15-Minute Beer Pizza Dough
Love pizza made fresh at home but never have the time? Try this 15 Minute Beer Pizza Dough and have a homemade pizza out of the oven faster than a delivery!
I’ve been on a mission of sorts this past week; determined to create a recipe to make homemade pizza making easier. Real homemade. I’ve used naan in a pinch but my favorite dough was always one I could find at Sprouts grocery. It was made by an Italian bakery and in the freezer section. A day spent defrosting in the fridge and it was ready for toppings and in the oven by dinner time.
A recent trip to the market and it’s gone. GONE! As in they won’t be carrying it anymore. Always seems the case; I find something I think indispensable and it disappears; don’t tell me your favorites in the event it’s catching.
I found a local pizza shop that would sell me dough but it wasn’t frozen so I would have to get there at opening and hurry home to freeze it before it started to rise; seemed antithetical to my plan of ease though.
So…nothing else to do but make my own. It’s not like I’ve never made pizza dough but I don’t relish the time it takes to mix, proof, and proof some more. I’ll do that for a great bread but not for pizza dough.
Hmm, bread…that got me thinking. I have been making this Coors Beer Bread that we love since arriving in Denver; using beer as the yeast ingredient meant no rising time or waiting required. You simply mix the ingredients and put it in the oven; so tasty too. Why couldn’t I do that with pizza dough?
Well, by George, I think I’ve done it! There have been numerous trials too, such a tough job having to test pizza after pizza. I even had to call my neighbors Sam and Sherry and their girls into action…but they’re used to it. My army of eaters! I’ve got another recipe for plain dough I might post soon that’s even quicker than this dough and is minus the beer but this was the best.
Not just the beer part either, which does affect taste but is most important as the leavening agent. I’ve added garlic powder, olive oil, and honey to the basics of flour, beer, sugar and salt. A bit of olive oil and balsamic vinegar brushed on the dough before other ingredients was in keeping with the flavor profile I was after.
I don’t know about you but I like a crust with real flavor, not just a cardboard placeholder for the good stuff. This fit the bill perfectly. Even that edge was so good the dog missed out; sorry Spot, next time buddy.
So my testing was twofold; first to see if I could accomplish a good flavor and rise with my ingredients in a short period of time but also to see if I could realize the same results after freezing the dough. The good news is yes, and yes.
My taste testers loved it and even though I might have had my fill of pizza, I made another one yesterday with the frozen dough. It was perfect. I let mine sit on the counter for a couple of hours to thaw and then put it in an 85 degree oven for 10 minutes and it proofed up beautifully.
For this pizza, after the olive oil and balsamic vinegar on the crust, I followed up with tomato sauce, mozzarella cheese, basil chiffonade and pillows of cream cheese. Once it had baked I tossed on some fresh basil and toasted pine nuts. Eye rolling good I promise.
I’ll do a separate post soon with particulars and also one for the Spinach, Mushroom, Artichoke, and bacon version we loved. Clearly it’s evident why I don’t order pizza delivery isn’t it? Ever since making the trek to Bonnie Brae Tavern years ago with my girls when we ordered their White Pizza, I’ve never looked back. I’m just not into the pizza staples of pizza sauce, pepperoni, or sausage and prefer mixing it up with ingredients I love.
A recipe for ingredients isn’t required so much as simply using ingredients on hand and your imagination. Check out the last one below where I had to stretch that notion to its limits and the results were fantastic.
I know a lot of people swear by a pizza stone too but I personally find them a royal pain. Heating them in the oven to get blistering hot and then moving a pizza onto one of them? Maybe in a pizza oven but not my oven; I have a regular size range but with two ovens; I got over trying to do that job in the larger of the two that’s at the bottom. So I punted…I make mine in cast iron skillets. I LOVE the crispiness of the crust.
Since I was making two, the second was baked in this white Le Creuset knockoff from Amazon. Both gave us the same crispy crust. When it came time to serve dinner, I slid the pizzas out of the skillet, sliced them and then put the slices back in. Nice bonus is the skillets keep the slices warm for a bit.
