Beer Pizza Crust

Bread, dough, biscuit – whatever carb you can dream up I love! Pizza crust is no different and this recipe is a new twist on the classic yeasty beer bread flavor but molded into a pizza crust. This recipe works best with a darker beer such as an oatmeal stout, however any beer will do the trick. The trick is to add the beer after it has reached room temperature. The best part about this Beer Pizza Crust recipe is that the longer it sits (leftovers anyone?) the move the flavors meld together creating an even stronger flavor!

Beer Pizza Crust
  • 2½ cups unbleached, all-purpose flour and 1½ cups whole wheat flour
  • 2½ teaspoons active dry yeast
  • 1 teaspoon baking powder
  • 1½ teaspoons salt
  • 2 tablespoons olive oil
  • 1½ cups room-temperature beer (the stronger the flavor, the better)
  1. Place all ingredients in the bowl of a stand mixer fixed with a paddle attachment and mix until just combined. Replace paddle attachment with dough hook and knead dough until smooth and elastic, about 7 minutes (or knead by hand on a lightly floured countertop for about 10 minutes).
  2. Form dough into a ball, place in a lightly greased bowl, cover, and let rise until doubled, about 1½ to 2 hours.
  3. Preheat oven to 450 degrees.
  4. Remove risen dough from bowl and punch down. Divide in half and shape each piece into a 10-12 inch round or 8-by-12 inch rectangle. Place rounds or rectangles onto pizza stones or parchment paper-lined baking sheets.
  5. For thin crust, bake pizza immediately. For medium to thick crust, let dough rest for about 30 minutes.
  6. Bake crusts without anything on them for about 5 minutes. Add meat and veggie ingredients and bake another 10 minutes. Add half the cheese and any herbs and bake another 3 minutes, then add remaining cheese and bake until cheese is just melted, about 3 more minutes. Remove from oven and let rest 10 minutes before slicing.