Beer Pizza Dough

Beer Pizza Dough Recipe – our favorite homemade pizza crust made with only 4 ingredients! Beer, flour, salt, and butter. No yeast! This dough is made in the food processor and is ready to eat in about 30 minutes! SO much quicker and better than delivery! A must for your next pizza night!

Post updated 5/1/2020

pizza dough and toppings on a platter

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Easy No-Rise Pizza Dough

This Beer Pizza Dough is our favorite weeknight pizza recipe. This dough, infused with the rich, malty flavors of beer, offers a unique depth of taste that takes your pizza to a whole new level. The beer adds a subtle sweetness and complexity to the dough, complementing the tangy tomato sauce and gooey cheese with a touch of richness. As it bakes, the crust becomes golden and slightly crispy on the outside, while staying wonderfully soft and chewy on the inside. Whether you’re a fan of classic pepperoni, a veggie lover, or someone who enjoys unique combinations, beer pizza dough is a surefire way to elevate your next pizza night to a gourmet experience.

How to Make Pizza Dough with Beer

This homemade pizza dough is super easy to make with only a few simple ingredients. Place flour, butter, and salt in a food processor. Pulse the mixture a few times to incorporate the butter. Next, slowly pour in the beer and process until a dough ball forms. 

Place the dough on a lightly floured work surface. Roll out into a large circle. Brush the dough with olive oil. Prick the dough with a fork. Spread pizza sauce over the dough. Sprinkle with shredded mozzarella cheese. Add your favorite pizza toppings – pepperoni, sausage, mushrooms, and artichokes. Transfer the pizza to a baking sheet or pizza stone with a pizza peel and bake in a preheated oven until the crust is golden brown. Remove from the oven and garnish with fresh basil.

Helpful Tips & Frequently Asked Questions

  • I used Michelob Ultra for the beer in this recipe. I wanted something light that didn’t overpower the dough. Feel free to use your favorite beer in this recipe. If you enjoy the taste of the beer in a glass, you will enjoy it in this pizza crust.
    • You can use cold or room temperature beer.
  • If you don’t have a food processor, you can make the dough by hand. Place the dry ingredients in a large bowl. Add the beer and stir with a wooden spoon until combined.
    • You can also make the dough in an electric stand mixer fitted with a dough hook.
  • I use all-purpose flour. You can substitute bread flour.
  • We prefer a thin crust, so I rolled my crust out to about 14 inches round.
  • Can I make Beer Pizza Dough in advance? Yes. Make the dough. Lightly grease a bowl with olive oil and add the dough. Cover the bowl with plastic wrap and store in the fridge for up to 3 days.
  • Can I freeze Beer Pizza Dough? Yes. Place the dough in a freezer bag and store in the freezer for up to three months.
    • Thaw the dough in the refrigerator overnight and make as directed.
  • Here is our recipe for Homemade Pizza Sauce made with tomato sauce, garlic powder, onion powder, thyme, oregano, salt, and black pepper: https://www.plainchicken.com/brownie-pan-pizza-with-homemade-pizza/
  • Store leftover pizza in an airtight container in the refrigerator.

Weeknight Beer Pizza Dough

This pizza tastes SO much better than delivery and takes less time! I love the simplicity of the crust and being able to customize the pizza with our favorite toppings. When it comes to what to serve alongside this dish, the options are endless! Start with a fresh, crisp garden salad tossed in a zesty vinaigrette; it provides a refreshing contrast to the hearty pizza.

Alternatively, a side of garlic knots or cheesy breadsticks, freshly baked and aromatic, is perfect for dipping into marinara sauce. For a more substantial pairing, consider roasted vegetables, such as bell peppers and zucchini, which offer vibrant colors and healthy texture. Whether you’re enjoying a cozy night in or hosting a casual gathering, these sides will make your pizza night even more delightful.

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pizza dough and toppings on a platter

Beer Pizza Dough

Yield: 4 people
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Beer Pizza Dough Recipe – our favorite homemade pizza crust made with only 4 ingredients! Beer, flour, salt, and butter. No yeast! This dough is made in the food processor and is ready to eat in about 30 minutes! SO much quicker and better than delivery! A must for your next pizza night!

Ingredients:

Instructions:

  • Place pizza stone in oven and preheat to 475°F.
  • Pulse the flour and salt together in a food processor fitted with a steel blade. Pulse in the cold butter until it’s well distributed. Add the beer and pulse until smooth.
  • Roll out dough onto a piece of parchment paper (I trace my pizza stone onto parchment before placing it in the oven as a guide).
  • Prick dough with fork and add sauce, cheese and toppings. Transfer pizza to hot pizza stone. (I use a flat cookie sheet to move the dough to the stone).
  • Bake for 12-15 minutes, until cheese is bubbly.

Notes:

  • I used Michelob Ultra for the beer in this recipe. I wanted something light that didn’t overpower the dough. Feel free to use your favorite beer in this recipe. If you enjoy the taste of the beer in a glass, you will enjoy it in this pizza crust.
    • You can use cold or room temperature beer.
  • If you don’t have a food processor, you can make the dough by hand. Place the dry ingredients in a large bowl. Add the beer and stir with a wooden spoon until combined. 
    • You can also make the dough in an electric stand mixer fitted with a dough hook.
  • I use all-purpose flour. You can substitute bread flour.
  • We prefer a thin crust, so I rolled my crust out to about 14 inches round.
  • Can I make Beer Pizza Dough in advance? Yes. Make the dough. Lightly grease a bowl with olive oil and add the dough. Cover the bowl with plastic wrap and store in the fridge for up to 3 days.
  • Can I freeze Beer Pizza Dough? Yes. Place the dough in a freezer bag and store in the freezer for up to three months.
  • Here is our recipe for Homemade Pizza Sauce made with tomato sauce, garlic powder, onion powder, thyme, oregano, salt, and black pepper: https://www.plainchicken.com/brownie-pan-pizza-with-homemade-pizza/
  • Store leftover pizza in an airtight container in the refrigerator.

Steph

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Comments

  1. Have to make this, what’s better than beer and pizza together.
    I’m a sucker for your pizza doughs, made most of them, we love the St. Louis crust.
    I even got a pizza stone, what a difference.
    Thanks, Steph!

    1. I LOVE the St. Louis Pizza dough too! SO good. And, YES, a pizza stone makes ALL the difference!

  2. I used this recipe this evening for the third time this month, and I just have to say I'm in love with it. Not only is it delicious, but so incredibly quick and easy as well. I just use a cookie sheet (until I get a nice pizza stone) and pre-bake it for about 10 mins before adding the toppings. A million thanks to you for sharing this recipe!

  3. Stephanie – I haven't tried freezing or refrigerating the dough. I just make it right before we want to eat it since it only takes a few minutes to make. I'm not sure how that would work since there is no yeast in the dough – I need to experiment with that in the future.

    You can use your hands or even your mixer to make the dough if your food processor is too small.

  4. I'm making this tonight and have two quick questions… can it be made ahead and frozen or stuck in the refrigerator? Also, if my food processor is too small, can I use my hands to mix it all together instead? Thanks!

  5. My family and I love making homemade pizza I am going to try this in the next few weeks. I just sounds amazing. I seen Beer and I was sold.

  6. which stone do you have? I have one of the PC stones (I also have a slight PC addiction) but I didnt think you could preheat those.

  7. Sounds too easy! But we love, love, love Beer Bread and it too is waaaayyyy easy. Thanks for passing it along…

  8. Beer and pizza in title = must read. We don't usually make our own crust unless it's bread day but this may change that. Excellent idea and I love your close-up shot.

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