This is my ‘Hodge Podge Pizza’ I mentioned above. My friends think I’m the mad scientist sometimes because I’ll open the fridge and start throwing stuff together and yes, this was the most unique of the batch and equally good. I had some leftover lobster bisque (from Walmart in the deli case), fresh asparagus (use just the tips; the stalks are great in soup like this Cream of Asparagus Soup with Garlic and Parmesan), a couple of strips of bacon and just enough mushrooms to matter.
I know I have friends waiting for me to get this post published…only wish you were closer. I have so much pizza on hand I could start a ‘pizza by the slice’ business! But you’re not, so you have to make it yourself; hope you enjoy it as much as we did!
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PIN ’15 Minute Beer Pizza Dough’
15 Minute Beer Pizza Dough
Ingredients
Crust
- 4 cups all-purpose flour
- 4 ½ tsp or two 1/4 oz packets; each 2 1/4 tsp Bread or Rapid Rise Yeast
- 2 tsp sugar
- 1 ½ tsp salt
- ½ tsp garlic powder
- 1 ⅓ cup very warm beer; almost one can heated to 120° to 130° F - I heated mine in the microwave in 20 second increments; it took about 4 of those but check yours closely as microwaves differ in power. Or use a pan over low heat on the stove. Caution...yeast will die if too hot; your beer has to be in the range shown.
- 2 Tbsp Honey
- 2 Tbsp Olive Oil divided
Toppings
- Olive Oil
- 2-3 cups shredded cheese
- Assorted toppings of your choice
Instructions
- Preheat oven to 425°F.
- Combine 3 cups of flour, dry yeast, sugar, salt, and garlic powder in a large mixing bowl with dough hook and whisk together. Combine beer, honey, and 2 Tbsp olive oil; heat until about 125 degrees; immediately pour into dry ingredients in a bowl. Using a fork, mix until well blended. Dough should form a ball and will be slightly sticky. More flour will be added as you knead the dough.
- Knead using your mixer with dough hook for about 4 minutes or knead it by hand on a floured surface, adding additional flour from the remaining cup only as necessary, until the dough is smooth and elastic, about 4 minutes. Let dough rest for 10 minutes, covered and in a warm location.
- Separate into 2 or 3 equal pieces depending on the amount of pizza you want to make. One piece will make a 12" pizza.
- Grease your preferred baking method with a bit of olive oil. Roll dough on a floured counter to a 12-inch circle and place in greased cast iron skillet (12"), greased pizza pan or on a baking sheet. Form a rim by pinching the edge of the dough.
- Brush the dough with 1 Tbsp of olive oil and if desired, lightly salt the rim.
- Add your favorite toppings; you'll need about 2 cups of shredded cheese on the bottom, whatever other toppings you love, and another half cup (or more) cheese to sprinkle on top.
- Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned. Remove from oven, let cool for a couple of minutes, then slice and serve.
Notes
- If you don't have a thermometer, water should feel warm to the touch. Yeast can be killed if the water is too hot; having an inexpensive thermometer on hand can be a valuable tool. I use one like this from Amazon.
- To knead the dough by hand, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
- If I want a warm place to proof my dough, I turn on the oven for a couple of minutes on the lowest temp, then turn it off and place the covered bowl with dough in the oven. You can turn the oven up to 425 degrees after you proof and remove the dough; it will heat up while you prepare your pizza.
Hi, this looks amazing! I am making today and then using it a couple days from now. Wondering if I can just keep it in the fridge or if I should freeze it? Also wondering if you let it rise for 10 minutes and then punch it down and freeze it or freeze it before it rises
Put it in the refrigerator after you make it, and then take it out with enough time for it to get warm and expand a little bit. If it’s only a couple of days just put it in the fridge.
