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Quick Beer-Crust Pizza

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Quick Beer-Crust Pizza    Recipe

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

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directions on our blog

At a glance

Prep
Bake
Total
Yield
2 crusts
Nutrition information

Ingredients

Choose your measure:

Instructions

  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.
  9. 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.