Beer Pizza Dough

Name: Beer Pizza Dough
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 3 servings
Ingredients: 300ml good quality beer (a good pale ale, or similar); 7g dry yeast; 500g plain flour; 3tbs olive oil; 1tsp mixed herb; salt and pepper

Laura Keys

Prep 10 mins10m

Cook 12 mins12m

Makes 3

Friday night is Pizza Night in our house. In the past, it was sometimes homemade pizza, sometimes store-bought, but I don't think we've visited a pizza shop since I discovered Chris Badenoch's Beer Pizza Dough recipe.

The beer replaces water in the dough, and gives it a lovely flavour. Over time, I've adapted the recipe to my own taste, by adding herbs and chilli/garlic oil, and changing the cooking method to suit my oven. It's a pizza dough with a difference and has received rave reviews from anyone who's tried it.

↬ Adapted from Beer Pizza Dough | Cooking with Beer

Ingredients

300 ml good quality beer (a good pale ale, or similar)
7 g dry yeast
500 g plain flour
3 tbs olive oil
1 tsp mixed herb
salt and pepper

Instructions

Keep screen awake

1
Put your bottle of beer in a jug/sink of hot tap water for a few minutes (WITH THE TOP ON!) to warm it up in order to activate the yeast.
2
In a mixing bowl, mix the beer and the yeast and stir until well combined.
3
Combine the flour, mixed herbs, salt and pepper in a larger bowl. Add beer mixture and then the olive oil immediately. Knead with hands until smooth and elastic. NOTE: You can also use a food processor with a dough hook, but I prefer to do it by hand.
4
Form into a ball, cover with Glad wrap and leave somewhere warm to proof for at least an hour. At this point, pre-heat your oven to its maximum.
5
When the dough has doubled in size, divide into 3. Roll into balls, then on a floured surface roll out to the desired size.
6
Place the pizza bases on lightly greased trays. Roll the edge in all the way around to form a crust. Then top with toppings of your choice.
7
Cook in a blisteringly hot oven until crisp and golden. It should take around . NOTE: I find the bases don't crisp up enough in a fan-forced oven, so I cook the bases on their own for , before topping and returning to the oven for about .

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