This is a great crust recipe. We followed the directions and it turned out perfect. Loved the Softer texture and its perfect for cooking in cast iron. As with the other gentleman I wanted to say something because I was kind of shocked by some of the comments. By the way – I do pizzas on the grill all the time. If the one critic didn’t know a dough this soft would not work for grilling as soon as you rolled it out…..well, sorry. It’s not a question of wrong or right – it’s just what works for a particular application. Thank you again for the recipe and taking the time to put the excellent directions together.
Tom…thanks so much for your comment; I’m always delighted to hear that someone tried something and had the same results I did. This has become our go to dough; I simply don’t have the time to fiddle with wait times for pizza! And yes, always a critic, and most of them revised the recipe before complaining. I’m used to it; sometimes I tell them they should start their own food blog. 🙂
We cooked this on the grill and it was the worst we’ve had. Maybe it’s better in the oven. Totally disappointed.
Well to be fair Al, I never suggested it could be grilled. A bad review when you don’t follow directions is hardly fair. I encourage people to do their own thing but if/when you do, the failing is not on the recipe I provide is it?
Hi there Barb! Your pizza dough seems very interesting I will attempt to make it now however, I don’t have any beer so instead I’m going to try it with Irish apple cider! Hope it works. Wish me luck 😀
I did it!!! I’m lost for words. No idea what the beer version tastes like but really your recipe is amazing it was a hit with the family. It did rise it did feel so much more elastic than the ready mix you buy from the supermarket in which you just add warm water to.
It was both fluffy and crispy! My 8yo daughter rolled out the crust and added our home made tomato sauce and toppings. All I did was put it in the oven (I know some people think pizza stones are a waste of time and money) and it came out as the most beautiful thing ever. We are definitely never using another recipe again.
My husband is so fussy he doesn’t like me buying pizza he always asks me to make it (I always cheated and used store bought mix this was my first attempt to make our own dough). Now he doesn’t want me to buy mix ever again. What have I done lol basically I’ve created a monster..
We were being very creative by the way not only with the pizza base but my 8yo daughter thought it would be a good idea to chop up hotdogs in small pieces and add it to the tomato sauce under the toppings. Of course we obliged and omg if you ever want a smokey taste to your pizza you go ahead and try it. It was amazing!!!
Thank you so much Barb for sharing your wisdom so selfishly your pizza base not only works but it tastes of a thing of beauty!
I’m so glad you were delighted with this Paula; when I first read your comment I wondered if it would work with apple cider but there is fermentation and yeast present in it apparently so I crossed my fingers. Glad to here the results were SO grand. I do love the ability to experiment with pizza made at home; nothing I made comes close to what pizza places offer!
Honestly the beer taste is almost inconsequential…it’s the action of the yeast that really matters. Try it sometime though; I did one with Guinness in the dough and steak on the pizza and it was divine!
Mostly thanks for taking the time to write; I do love knowing that the recipes I develop are enjoyed by readers; you made my day!
I think the size of chicken breasts has changed dramatically since Julia Child’s day, which could account for some of her shorter cook time.
Interesting…this article is about pizza, not chicken!
Can I use nonalcoholic beer.
That’s a very good question Jordan. I read a bit on non alcoholic beer and it is the yeast that does the fermenting that makes it alcoholic so yeast is handled differently in non alcoholic beer. It’s not eliminated but beer makers have different processes to not have it ferment and create alcohol. I wish I could tell you exactly what to do but I can’t. If you want to try it, I’m thinking it might have to rest longer to rise than the quick rise this promises.
Please let me know if you try it, I would love to add that information to the post if it’s successful…Barb
Great recipe, very yummy! Any suggestions for other ways to use the left over Miso paste? Marinade? Make into another type of sauce? Ideas??? It’s too good to not use up!
There is no Miso paste in this recipe Rose and it’s not something I’ve used. I imagine a Google search might help you with that…I’m sure it’s used in dressings and/or marinades.
My son and I felt like having a pizza while watching a football game. Your recipe worked well. Thin crust and was tasty and this is really the hardest part of a good homemade pizza. Done in a flash! I don’t comment on line but after reading that first review from that pr*ck of a person, I wanted to say that the thin crust was good.
