Beer Crust Pizza – homemade pizza crust made with only 4 ingredients! Beer, flour, salt, and butter. Made in the food processor – super quick recipe! No rising necessary. Ready for the oven in minutes! SO much better than delivery!
Post updated 5/1/2020
Easy No-Rise Pizza Dough
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 under 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!
How to Make Pizza Dough with Beer
This pizza dough is super easy to make. Place flour, butter, and salt in a food processor. Pulse the mixture to a few times to incorporate the butter. Next, slowly pour in the beer and process until a dough forms. That is it!
I used Michelob Ultra for the beer in this recipe. I wanted something light that didn’t over power 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.
Weeknight Pizza Dough
Once the dough is ready, roll it out into a circle. Make the crust as thick or as thin as you prefer. We prefer a thin crust, so I rolled my crust out to about 14-inches. It was perfect. Top the pizza with your favorite toppings and bake.
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.
Beer Crust Pizza
- 2½ cups all-purpose flour
- 1 tsp kosher salt
- 2 Tbsp cubed cold butter
- 1 cup beer
- 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.
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