If you have not made beer pizza dough yet, you are missing out. We do pizza at least once a week in the babe street kitchen because PIZZA! The beer dough makes them bomb. They are so TASTY! My mate and I love beer we even started to brew our own so, anything that has beer in it is just the ducks nuts to us.
Trust me when I say this beer pizza dough recipe will be your go-to pizza dough for every pizza night for the rest of time.
It’s all about the dough hunni
This beer pizza dough with yeast is surprisingly simple to make and, you can make it the night before. Just allow your dough to rise in the fridge for up to 48 hours. The flavour will be FANTABULOUS.
Why use beer in pizza dough?
Honestly, the main reason and the only reason we use beer in the dough is that it tastes so dam good. So good it’s our staple! Unless we don’t have any beer in the house which, is very unlikely.
Even though this recipe uses yeast, as from experience, it allows for a better rise and a fluffier dough, the yeast in the beer can help the dough to rise if you are out or unable to get some yeast.
The other benefit of using beer in your dough is the texture of the dough. The result is lighter, fluffier dough with great flavour. I always found that sometimes standard pizza dough could end up being quite dense.
You only require 6 ingredients to make beer dough and there staples in the kitchen: Flour, yeast, beer, salt and olive oil.
How to make beer pizza dough.
Making beer pizza dough is similar to any other dough. Here’s how you do it sugar.
- Place the room temperature beer in a bowl with the sugar and the yeast let bloom for 10 minutes. It will start to bubble.
2. Combine your flour and salt in a separate bowl with the oil.
3. Add the beer to your flour and combine until the mixture becomes a shaggy dough.
4. Transfer the dough to a clean, dry, floured surface and knead the dough for 10 minutes until it becomes a smooth ball
5. Lightly oil the dough and transfer to a large bowl, cover with wrap ensuring it’s airtight and allow the dough to rise in a warm spot for 1.5-2 hours or until doubled in size. Now would be the time to put the dough in the fridge if you are making it ahead of time.
6. The dough will make two deep pan pizzas or four thin-crust pizzas – we love a thin crust pizza. This potato pizza is dope with this dough!
Tips and tricks to perfect beer pizza dough with or without yeast.
Allow your beer to sit on the countertop so that the temperature rises to room temp first. It’s not a big deal if you forget but, it will slow down the fermentation process if you use a cold beer. The dough will still taste amazing, so don’t worry! I have used cold beer many times because I too, always forget to take it out in preparation. However, it does take longer to rise.
If you find that the dough is too wet, add flour 1 tbsp at a time. This dough will be a little wetter. It’s what gives it its great taste and texture. You should be able to place the back of your hand on the dough and pull it away without the dough ripping.
If the dough is too dry, add water 1 tbsp at a time. Ensure you knead the dough for a couple of minutes before adding extra to ensure the liquid has absorbed before adding any extra.
When kneading the dough, if your hands are getting super doughy (they will, a little you are making dough after all!) Rub some olive oil into your hands and, it will work wonders.
To test if the dough is ready, tap the dough with your finger and, it will bounce back at you once the dough has risen enough and the gluten developed.
When rolling out the dough, if it’s bouncing back, put a damp tea towel over it and allow it to rest for 10 minutes then, roll again. It may just be that the gluten isn’t fully developed yet.
If you’re not using yeast then definitely allow the beer to heat up to room temp or heat it up slightly in the microwave or a pan. This way the fermentation process will begin quicker when combining with the sugar and added to the flour mix.
What beer can I use for the dough?
It’s best to use either a lager or pale ale or a lighter coloured beer for the dough. Darker beer will have a more intense beer flavour. My usual go-to beer and the one we always have at the house is VB (green demons as we call them if you know! You know).
Can I use flat beer?
Yes, I have used flat beer many times. I hate to waste anything so if someone cracked opened a beer but hasn’t drunk it that goes into my dough hunni. Flat or not it’s all good beer.
Can I make the dough ahead of time?
Yes, as said before you can make this dough ahead of time. You can make this dough and allow it to ferment in the fridge for up to 48 hours. The longer the fermentation the more intense the flavour will be and it will be a lot more pliable as the gluten would have heaps of time to develop.
Can I freeze the dough?
Yes, you can freeze this dough. You can either freeze the dough as a dough ball and wrap it in cling film and keep it in the freezer for up to 1 month. Allow to fully defrost in the fridge before using.
Can I freeze the dough as premade pizza bases?
Yes, you definitely can! If you wanted to do this pre-roll your pizza bases and place them on baking paper depending on how many your making layer them on top of each other. Ensure to cling wrap and keep in the freezer for up to 1 month. When ready to use them allow them to defrost in the fridge before using.
Can I make this dough without yeast?
Yes, you can make this dough without yeast if you do not have any on hand. If you are making this dough without yeast, make sure to use a NON-FLAT BEER. The yeast in the beer will help the dough to rise you could also add 1 tsp of baking soda. However, I will mention that beer dough with yeast is a better well rounder dough in terms of texture and flavour.
Do I need to use olive oil?
No, if you don’t have any olive oil you can skip the oil altogether or use vegetable oil but personally, I do not use vegetable oils so I would omit it.
On your next pizza night trade your dough for this beer pizza dough and trust me you will love it. Or not into pizza why not make these beer dough balls they are mint!
As always keep on cooking and grooving good looking.
Love Char x
Beer Pizza Dough With Yeast
Super duper easy beer pizza dough recipe with yeast that will transform your next pizza night. it's all about the dough with this beer dough.
- 3 ½ cups AP Flour
- 1 can beer (Any beer lighter in colour best )
- 2 tsp sugar
- 2 tsp olive oil
- 3 tsp yeats (or one sachet)
- 3 tsp salt.
Place the beer in a bowl with the sugar and the yeast let bloom for 10 minutes. It will start to bubble.
Combine your flour and salt in a separate bowl with the oil.
Add the beer to your flour and combine until the mixture becomes a shaggy dough.
Transfer the dough to a clean, dry, floured surface and knead the dough for 10 minutes until it becomes a smooth ball
Lightly oil the dough and transfer to a large bowl, cover with wrap ensuring it's airtight and allow the dough to rise in a warm spot for 1.5-2 hours or until doubled in size. Now would be the time to put the dough in the fridge if you are making it ahead of time.
When the dough is ready divide into two or four depending on if you would like deep or thin base pizza top with your favourite toppings and your good to go.
- Allow your beer to sit on the countertop so that the temperature rises to room temp first
- If you find that the dough is too wet, add flour 1 tbsp at a time.
- If the dough is too dry, add water 1 tbsp at a time.
- When kneading the dough, if your hands are getting super doughy rub some olive oil into your hands and, it will work wonders
- To test if the dough is ready, tap the dough with your finger and, it will bounce back at you once the dough has risen enough and the gluten developed.
- When rolling out the dough, if it’s bouncing back, put a damp tea towel over it and allow it to rest for 10 minutes then, roll again. It may just be that the gluten isn’t fully developed yet.
