Total Time
2hrs 20mins
Prep 2 hrs
Cook 20 mins

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.

Ingredients Nutrition

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.
Most Helpful

5 5

I had some leftover Guinness and used it in this crust recipe. I thought it might be strong tasting, but not at all. Really nice texture and very delicious! I used this recipe with Mediterranean Greek Pizza #433638.

5 5

Great dough. Made this lat night and came out great. It's a thicker dough but still came out crispy. Can't wait to experiment with different beers and toppings!

5 5

This dough was so delicious and ridiculously easy! It will be my go-to pizza dough recipe. We made BBQ chicken pizza with it and it complemented the dough so nicely.