15 Minute Beer Pizza Dough

Really delicious pizza dough that can be ready to go into the oven in 15 minutes using beer with yeast along with more yeast to jump start the rise.

Course Pizza

Cuisine American, Italian

Keyword beer, pizza, quick pizza dough

Prep Time 20

Cook Time 15

Total Time 35

Servings Servings

Calories 253kcal

Author Barb

3-4 cups all-purpose flour Start with three and add more as necessary
4 ½ teaspoons Bread or Rapid Rise Yeast two 1/4 oz packets; each 2 1/4 teaspoons
2 teaspoons sugar
1 ½ teaspoons salt
½ teaspoon garlic powder
1 ⅓ cup beer 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 tablespoons honey
2 tablespoons olive oil divided

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"), on 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.

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.