Quick Beer-Crust Pizza

star rating (56) rate this recipe »
dairy free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 2 crusts

Recipe photo

Beer adds just a hint of fragrance and flavor to this quick pizza dough.

Quick Beer-Crust Pizza

star rating (56) rate this recipe »
dairy free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 2 crusts
Published: 01/01/2010


Tips from our bakers

  • We like to top our pizzas with cheese, but prefer it to be gently melted, rather than browned/hard. To that end, we add any meat, veggies, etc. after 5 minutes of baking time; half the cheese after 15 minutes (total) baking time; bake for 3 minutes; add the remainder of the cheese, then bake for an additional 2 minutes, until the second addition of cheese is barely melted.


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1) Mix and knead together all of the dough ingredients — by hand, mixer or bread machine — until you've made a smooth, soft dough.

2) Cover the dough, and allow it to rise for 30 minutes, or for up to 2 hours.

3) Preheat the oven to 450°F with the pizza stone (if you're using one) on a lower rack.

4) Divide the dough in half. Shape each half into a 10" to 12" round.

5) Place the rounds on parchment paper, if you're going to use a pizza stone. Or place the dough on a lightly greased or parchment-lined baking sheet. For thin to medium crust, bake the pizzas immediately. For thicker crust, let them rise for 30 to 60 minutes.

6) Transfer the pizzas, parchment and all, to the baking stone. Or place the pans in the oven.

7) Bake for 5 minutes. Remove from the oven, top as desired, and bake for an additional 15 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.

8) Remove from the oven, and serve hot.

Yield: 2 pizzas.

Nutrition information

Serving Size: 58g Servings Per Batch: 16 Amount Per Serving: Calories: 144 Calories from Fat: 18 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Sodium: 247mg Total Carbohydrate: 26g Dietary Fiber: 1g Sugars: 0g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 04/26/2015
  • Eric from Msytic, Ct
  • Make sure beer is warm. Many made this dough, follow the recipe, proof, bake and just pulled from oven and eat. This is one hell of a pizza dough to put one's recipe box, Wow, Wow, Wow.
  • star rating 10/29/2014
  • pmsakamoto from KAF Community
  • After using all the special ingredients like semolina, beer, and pizza flavoring, I was expecting this crust to be parlour perfect, but I was disappointed and will rate this recipe average at best. However, I can understand why people like this dough in that it is easy to make and easy to work with.
  • star rating 11/04/2013
  • Heidi from Vicksburg, Michigan
  • This is a great go-to Friday night pizza crust. I used hard cider instead of beer as that is what I had. It was good, I made it after I got home from work. I just used KA AP flour and KA bread, I didn't use others. I think that the baking time before toppings should be watched closely. I didn't make the second pizza and just threw it in a bread pan and baked for 25 minutes at 375. It turned out very yummy. I had left it in the bowl overnight covered. I will definitely keep this in the pizza crust rotation.
  • star rating 03/08/2013
  • Scott from Green Bay, Wi.
  • This is my all time favorite crust. Only thing I add to dough is about 5 cloves of minced garlic finely chopped. I place pizza directly on a pizza stone. I also use a very dark strong beer. Hats off to K.A. another excellent recipe.
  • star rating 02/23/2013
  • mrsohearn from KAF Community
  • Wonderful pizza crust. It is sticky. We let the dough sit for 30 minutes. Oiled my hands and pizza pan and just patted it in. We let the crust sit for 15 minutes. Baked it for 5 minutes, took it out of the oven and topped it with 1/3 cup sauce, 8 ounces of mozzarella cheese and 1 pound cooked hot Italian sausage and then baked for another 15 minutes. It smelled fantastic baking! This was a winner and I think we have found our pizza crust :)
  • star rating 12/23/2012
  • LDB from Warren
  • Easy & delicious. I have made several pizza dough recipes and this may be my new favorite. I thought it tasted even better when proofed in fridge & used the next day (just pull out the dough balls an hour or two before).
  • star rating 11/18/2012
  • Cookie queen from NH
  • Fast, easy and delish! My family loves this dough!!
  • star rating 11/05/2012
  • susan0204 from KAF Community
  • This has to be the best pizza crust I have ever made. I followed the recipe just like it said and the crust was nice and crunchy. And the taste was so good.
  • star rating 09/05/2012
  • Nigel from Bella Coola
  • Delicious, didn't have dough flavor and didn't need it.My pizzas turned out crispy on the outside and soft on the inside with great flavor.
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