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Nutrition Facts
Serving Size 1 pizzas 452g Recipe makes 2 pizzas)
Calories 1118
Calories from Fat 145		(12%)
Amount Per Serving		%DV
	Total Fat 16.1g	24%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 10.2g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1940mg		80%
Potassium 396mg		11%
Total Carbohydrate 199.2g		66%
	Dietary Fiber 7.6g	30%
	Sugars 0.7g
Protein 28.2g		56%
how is this calculated?

Quick Beer Pizza Dough

Recipe #387067 | 2½ hours | 2 hours prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Grandpa & Grandma Williams
Aug 25, 2009

The beer adds just a hint of fragrence and flavor in this quick pizza dough. We found this great recipe in the King Arthur Catalog. Another great one from King Arthur Flour. We modified it a bit to match the things we have in our pantry. Please note that the prep time includes the rising time for the dough.

2 pizzas (change servings and units)

Ingredients

4 cups flour
2 teaspoons instant yeast
1 teaspoon baking powder
1 1/2 teaspoons salt
2 tablespoons olive oil
1 1/2 cups room-temperature beer

Directions

1
Mix and knead together all the ingredients - by hand, mixer or bread machine - until you've made a smooth, soft dough. Cover the dough, and allow it to rise for 30 minutes or up to 2 hours.
2
Preheat the oven to 500F with a pizza stone (if you are using one) on a lower rack.
3
Divide the dough in half. Shape each half into a 10" to 12" round.
4
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.
5
Transfer the pizzas, parchment and all to the baking stone. Or place the pans in the oven. Bake for 3 to 4 minutes. Remove from the oven, top as desired, and bake for an additional 15 to 20 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.
6
Remove from the oven, and serve hot.

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Featured Reviews for This Recipe

From: Shelby Jo

On Sep 29, 2009

Awesome pizza dough. I could barely taste the beer, but that's ok as I'm not a huge beer drinker. My husband was starving so he wanted a hefty pizza — we used the whole recipe to make 1 pizza crust. It was really thick so then we could pile to toppings on and the crust still was strong enough to support it all. We baked it the same as the recipe called for and it was perfect. We topped it off with some hot ground pork sausage, diced green bell pepper, red onion, cheddar cheese, colby-cheddar blend, mushrooms, and also cut up some jalapeno cheddar brat/sausage things. This baby was HUGE — haha we weighed it when it came out of the oven and it was 4 pounds 9 oz! My husband pronounced it the best homemade pizza he's ever eaten and the crust was perfect. Thanks so much for posting! Made for Pick A Chef Fall 2009.

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From: CoffeeB

On Aug 25, 2009

A great pizza-dough recipe. Used the ingredients you have listed and also incorporated 1 t. of italian seasoning. I cut this recipe back just a bit as I wanted it to fit a 10x15 inch stone cookie sheet. I don't know what the beer does exactly as far as taste goes, but it sure was yummy. Topped it all with DH's favorites, ie: olives, pepperoni's, ham, and italian sausage. Some mozzarella and freshly grated parm rounded out this filling supper. Made for TYM Tag Game~ p.s...I failed to mention that I made this in my bread machine.

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