away from the sides of the bowl, set a timer for 5 minutes and allow the machine to knead the dough for you.
• Check the dough while the machine is kneading. If it starts to stick to the sides of the bowl, you can add more flour, about 1 tablespoon at a time.
• After the 5 minutes of kneading in the machine, turn the dough out onto a lightly floured surface and fold it over itself a few times.
• Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot ; about one hour.
• Once the dough has doubled in size, punch it down and turn it out onto a floured surface.
• Divide the dough into two equal parts.
• Roll out one pizza dough into a large 12 inch circle.
• Gently place the dough on top of a preheated pizza stone.
• Quickly prepare the pizza with your favorite sauce and toppings.
• Brush the pizza crust with extra olive oil if desired. It's not necessary, but we like to do this extra step.
• Place the pizza stone into a preheated 435 degree oven for about 15 minutes or until the crust is brown and the cheese is bubbly.

BEER-BASED PIZZA DOUGH RECIPE

Steps:

• Measure the flour, baking powder, and salt into a large bowl. Whisk until thoroughly combined.
• Using a wooden spoon or spatula, slowly pour the beer into the flour mixture while stirring. Once a sticky dough forms, stop stirring. Lightly oil your hands and continue to knead the dough with your hands until it pulls away from the sides of the bowl.
• Very lightly dust your work surface with flour.
• Oil your hands with olive oil and place the dough on your work surface. Knead it until it comes together and is elastic. If it starts to stick, sprinkle the dough with more flour.
• Divide the dough in half and form each half into a ball. Cover with a kitchen towel and let the dough rest for 30 minutes.
• After 30 minutes, knead each dough ball again, this time until they're smooth. Drizzle the dough with oil. Rest for 1-2 hours, until the gluten has relaxed and the dough is easy to roll out.
• When you are ready to make your pizza, preheat your oven with a pizza stone or steel on the highest rack to 500 F. Roll out the dough until it's about 12-inches in diameter, dock the dough using a fork to try to pop air bubbles in the dough. Then, top with your favorite toppings, and bake for 10 to 12 minutes. You can also bake on a baking sheet if you don't have a pizza stone.

BEER DOUGH PIZZA

Steps:

• Mix all dry ingredients (except breadcrumbs).
• Add beer and knead to smooth (the more you knead it, the chewier it will become!).
• Let rise until doubled in size in a well-oiled bowl.
• Turn out and knead again. Let rise.
• Roll dough out onto pizza pan that has been greased and sprinkled with Italian style bread crumbs (there is no need to "roll" edges, the pizza will rise enough where there are no toppings to create it's own crust).
• Add toppings of your choice, sprinkle crust with more bread crumbs.
• Bake at 400° until golden brown.

BEER PIZZA CRUST

Steps:

• Preheat oven to 450 degrees.
• Combine the flour, baking powder and salt in a large bowl and mix thoroughly.
• Pour in the beer and mix well.
• The dough will be sticky.
• Spread a handful of flour on your work surface and dump the dough onto it.
• Tiss the dough around to coat it with flour and prevent it from sticking.
• Knead it 2 or 3 times to make it pliable.
• Shape the dough into a ball and divide it in two if you are making 2 thin crust pizzas.
• For a deep dish pie do not divide.
• Grease your pizza pan with oil and use a rolling pin to roll the dough out into a circle.
• Brush crust with olive oil lightly and then add your sauce and toppings.
• Bake for 12- 15 minutes or until golden brown on top.

QUICK BEER PIZZA DOUGH

Steps:

• Mix and knead together all the ingredients - by hand, mixer or bread machine - until you've made a smooth, soft dough. Cover the dough, and allow it to rise for 30 minutes or up to 2 hours.
• Preheat the oven to 500F with a pizza stone (if you are using one) on a lower rack.
• Divide the dough in half. Shape each half into a 10" to 12" round.
• Place the rounds on parchment paper, if you're going to use a pizza stone. Or place the dough on a lightly greased or parchment-lined baking sheet.
• Transfer the pizzas, parchment and all to the baking stone. Or place the pans in the oven. Bake for 3 to 4 minutes. Remove from the oven, top as desired, and bake for an additional 15 to 20 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.
• Remove from the oven, and serve hot.

BEER PIZZA DOUGH

Steps:

• Combine flour, baking powder and salt in a large bowl and mix thouroughly.
• Add beer slowly, mixing after all beer is added. Hands tend to work better for mixing.
• Spread a handful of flour on work surface and place dough on it.
• Knead the dough 3 or 4 times, and separate into 2 balls.
• Roll the dough out, using a rolling pin liberally dusted with flour.
• The dough is ready to be used for pizza or frozen until ready to use.
• To bake, add desired toppings.
• Heat oven to 350 degrees and bake 10 minutes.