Beer Pizza Dough

Before we continue with my Beer Pizza Dough post, you have to forgive me for the overly moody dough photos. I was trying franticly to get them taken before I lost all of the light (damn daylight saving).

But it could be worse, see:

 That pizza dough looks like it should be listening to Radiohead and popping Xanax like Pez.

 

Anyway, that’s what happens when you try to cram way too much into one day, things tend to get away from you.

Back to the pizza dough.

I’ve been making pizza dough for years, and have yet to publicly put my name on a pizza dough recipe. This one is the best so far. I love crust, it’s the best part. If you make your way to my great little city, the best crusts can be found at Folliero’s, Mozza, Casa Bianca, and Milo & Olive. I have also learned that if you come early in the day, when there is no rush, most pizza places will sell you some of their dough. Which is great to have on hand.

I also learned a few things in my quest to make kick ass pizza at home:

The secrets of freezing pizza dough from The Kitchn

How esential it is to own and opperate a pizza stone and a pizza peel (completely worth the money)

Milk, beer and oil give dough a depth and complexity that water doesn’t touch.

Bread flour is essential to getting a chewy crust.

Use good ingredients, grate your own cheese, add uncooked toppings (prosciutto, arugula, fresh tomatoes, herbs) after the pizza comes out of the oven to create depth and balance.

Beer Pizza Dough

Ingredients

  • 3 cups bread flour
  • 1/4 tsp salt
  • 2 tsp sugar
  • 1 cup wheat beer
  • 1 packet dry active yeast
  • 3 tbs whole milk
  • 1 tbs olive oil, plus 2 tbs, divided
  • Yield: One large pizza crust, or two small pizza crusts

Directions

  • In the bowl of a stand mixer fitted with a dough hook, add the bread flour, salt and sugar, stir until well combined. In a microwave safe bowl, add the beer. Heat until 110 degrees. Add the yeast and wait 5 minutes or until the yeast foams.
  • Add the beer to the flour and stir until incorporated. Add the milk and 1tbs oil, stir with the dough hook until it forms a sticky ball.
  • On a lightly floured surface, knead until smooth and no longer sticky.
  • Coat a large bowl with the remaining oil. Add the dough, cover and refrigerate for 12 hours or until doubles in size.
  • Punch down the dough and reform into a tight ball. Cover and refrigerate for another 8 to 12 hours and up to 3 days.
  • To bake, place a pizza stone in the oven and preheat to 425 for at least a half an hour prior to baking pizza.
  • Roll out the pizza dough to about the size of your pizza stone. Sprinkle a pizza peel with corn meal. Transfer the dough to the pizza peel. Top with your desired toppings, lots of them.
  • Open the oven and carefully transfer the pizza to the pizza stone. Bake for 8-12 minutes or until golden brown.
http://thebeeroness.com/2012/11/29/beer-pizza-dough/

 

 

49 thoughts on “Beer Pizza Dough

  1. I make my own dough all the time. It’s so much better than store bought. GREAT idea with the beer!! :)

  2. I’ve tried using beer in my pizza crust before and loved it, but this recipe is slightly different than mine, so I’ll have to try it in. Milk in the crust? Sounds interesting! I totally agree about the stone and peel. My stone shattered after the last time I used it (actually, it cracked in half ages ago and I continued to use it with the bits pushed together, but now its well and truly bit the dust), so as soon as I pick up a new one I’ll be trying this out! Thanks for the recipe!

  3. Ugh…running out of light is the worst! I can’t tell you how many times that has happened to me since daylight savings has come upon us. I’ve never really been great at time management! I love making my own pizza dough, but I’ve never used beer! I’m definitely doing it next time it’s pizza night!

  4. You’re such a crack up – your photos look great! we are our own worst critics, but I truly think your dough looks very nice and not moody at all….although I do enjoy picturing it listening to radiohead 😉 I’ve never tried a beer bread or beer pizza crust and love the idea of it. Next time we do pizza, beer dough it is!

  5. Made your dough on Sunday and pizza tonight – it was outstanding! I’ve been using either America’s test kitchen or Jim Lahey’s no-knead bread book for dough recipes, but this one might have them beat. I topped the pizza with sautéed mushrooms + sage and fontina cheese, and the dough stood up great, with the perfect balance of crispiness and chewiness!

  6. I’ve been a fan of your blog for awhile, and the minute I saw this recipe I knew I had to try it. And let me tell you, I am SO glad I did! It was absolutely delicious. Never have I made pizza dough that came together so perfectly in the KitchenAid with minimal effort. I made minor changes – used whole wheat flour and a lager instead of wheat beer (what I had on hand), but this is by far the best dough I have ever made. I also bake mine a little hotter – heat the pizza stone to 475 and bake for 9 minutes. Perfect!

    This actually made enough for two thin crust pies. My hubby and I used half to make a garlic, broccoli, and ricotta pie – even with the oil directly on the crust, this stayed thin and super crispy. The other half of the dough is in the freezer!

    Thanks for your great recipes and keep them coming! :-)

  7. I have used homemade veggie broth for my pizza crust many times, but never considered trying beer! Something I will certainly do next time (already on my meal plan for the week). I normally load my crust with various spices, and use half whole wheat flour. Any suggestions on what spices would work best with this/what to avoid? My normal tends to be some onion powder, garlic powder, oregano, basil, and salt. The spices work remarkably well with our new favorite of using muenster for the cheese (I only do 8oz cheese for a batch of dough, a good homemade pizza has no need to be loaded).

  8. Friday nights are pizza nights at our house. If I am too exhausted from our week we have frozen which I don’t really like doing but sometimes ya gotta do what ya gotta do. Most of the time I make our pizza from scratch though. I have my tried and true recipes that I use but like to try new ones so I would say I have tried a lot of pizza crust recipes because I’ve been making pizza for many years. I found your recipe this week and pinned it on pinterst with the intent of making it for tonight. Last evening I almost didn’t make it because of being tired. So glad I did. Hands down this is the best pizza crust I’ve ever made. My family voted it to be the best too. I did use some freshly ground white wheat and spelt flours along with the bread flour. The other recipe I make the most I do the day before too because I soak the flour. So excited about this recipe! Thank you!

  9. Okay, so it will be more like a 8 hour dough, but I am giving this a shot. Used Leavenworth Biers Whistling Pig hef. General beer question: Does alcohol level matter? My fave new (to me) beer is called Irish Death and its at least 7%- its sooooo yummy…Would that matter in a recipe? Irish Death is by Iron Horse in Ellensburg. Psh…Ell-ay-schmell-ay- you should totally come back to the PNW 😉

    1. There are two rises that each take 8 to 12 hours, so it’s 16 to 24 hours total.

      I don’t think that ABV should be an issue, sounds fine to me :)

      I’m actually trying to move to Seattle but its a slow process!

  10. I really want to try this!
    Umm…. for those of us living abroad, what exactly is the weight content of “1 packet dry active yeast”?

  11. I’ve made several pizza dough recipes. This is far the BEST recipe ever! I found that the local Sprecher Brewery, brews pizza beer for a Chicago pizzeria. I was able to buy some of beer and use that in the dough. Gives it an incredible flavor, that I didn’t find with other beers.

    I’m done trying other recipes. Thank you!!

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