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!
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.