You did make me chuckle Bill and I so appreciate your comment, so thank you. A real world user who benefited from this recipe! And yes he was! 🙂
The entire point of this post is insulting to anyone who knows how to cook, and a bastardization of whatever you are trying to recreate. “Recipes” like this are why it is difficult to find reliable recipes online. I will pass on pointing out the weaknesses of your writing – that speaks for itself (and the shortcomings of the American education system). You cannot – CANNOT – make good dough without time. Flavorings like cheap (fake) balsamic vinegar and garlic powder only mask a piss-poor technique. I implore you get some real training in the kitchen before you continue to inflate your ego by (mis)directing others to follow your shortcut recipes.
The only thing insulting on this post is you. My posts are meant for everyday cooks and readers that appreciate both more complicated work and the occasional quick and easy treatment. I care not if you are impressed. And I’ll be sure to share your denigration of the American education system with the college I graduated from…although my writing is not meant for the likes of you; it’s meant for normal, decent human beings who are simply trying something new in the kitchen for their families and often have little time to do so.
My suggestion to you? Start your own blog with your superior quality recipes. There. Done.
Wow, you are very rude. I would like to point out that King Arthur Flour has a similar “quick” beer pizza crust recipe, why don’t you go over there and tell them how bad it will be when you have obviously never even tried it. And WHY are you looking up quick beer pizza dough recipes if you believe that dough takes “TIME” to taste good? https://www.kingarthurflour.com/recipes/quick-beer-crust-pizza-recipe
Good idea Robyn…I feel in great company if King Arthur had done the same thing. And we actually thought it tasted great! 🙂
How is this with a nut brown ale or a beer with more flavor?
I haven’t done it yet but I’m going to! I want to make something with beef; olive oil, mozzarella, grilled onions and slices of beef…think a dark beer would be perfect. I’m not a big beer drinker but I love Guinness with beef so I’ll probably use the Guinness in the dough and then bake a pizza with cheese, onions, and pepperoncini and then pile on sliced medium rare beef after it’s baked. At least that’s the current plan!
I hope you try it…and do let me know!
Pretty sad when you think you should talk to someone like this who is just sharing her recipe for pizza dough, if you don’t like it, move on!
I agree Momma, thanks for the support!
I’m new to making dough and will be kneading by hand, your list calls for 4cups flour but 3 cups in the directions, help! Is the extra cup what will be used to knead the dough or a typo?
If you read through all of the instructions Paul you’ll see where I’ve indicated to use as much of the additional one cup to get a non-sticky ball of dough. I rather have you start with a bit less and add more than end of with a dry ball of dough by adding all 4 cups at once. So many variables with altitude, temp, etc that it can be a different amount depending on where you love. I think I actually used almost all of that additional 1 cup!
So add it until it’s smooth and elassic and no longer sticky/tacky. Hope that helps!
This looks fab! Great idea! But I have a couple of questions, please: the instructions mention garlic powder, but not the ingredients list; and do you get a 12″ pizza dividing the dough into halves or thirds? Thank you!
Oops…you are right! I fixed it and included 1 tsp garlic powder. I got 3 ’12-inch’ pizzas from the dough and froze one of them. I do like a thinner crust though. Not so thin it’s like a cracker or anything and we thought it perfect. Next up I’m working on a dark beer crust with steak, onions, and gruyere cheese toppings!
Mmmm, pizza! When I was younger, it was definitely one of my basic food groups. Still is, although to a much less extent. I’m with you on pizza stones — not worth the bother, and they get in the way. This looks terrific — really neat recipe. Thanks!
I really love one pizza that I can get here in Denver. But they don’t deliver and they’re a 20-minute trip away so I don’t get it very often. It’s one of the ones that I recreated that I’ll do the next week maybe. I do like using ingredients that aren’t normal when you have to order from a regular pizza place like artichoke hearts and jalapeno peppers and sometimes spinach, although not those all together in one pizza!
I had a leftover piece for lunch today and even leftover it was good. I think I’ll start to make pizza by the slice and just sell them out of my front door. 🙂