Prepared and baked in under 30 minutes this Beer Pizza Dough is super easy and quick to make.
Similar to traditional yeast pizza, the beer gives the dough amazing flavor, but without the additional yeast, kneading or rising time.
Doesn't matter whether you use alcoholic or non alcoholic beer, it turns out fine with either one. It's a perfectly family friendly dinner, even if you use alcoholic beer - since the alcohol cooks off easily in the oven.
Make into a thick, chewy or thin crispy crust, top with your favorite ingredients and enjoy. .
Pro Tips for making this recipe
The Pizza dough once mixed is quite sticky
- Up to ½ cup of flour may be added if you are finding it difficult to press out the dough into the pan.
- Once the extra flour is added, avoid over handling the dough. The more you handle the dough, the stickier it becomes.
Don't roll out the dough
- It's best if you press out the dough using your hands instead of a rolling pin. Using a rolling pin knocks out the air in the dough producing a dense textured pizza crust.
Shape pizza dough as you prefer
- You can divide the dough to form smaller pizzas or pressed into a large pan for a sheet pan pizza
Make the crust thick or thin
- If you want to taste the toppings to their fullest, thin crust is the way to go.
- If you want to fill up mostly on bread, you’re going to prefer the flavor of thick-crust pizza.
- Adjust the time to bake according to the size and thickness of your pizza crust. I pressed out all the dough into a 15 x 10 Inch (38 X 25 cm) baking tray. This baked to a thick base sheet pan pizza within 25 minutes
the base is Baked with the toppings
- Bake the crust together with your favorite toppings. The crust does not have to be pre baked.
Bake immediately after topping
- Prepare your toppings before making the beer pizza dough. Once the dough has been pressed into the pan and topped, it should be baked immediately.
- The baking powder reacts with the beer and will produce a better textured crust if baked within 10 minutes after preparing.
- I've found that working quicker produces a light, fluffy, pizza crust (similar to an yeast dough). You want that chemical reaction to take place inside the oven as the crust bakes so that the air that is created gets sealed into the baking crust.
- If the prepared or pressed out dough is sitting on the counter too long, the air created inside will just escape. When baking, there will be less air, resulting in a dense crust.
Type of beer to use
Any beer, alcoholic or non alcoholic, warm or cold will work. Keep to a neutral flavored beer which will produce a flavor similar to traditional yeast based pizza crust. I used Heineken Zero Non Alcohol Beer
If you like this recipe, be sure to check out my other amazing dessert recipes
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Beer Pizza Dough (no yeast-no-knead-no rise)
- 3 cups all-purpose or cake flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 12 oz beer see note 1
Preheat oven and prepare the baking pan
- Position a rack in the middle of the oven. Preheat the oven to 400°F/200°C (180° fan)
- Spray with cooking spray or sprinkle polenta or semolina in your preferred baking sheet / pizza pan.
Make the dough
- Combine the flour, baking powder and salt in a large bowl.
- Pour in the beer and mix with a spatula to form a dough.You can add up to ½ cup (65g) extra flour if you feel that the dough is too sticky to handle. Once the extra flour is added, avoid over handling the dough. The more you handle the dough, the stickier it becomes.
Press out the dough (see note 2)
- Turn the dough out onto the prepared pans. (You can divide the dough to form smaller pizzas or press into a large pan for a sheet pan pizza)
- Dust your hands with flour and press out the dough (thick or thin) into an even layer, all the way to the edges of the pan.(see note 3)
Add toppings and bake
- Spread the sauce and your favorite toppings onto the pressed out dough.
- Bake for 20 - 25 minutes until the bottom is lightly browned and the toppings are done.(see note 4)
- Remove from the oven, but leave the pizza in the pan for 5-10 minutes before cutting and serving.
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