One Hour Rosemary Beer Pizza Dough

 

One hour rosemary beer pizza dough

I’m a firm believer that the best pizza dough takes at least 24 hours.

I’m also a firm believer that most of us don’t usually have that type of forethought. At least it’s a rare occurrence for me.

I started making this pita bread dough when I wanted to make a day-of pizza, which morphed into this recipe for one hour pizza dough. Which these days gets cooked on the grill as often as in the oven. Grilled pizza is my new first love of outdoor cooking, especially when topped with grilled vegetables and carne asada. So far I haven’t found the restraint to stop eating long enough to photograph such a pizza creation, so no blog posts have been created for that tasty little guy.

But I did manage to get a few hasty pictures of this oven cooked pizza, just look at those glorious bubbles.Pretty damn good for one hour, grilled or oven cooked, it’s my new go-to for pizza nights.

One hour rosemary beer pizza dough3

One Hour Rosemary Beer Pizza Dough

Yield: 1 lbs pizza dough

Ingredients

  • 2 ½ cups bread flour
  • 1 envelope rapid rise yeast
  • ½ tsp garlic powder
  • 1 tsp fresh rosemary, minced
  • ¾ cup wheat beer or pale ale
  • 1/2 tsp kosher salt
  • ¼ cup olive oil

Instructions

  1. In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, garlic powder and rosemary.
  2. Mix until combined. In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
  3. Add the beer to the stand mixer and mix on medium speed. Once most of the flour has been moistened, slowly add the salt and oil while the mixer is still running.
  4. Turn speed to high and beat until dough is smooth and elastic, about 8 minutes. Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  5. Cook as desired.
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37 thoughts on “One Hour Rosemary Beer Pizza Dough

  1. I can’t waaaait to try this. My go-to pizza dough recipe takes only about 20 minutes and it’s so good, I’ve never strayed. I love the sound of adding rosemary and beer!

  2. I don’t have a dough hook for my mixer. Is there another way I can make this? It looks so delicious, I love rosemary!

    1. You can knead it by hand, but it’s a gigantic pain. Look into getting a hook for your mixer, even if you only use it a few times a year it’s totally worth it. You can usually find them on Amazon.

  3. Can this recipe be made in larger quantities and frozen? I know it only take about an hour to make but still just wondering if that would be a possibility.

  4. Thank you for this! It’s pizza night at our house and we were out of crusts in our freezer and I ran out of time to make our typical crust (toddler with a cold napped on me all afternoon). So this should be perfect!

    PS – I think you’re missing the salt in your list of ingredients. I added 1/2 teaspoon kosher salt – hope that’s about right. 🙂

  5. I’m so happy you made this! Last Friday I attempted a “fast” pizza dough recipe from another site and it was a total freaking disaster. We ordered out and I mentally banned that dough from my life. This one is next!!!

  6. I have never grilled a pizza. Do I need to? I feel like the dough would get dried out? I do LOVE to use the grill though!

    I love that you added beer and rosemary to this dough! The combo sound pretty awesome! Really though, I love any dough with a little beer in it!

    1. You totally need to. Just put it on the grill until the underside gets grill marks, about 5 minutes, flip it, top it, close the lid and let it cook for about 6-8 more minutes. It’s amazing.

  7. We have a local company that sells pre made doughs made with Shipyard beer. I’m really lazy on Pizza nights and pick that up for our pizza making. It’s my favorite dough… I’ve never been able to replicate it at home. Your dough looks perfect and I bet is even better so I have to give it a try!

  8. I was intrigued that this dough was ready in one hour. Made it for dinner and it was fantastic! We won’t be ordering pizza out anymore.

  9. I’m always looking for quick dough and bread recipes, and our rosemary bush is finally starting to come in – so this recipe came at a perfect time. 😉 Thanks!

  10. Hi there! Found this via Pinterest. This dough sounds delish! I’m super excited to try it! I do have one question though… Approximately how much quick yeast is in one packet? Mine is in a jar! Also, I don’t know much about making dough, so forgive me if this is a silly question, but would all-purpose flour work?

  11. I just discovered your blog through the BSP video that Smith Bites made and I’m so glad I did! Your name is great. And by the way, this pizza looks fantastic. I will definitely be making it this summer.

  12. OKAY, I’m using double chocolate stout, oregano and basil for my herbs in the dough (since I dislike rosemary) and the raw dough taste incredible. Will update you on how it bakes on pinterest.

  13. Does it need to be wheat or pale ale? I have a lot of beer in the frig no one drinks, but just the regular stuff. I would love to try this recipe.

  14. Yum! I made this tonight since I was looking for a quick beer pizza dough recipe, and it was delicious (as all of your recipes are)! I did my kneading by hand, and found the 1/4 cup to be a little too much, so I needed to add in some extra flour as i went along to absorb some of it. Some dried basil went a long way in adding extra color to the dough for me to. Thanks for sharing!

    1. Beer is what I use because of both the carbonation and the yeast. You can also try seltzer water but that will only give you carbonation. If you don’t want to use beer, a different recipe might be better suited to your needs.

  15. I have a question about grilling. I’m Australian so I’m not sure what you mean by grilling? I would think that grilling is placing the food on a tray under neath the grill section of the oven.
    But I’m not sure if Americans call BBQ’ing grilling?
    Thanks 🙂

    1. In America, BBQ is slow and low, usually several hours and sometimes even several days and take special equipment. Grilling uses a standard backyard grill, is quick and uses high heat.

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