Sunday, July 3, 2011

Beer Batter Pizza Dough

I found this recipe for Beer Batter Pizza Dough online.  It is the best pizza dough recipe I have ever used.  It is just plain Yummy!  This has become the only pizza dough recipe I use.  One recipe yelds us two large pizza and four personal size pizzas for the Little Beanes to share.  We usually eat one of the large pizzas and String Beane and Butter Beane share one of the personal size pizzas. The rest gets put in the freezer for another day!  I  roll out the dough, bake the dough for 10-12 minutes at 425 degrees.  I add sauce and toppings and then wrap in saran wrap and tin foil and freeze.  The personal pizzas are mostly for String Beane.  I make his with sauce, pepperoni or sausage and sprinkle on some Vegan Parmesan Cheese.  Then I wrap his in tin foil and slide it in a gallon size freezer bag.  To eat, just take out of the freezer and put in a 425 degree oven for 15-20 minutes or until the cheese is melted and bubbly and toppings are cooked through.

Beer Batter Pizza Dough

  • 2 cups warm water
  • 2 tablespoons honey
  • 2 tablespoons active dry yeast
  • 7-8 cups flour
  • 2 teaspoons salt
  • 4 tablespoons olive oil
  • 12 oz can/bottle of beer – room temperature is best
Mix the yeast, water and honey in a small bowl. Let rest until it becomes foamy.
In a large bowl, combine 4 cups of flour and the salt. Add the yeast mixture, stir to combine. Slowly add the beer and olive oil. Add 1/2 cup of flour at a time, stirring until the dough isn’t sticky (an additional 3 cups).
Turn the dough out onto a floured tabletop and knead for a few minutes until smooth and elastic. Add flour as needed to keep it from sticking – you may not need the entire 8 cups. Once the dough is soft, smooth and elastic, place it in a greed bowl and let rise for 45-60 minutes, or until doubled in size.
Divide the dough in half (this is a LOT of dough). Put half in a freezer bag, and freeze for a different week. The remaining dough can be divided into 2 large pizzas or 3 medium pizzas.
Preheat the oven to 425º. If using a pizza stone, heat it while the oven is heating up. Roll dough out to desired size. Bake on pizza stone for 5-7 minutes. Take out, add desired toppings, then back for an additional 10 minutes. Or until the cheese is melted and bubbly.


  1. I've been wanting to make a homemade pizza but I didn't want to use one of the store bought kits to make the dough. Thanks for sharing this, can't wait to try it!

  2. Making it now! I decided to make pizza tonight and the "jiffy" was getting a little old for dough. So thank you! We will see how it turns out!

  3. Hi, I just stumbled on your blog trying to find this recipe, and will be happy to try it. Question though, why do you have to bake it first, then take out, add stuff, and put back into the oven?

    1. I think it is supposed to help the crust be crispy and not soggy. When I first started making pizza YEARS ago the recipe I used said to bake first. Been doing it ever since.