Beer Pizza Dough (no yeast-no-knead-no rise)
Prepared and baked in under 30 minutes this Beer Pizza Dough is super easy and quick to make.
Servings 12 slices
Equipment
- 12 oz Beer
- Baking sheet
Ingredients
- 3 cups all-purpose or cake flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 12 oz beer see note 1
Instructions
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.
Video
Notes
1. 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
2. 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.
3. 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.
4. 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
*Nutritional information is calculated only for the dough*
Nutrition
Serving: 1slice | Calories: 126kcal | Carbohydrates: 25g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 302mg | Potassium: 41mg | Fiber: 1g | Sugar: 0.1g | Calcium: 65mg | Iron: 2mg
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