Beer Pizza Recipes

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BEER PIZZA CRUST



Beer Pizza Crust image

Make and share this Beer Pizza Crust recipe from Food.com.

Provided by Babs in Toyland

Categories     Breads

Time 25m

Yield 1-2 pizza crusts

Number Of Ingredients 5

3 cups unbleached flour (plus more for dusting)
1 tablespoon baking powder
1/2 teaspoon salt
1 (12 ounce) can beer (I use light)
olive oil

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.

BEER PIZZA DOUGH RECIPE



Beer Pizza Dough Recipe image

This Beer Pizza Dough is an easy pizza recipe. Doesn't matter whether you like thick or thin crust it is perfect for both.

Provided by Rosemary Molloy

Categories     Appetizer     Main Course

Time 2h50m

Number Of Ingredients 6

2¾ cups + 2 tablespoons all purpose or bread flour ((375 grams))
⅓ cup +1 ½ tablespoons beer (room temperature)* ((100 grams))
½ cup +¾ tablespoons water (lukewarm) ((125 grams))
1 teaspoon active dry yeast or ¾ teaspoon instant yeast
2 tablespoons olive oil
¾ teaspoon salt

Steps:

  • 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!

Nutrition Facts : Calories 1572 kcal, Carbohydrate 270 g, Protein 41 g, Fat 32 g, SaturatedFat 5 g, Sodium 1761 mg, Fiber 13 g, Sugar 1 g, ServingSize 1 serving

BEER PIZZA



Beer Pizza image

This is a very filling pizza that my husband loves. My mom and dad use to make it when I was young, and it was always a treat.

Provided by Kristal Conroy-Contaldi

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 16

Number Of Ingredients 14

1 tablespoon olive oil
½ pound pepperoni sausage, diced
1 pound bacon, diced
1 (4 ounce) can sliced mushrooms, drained
1 onion, chopped
1 green bell pepper, chopped
1 (28 ounce) can tomato sauce
1 cup beer
1 clove garlic, minced
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon salt
2 unbaked pizza crusts
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Heat the oil in a skillet over medium heat, and saute the pepperoni and bacon until evenly browned. Mix in the mushrooms, onion, and green pepper. Cook and stir about 5 minutes, until tender.
  • In a medium saucepan over medium heat, mix the ingredients from the skillet with the tomato sauce and beer. Season with garlic, oregano, thyme, and salt. Allow the mixture to simmer for about 15 minutes, until slightly thickened. Spread over the 2 pizza crusts, and top with cheese.
  • Bake 20 to 25 minutes in the preheated oven, until the cheese is melted and the crust is golden brown.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 21.8 g, Cholesterol 34.2 mg, Fat 14.6 g, Fiber 1.5 g, Protein 14.2 g, SaturatedFat 4.9 g, Sodium 1135.6 mg, Sugar 4.4 g

BREAD MACHINE PIZZA DOUGH



Bread Machine Pizza Dough image

This is a great bread machine pizza dough. It is quick, easy, and yummy. You can add any spices to increase the flavor, but I like to add basil and rosemary.

Provided by Kim

Categories     Bread     Yeast Bread Recipes

Time 2h34m

Yield 6

Number Of Ingredients 6

1 cup flat beer
2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
2 ½ cups all-purpose flour
2 ¼ teaspoons yeast

Steps:

  • Put beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start.
  • Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand 15 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Spread sauce and toppings on top of dough. Bake until crust is lightly brown and crispy on the outside, about 24 minutes.

Nutrition Facts : Calories 262.1 calories, Carbohydrate 46 g, Cholesterol 10.2 mg, Fat 4.4 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 2.5 g, Sodium 418.3 mg, Sugar 4.3 g

QUICK BEER PIZZA DOUGH



Quick Beer Pizza Dough image

The beer adds just a hint of fragrence and flavor in this quick pizza dough. We found this great recipe in the King Arthur Catalog. Another great one from King Arthur Flour. We modified it a bit to match the things we have in our pantry. Please note that the prep time includes the rising time for the dough.

Provided by Grandpa and Grandma

Categories     Breads

Time 2h20m

Yield 2 pizzas

Number Of Ingredients 6

4 cups flour
2 teaspoons instant yeast
1 teaspoon baking powder
1 1/2 teaspoons salt
2 tablespoons olive oil
1 1/2 cups room-temperature beer

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.

Nutrition Facts : Calories 1120.1, Fat 16.2, SaturatedFat 2.3, Sodium 1940.1, Carbohydrate 199.3, Fiber 7.8, Sugar 0.7, Protein 28.3

BEER DRINKERS' PIZZA



Beer Drinkers' Pizza image

This recipe for a delicious Beer Drinkers' Perfect Pizza comes courtesy of Santo Bruno.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes four 12-inch pizzas

Number Of Ingredients 9

4 cloves garlic, unpeeled
One (28-ounce) can plum tomatoes, drained, and crushed by hand
1/4 cup plus 1 tablespoon olive oil
1/2 teaspoon dried oregano
6 fresh basil leaves, coarsely chopped
Coarse salt and freshly ground pepper
All-purpose flour, for dusting
Beer Drinker's Pizza Dough
1 pound part-skim mozzarella cheese, shredded

Steps:

  • Preheat oven to 400 degrees. Wrap garlic in a piece of parchment-lined foil. Roast until soft, 20 to 30 minutes. Let cool, and squeeze cloves to remove pulp.
  • In a medium bowl, stir to combine roasted garlic, tomatoes, 1 tablespoon olive oil, oregano, and basil. Season with salt and pepper; set aside.
  • On a pizza peel dusted with flour, place one-quarter of the dough. Using your fingers, begin to flatten and push dough evenly out from center until it measures about 12 inches in diameter. Crimp edges to form a rim. Sprinkle one-quarter of the mozzarella onto dough. Spoon 1/2 cup of the tomato mixture over mozzarella.
  • Heat 1 tablespoon olive oil in a 12-inch cast-iron skillet over high heat. When very hot but not smoking, reduce heat to low. Lift pizza peel and, using a slight jerking motion, slide pizza about one inch back and forth on the peel to loosen it. Slightly tilt the peel, and slide the pizza off the peel, centering it in the skillet. Cover skillet, and cook until pizza is golden on the bottom, about 10 minutes. Repeat with remaining ingredients.

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Top Asked Questions

How to make beer beer pizza dough?
DIRECTIONS 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.
How to make a pizza with beer and tomato sauce?
In a medium saucepan over medium heat, mix the ingredients from the skillet with the tomato sauce and beer. Season with garlic, oregano, thyme, and salt. Allow the mixture to simmer for about 15 minutes, until slightly thickened. Spread over the 2 pizza crusts, and top with cheese.
How do you make a beer and bread mix?
In a large bowl, stir together the flour, baking powder, and salt with a wooden spoon, whisk, or dough whisk. Pour in the beer and continue mixing until a sticky dough forms and begins to pull away from the sides of the bowl.
How to make Sam Adams beer pizza dough?
Sam Adams Beer Pizza Dough is a homemade pizza dough with Boston lager and a touch of honey. This is my ride or die, best ever pizza dough recipe. Sit the beer in a bowl full of hot tap water 5-10 minutes to warm. In the bowl of a stand mixer fitted with the dough hook, add the beer and yeast. Proof 2 minutes (5 minutes if using active dry yeast).

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