The Best Beer Pizza Dough!
Beer & pizza - what’s not to love? What about beer in pizza?! I really like making pizza at home and I’ve tried a bunch of recipes. But none have been as tasty as beer pizza dough.
I’ve tried several different styles of beer in this recipe, and pretty much whatever you’ve got in the house will work. Remember that the flavour of the beer will come through. I tried this with a bitter IPA and I could totally taste it! Stouts will be richer and make your dough darker. And amber beer works really well giving you a toasty taste to your crust.
My absolute fave though - and this shocked me! - was a Pilsner. Specifically, Brewdog Lost Lager. It gives you a light dough with a crispy finish and that light grainy, floral taste enhances the dough.
Now, this is not quick dough - I generally make this at lunch time to use at dinner time as it does need time to rise. But believe me, it’s worth the work!
Here’s the recipe - this makes enough for my husband and I to share one pizza:
Beer Pizza Dough Ingredients:
246g flour (I use strong bread flour)
½ tbs honey
½ tbs olive oil
½ tbs salt
180ml beer (I recommend Lost Lager from Brewdog, but go with what you like)
1 sachet of instant yeast
Method:
Warm your beer in a glass jug (or similar) in a sink of hot water for 5-10 mins.
Place the yeast into the mixing bowl of a stand mixer with the bread hook attachments. Add the beer when warmed and let stand for another 5 mins.
Turn on the mixer and add the honey and oil to the now frothy beer and yeast.
Let this mix slightly, then gradually add the flour and salt. The dough will come together.
Once the dough has come together, keep the mixer running and ‘knead’ the dough for 10 minutes.
Let the dough rest for at least 2 hours, or until dinner time.
Flour your surface, turn out the dough (it will be slightly sticky) and knead a few times until some air is knocked out.
With a floured rolling pin, roll out your pizza base. Place this on a sheet of baking paper. Let this sit while you warm your oven to 200oC. I like to put an upside down baking tray in the oven to act as a pizza stone, or you can use a pizza stone if you have one!
Top the base with your favourite sauce and toppings.
Transfer the baking paper with the pizza on top to your now warmed tray and bake for 10-15 minutes. I turn my pizza half way through to get an even crispy crust. When the crust is a golden brown and your cheese is browned it’s ready!
Our favoured toppings are BBQ sauce, cheddar cheese, bacon, chicken, sweetcorn and extra mozzarella cheese!
Let me know in the comments if you make this and what beer you used!
