If you're looking for the best beer pizza dough, look no further. It's just as delicious as traditional pizza dough recipes, yet made with just 3 ingredients (no yeast required!)
📋 About the Recipe
- No yeast! If you're fresh out of active dry yeast, no problem! This pizza dough rises with the help of baking powder and wheat beer.
- Perfect for homemade pizza night. Use this easy pizza dough to make my Mushroom, Sausage, and Arugula Pizza, Mediterranean Pizza, or even Air Fryer Pizza Rolls garnished with fresh basil. You can even use my Instant Pot Tomato Sauce as a pizza sauce.
- Easy to double. If you're making multiple pizzas, feel free to double the recipe. Once the dough has risen in a warm place, divide dough into two or more individual dough balls and roll out as usual.
A few notes about the ingredients:
- Bread flour - This specific flour is higher in protein and gluten than traditional all-purpose flour and makes the best, chewy crust.
- Baking powder - Helps leaven the dough and make it light and fluffy.
- Beer - Go for an amber ale, pale ale, hoppy IPA or lager. An amber ale is my favorite type of beer for this homemade pizza dough - it adds a touch of sweetness without any added sugar!
⁉️ Substitutions and Alterations
- Bread flour substitutions - Bread flour is the best choice, but it can be substituted with equal parts of all-purpose flour.
- Mix dry ingredients. Add flour, salt, and baking powder to the mixing bowl of your stand mixer. Whisk to combine.
- Add beer. Pour in your beer of choice and mix the dough using the dough hook attachment until the dough is no longer sticking to the sides of the bowl.
- Knead for 5 minutes. After the dough begins to pull away from the sides of the bowl, continue to knead the dough for an additional 5 minutes.
- Rest the dough for 1 hour. Remove the dough from the stand mixer and add in 1 tablespoon of oil. Place the dough back in the bowl and rotate to coat the dough on all sides. Cover and let rest in a warm spot for 1 hour.
- Preheat the oven. Once the dough has rested, preheat the oven to 500 degrees F.
- Roll the dough. On a clean, lightly floured surface, roll the dough out using a rolling pin until about ¼ to ½ inch thick. Lightly flour the rolling pin or pizza dough as needed to prevent sticking.
- Transfer to pizza pan. Carefully transfer the pizza dough on a pizza pan that's been dusted with cornmeal. Brush the top of the dough with additional olive oil and poke the middle of the crust with a fork in a few different places.
- Par-bake. Par-bake the crust for 3 to 5 minutes. This will prevent it from becoming soggy!
- Add your favorite toppings. Layer on your favorite pizza toppings then bake again for an additional 10 to 15 minutes, or until the crust is golden brown and the cheese has melted.
❄️ How to Store
To store: Raw pizza dough can be stored in the refrigerator for up to 4 days. Store tightly wrapped in plastic wrap or store in an airtight container.
To freeze: This pizza dough recipe can also be frozen. Follow the recipe through step 3, then wrap the dough tightly in plastic wrap. Once wrapped, place the beer dough in a zip top bag and freeze for up to 1 month.
The dough can also be frozen after par-baking.
🔍 Recipe FAQs
If your pizza dough didn't rise, it is possible that either the baking powder you used was not fresh or your house was too cold to allow for a sufficient rising process.
If your house is cold or drafty, allow the dough to rise in the oven with the oven light on. This will create enough warmth to properly rise the dough.
Alternatively, place the dough in the Instant Pot and set the pot to the "yogurt" setting. Lightly cover with a clean towel and rise for 1 hour, or until doubled in size.
A little corn meal adds texture and flavor to the crust. Most restaurants add cornmeal to the bottom of their pizza crusts to keep it from becoming soggy!
Yes, pizza dough can be over-kneaded. Doing so will yield a denser, less fluffy crust. I love making pizza crust using my stand mixer because it kneads the dough consistently every time.
Pizza stones can be helpful in making a crispy, evenly cooked crust but they are not required. If you have one, feel free to use it, but otherwise a quality cookie sheet is enough! You can even bake your pizza crust in a large cast iron skillet.
💭 One More Tip
If you’re not a beer drinker, many grocery stores sell individual cans. However, if you can only find a 6-pack, check out these other beer-infused recipes to use up the rest: Beer Braised Chicken, Beer and Berry Cobbler Bars, or Dutch Oven Chili.
🍴 Related Recipes
Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!
The Best Beer Pizza Dough Recipe (3 Ingredients!)
- 3 cups bread flour
- 1 teaspoon kosher salt
- ¾ teaspoon baking powder
- 1 (12 ounce) cold beer
- oil for greasing the bowl
- cornmeal optional
- Add flour, salt, and baking powder to the bowl of your stand mixer. Whisk to combine.
- Pour in beer. Use the dough attachment to mix until the dough clears the sides of the bowl.
- Continue to knead dough in the stand mixer for an additional 5 minutes.
- Remove dough from the bowl. Add 1 tablespoon oil and rotate the dough in the oil to coat all sides. Cover and let rest for 1 hour.
- Preheat oven to 500 degrees F.
- On a clean, lightly floured surface, roll the dough out using a rolling pin until about ¼ to ½ inch thick. Lightly flour the rolling pin or pizza dough as needed to prevent sticking.
- Place pizza dough on a pizza pan dusted with cornmeal and brush the top of the dough with additional olive oil. Poke the middle of the crust with a fork in a few different places.
- Par-bake crust for 3 to 5 minutes.
- Add your favorite toppings and finish baking for another 10 to 15 minutes.
- If you don't want to use a stand mixer for this recipe, you can still knead this dough by hand. Just flour your counter well and knead until the dough is no longer sticky.
- If you’re not a beer drinker, many grocery stores sell individual cans. However, if you can only find a 6-pack, check out my dutch oven chili too.
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