Beer Crust Pizza

Beer Crust Pizza - homemade pizza crust made with beer, flour and butter. Made in the food processor - super quick recipe! No rising necessary. Ready for the oven in minutes!

As you know, pizza is my favorite food.  We make it at least once a week.  I saw this recipe for a quick pizza crust without yeast over on Karin's Viking Kitchen and I knew I had to give it a try ASAP!

I love to make pizza dough from scratch, but it usually takes too much time for a weeknight.  This pizza dough uses beer instead of yeast.  The result is a quick and tasty thin crust pizza that is on the table in about 30 minutes.  We both absolutely loved it.  This is our new go-to weeknight pizza dough.  Give it a try for your next pizza night!

pizza, dough, bread, beer, quick

Main Dish

American

Yield: 1 pizzaAuthor: Stephanie - Plain Chicken.com

Beer Pizza Crust

prep time: 5 minscook time: 12 minstotal time: 17 mins

Beer Crust Pizza - homemade pizza crust made with beer, flour and butter. Made in the food processor - super quick recipe! No rising necessary. Ready for the oven in minutes!

ingredients:

• 2-1/2 cups all-purpose flour
• 1 tsp kosher salt
• 2 Tbsp cubed cold butter
• 1 cup beer

instructions:

1. Place pizza stone in oven and preheat to 475°F.
2. 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.
3. 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).   
4. 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).
5. Bake for  12-15 minutes, until cheese is bubbly.

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