Beer Pizza Dough Recipes

HOMEMADE BEER DOUGH PIZZA CRUST RECIPE

Steps:

• Combine the 1/4 cup water, sugar and yeast in a small bowl.
• Let sit until foamy for about 4 to 5 minutes.
• In the bowl of an electric mixer fitted with a dough hook, add the olive oil, salt and 2 cups of the flour.
• Turn the mixer on low and begin combining the ingredients.
• Add the yeast mixture.
• Slowly add in the warm beer.
• Gradually add more flour; a 1/2 cup at a time. You may not need to use all 4 cups of flour.
• When the dough starts to come together and pull away from the sides of the bowl, set a timer for 5 minutes and allow the machine to knead the dough for you.
• Check the dough while the machine is kneading. If it starts to stick to the sides of the bowl, you can add more flour, about 1 tablespoon at a time.
• After the 5 minutes of kneading in the machine, turn the dough out onto a lightly floured surface and fold it over itself a few times.
• Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot ; about one hour.
• Once the dough has doubled in size, punch it down and turn it out onto a floured surface.
• Divide the dough into two equal parts.
• Roll out one pizza dough into a large 12 inch circle.
• Gently place the dough on top of a preheated pizza stone.
• Quickly prepare the pizza with your favorite sauce and toppings.
• Brush the pizza crust with extra olive oil if desired. It's not necessary, but we like to do this extra step.
• Place the pizza stone into a preheated 435 degree oven for about 15 minutes or until the crust is brown and the cheese is bubbly.

BEER PIZZA DOUGH RECIPE

Steps:

• In the standup mixer add the water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the beer, flour and oil, start to knead then add the salt and continue to knead for 5-7 minutes.
• Move the dough to a lightly floured flat surface and form into a ball, place in a lightly oiled bowl rolling the dough to lightly cover in oil, cover with plastic wrap or a clean tea towel, let rise in a warm draft free area for 1-2 hours or until doubled in bulk.
• Place the dough on a lightly floured surface and knead a few times, divide the dough into two parts or leave as one, cover with a tea towel and let rest* 20 minutes. Form the dough on 1-2 pizza rounds or cookie sheets, top with your favourite toppings and bake in a 425F (220C) oven for 12-15 minutes. Cut and serve. Enjoy!

BEER PIZZA

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Heat the oil in a skillet over medium heat, and saute the pepperoni and bacon until evenly browned. Mix in the mushrooms, onion, and green pepper. Cook and stir about 5 minutes, until tender.
• In a medium saucepan over medium heat, mix the ingredients from the skillet with the tomato sauce and beer. Season with garlic, oregano, thyme, and salt. Allow the mixture to simmer for about 15 minutes, until slightly thickened. Spread over the 2 pizza crusts, and top with cheese.
• Bake 20 to 25 minutes in the preheated oven, until the cheese is melted and the crust is golden brown.

BEER PIZZA CRUST

Steps:

• Preheat oven to 450 degrees.
• Combine the flour, baking powder and salt in a large bowl and mix thoroughly.
• Pour in the beer and mix well.
• The dough will be sticky.
• Spread a handful of flour on your work surface and dump the dough onto it.
• Tiss the dough around to coat it with flour and prevent it from sticking.
• Knead it 2 or 3 times to make it pliable.
• Shape the dough into a ball and divide it in two if you are making 2 thin crust pizzas.
• For a deep dish pie do not divide.
• Grease your pizza pan with oil and use a rolling pin to roll the dough out into a circle.
• Brush crust with olive oil lightly and then add your sauce and toppings.
• Bake for 12- 15 minutes or until golden brown on top.

QUICK BEER PIZZA DOUGH

Steps:

• Mix and knead together all the ingredients - by hand, mixer or bread machine - until you've made a smooth, soft dough. Cover the dough, and allow it to rise for 30 minutes or up to 2 hours.
• Preheat the oven to 500F with a pizza stone (if you are using one) on a lower rack.
• Divide the dough in half. Shape each half into a 10" to 12" round.
• Place the rounds on parchment paper, if you're going to use a pizza stone. Or place the dough on a lightly greased or parchment-lined baking sheet.
• Transfer the pizzas, parchment and all to the baking stone. Or place the pans in the oven. Bake for 3 to 4 minutes. Remove from the oven, top as desired, and bake for an additional 15 to 20 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.
• Remove from the oven, and serve hot.

BEER PIZZA DOUGH

Steps:

• Combine flour, baking powder and salt in a large bowl and mix thouroughly.
• Add beer slowly, mixing after all beer is added. Hands tend to work better for mixing.
• Spread a handful of flour on work surface and place dough on it.
• Knead the dough 3 or 4 times, and separate into 2 balls.
• Roll the dough out, using a rolling pin liberally dusted with flour.
• The dough is ready to be used for pizza or frozen until ready to use.
• To bake, add desired toppings.
• Heat oven to 350 degrees and bake 10 minutes.

BEER PIZZA CRUST

Steps:

• In metal mixing bowl, add flour and salt. Mix.
• In large glass mixing cup add yeast.
• Then warm water, not lukewarm, warmer.
• Stir. Add sugar slowly, and stir once.
• It should start to bubble. That is called proofing.
• Pour yeast mixture into flour mixture and slightly stir and add the can of beer. Mix.
• Add more flour if necessary. I have found I need about 1/3 cup more flour but it seems to depend on the weather. The dough should stay together when pressed. Separate into two portions. Pack each portion togetrher with your hands.
• Preheat over 425*.
• Spray Pam on two pizza pans.
• Place each portion in the pan. Oil your fingers and press the dough from the middle out until the pan is covered. Don't worry if it looks a little uneven, that is ok. If you want to prick with a fork you may.
• Bake about 7- 10 minutes. Take out.
• Note: This prevents soggy crusts.
• Add any toppings. Bake until crust is slightly brown and toppings are hot and cheese melted. Usually 15 minutes,.