Pizza Dough Made with Beer
This pizza dough substitutes the water for beer. It is very easy to make and is perfect for beginners or anyone looking for a quick dough with a hint of something different in the flavor.
Equipment
- 1 Stand Mixer (Optional)
Ingredients
- 1 teaspoon active dry yeast (about half of one package)
- 1 cup beer (half a can). Warm is better. Flat beer will work provided you use the baking powder.
- 2 ½ cups bread flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Preheat oven to 450 degrees.
- Ideally your beer is at room temperature. Colder beer will make it take much longer to activate the yeast. You can warm it up first but do not heat it past 100 degrees.
- In the bowl of your stand mixer (or a medium bowl), dissolve yeast in your beer.
- Let stand until creamy, about 10 minutes.
- In another bowl, whisk together the flour, baking powder, and salt. You do not want the salt to touch the yeast directly, as it will kill it.
- After waiting the 10 minutes, add about 1/2 cup of the flour/powder/salt mixture into your beer and yeast and mix it in.Add 1 tablespoon of olive oil.Continue adding the flour mixture about ½ cup at a time, incorporating it. Alternate adding the flour and olive oil, beginning and ending with flour.Reserve 1 teaspoon of olive oil to oil your pan and your hands.
- After all the ingredients are incorporated, let it rest for five minutes.
- Lightly oil your pizza pan to help avoid sticking.
- After the dough has rested, lightly oil your hands and press the dough into a circular shape onto a pizza pan.
- Top with your favorite toppings.
- Bake for 7 minutes.
- Rotate the pizza in the oven and cook for another 7 minutes.
- Turn off the oven and finish for another 5 minutes.
- Remove from the oven and place on a cutting board.
- Allow the pizza to rest for 5 minutes.
- Cut and serve immediately.
Notes
(Note that the nutrition facts relate to one dough ball only to serve 4 people - no toppings).
Although it is commonly known that cooking evaporates out alcohol. However, the rate of cooking off the alcohol is not all that fast - even though it cooks off faster with more surface area (like pizza) and higher temperatures. A pizza generally cooks in 15 to 20 minutes, and that's probably only going to cook off about 60% of the alcohol content according to the USDA.
Long story short - if you don't want any alcohol content in your final pizza, use a non-alcoholic variety.
Nutrition
Calories: 373kcalCarbohydrates: 60gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 904mgPotassium: 102mgFiber: 2gSugar: 0.2gVitamin A: 2IUVitamin C: 0.003mgCalcium: 191mgIron: 1mg
Tried this recipe?Let us know how it was!