FREE DELIVERY ABOVE $60

Popular

Flour-less Fudge Brownies

Flourless Chocolate Cake

Almond Flour Brownies

Almond Flour Shortcakes
Account
Cart
Recipes > Quick Beer Crust Pizza

Quick Beer-Crust Pizza

Recipes > Quick Beer Crust Pizza

Quick Beer-Crust Pizza

Recipe by RedmanShop

Share

Submit your review
1
2
3
4
5
Submit
     
Cancel

Create your own review

RedManShop
Average rating:  
 0 reviews

Beer adds just a hint of fragrance and flavor to this quick pizza dough.

Save Entire Page as PDF

Prep

20 mins

Bake

18 to 48 mins

Total

1 hr 8 mins

Yield

2 crusts

Ingredients

Shop This Recipe
  • Unbleached All-Purpose Flour — 2 1/2 cups (300g)
  • Semolina Flour — 1 1/2 cups (245g)
  • Pizza Dough Flavor (Optional) — 1 tablespoon
  • Instant Yeast — 2 teaspoons
  • Baking Powder — 1 teaspoon
  • Table Salt — 1 1/2 teaspoons (9g)
  • Olive Oil — 2 tablespoons (25g)
  • Beer (Room Temperature) — 1 1/2 cups (340g)

Featured Products

ALL PURPOSE FLOUR 1KG (#104681)

ALL PURPOSE FLOUR 1KG (#104681)

$5.25

SEMOLINA FLOUR 25KG (#103446)

SEMOLINA FLOUR 25KG (#103446)

$77.00

ARTISAN PIZZA DOUGH 2X220G (#106563)

ARTISAN PIZZA DOUGH 2X220G (#106563)

$7.60

INSTANT DRY YEAST 11G (#12294)

INSTANT DRY YEAST 11G (#12294)

$2.25

Instructions

Bake Mode

Prevent your screen from going dark as you follow along.

  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead together all of the dough ingredients — by hand, mixer or bread machine — until you’ve made a smooth, soft dough.
  2. Cover the dough, and allow it to rise for 30 minutes, or for up to 2 hours.
  3. Preheat the oven to 450°F with the pizza stone (if you’re using one) on a lower rack.
  4. Divide the dough in half. Shape each half into a 10″ to 12″ round.
  5. 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. For thin to medium crust, bake the pizzas immediately. For thicker crust, let them rise for 30 to 60 minutes.
  6. Transfer the pizzas, parchment and all, to the baking stone. Or place the pans in the oven.
  7. Bake for 5 minutes. Remove from the oven, top as desired, and bake for an additional 15 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.
  8. Remove from the oven, and serve hot.

Tips

  • We like to top our pizzas with cheese, but prefer it to be gently melted, rather than browned/hard. To that end, we add any meat, veggies, etc. after 5 minutes of baking time; half the cheese after 15 minutes (total) baking time; bake for 3 minutes; add the remainder of the cheese, then bake for an additional 2 minutes, until the second addition of cheese is barely melted.

Education

Baking School

Bake of the Week

Pennoni Millerighi with Pepper Cream

Get The Recipe

Recommended Recipes

Assorted Nut Torte

Ghost Marshmallow Brownies

Gingerbread Man

Honey Marble Bundt Cake

Golden Smoothie
Submit your review
1
2
3
4
5
Submit
     
Cancel

Create your own review

RedManShop
Average rating:  
 0 reviews

Shop This Recipe

INSTANT DRY YEAST 11G (#12294)

2.25

FINE SALT (#12581)

25.95

BAKING POWDER 100G (#62712)

2.25

SEMOLINA FLOUR 25KG (#103446)

77.00

ALL PURPOSE FLOUR 1KG (#104681)

5.25

ARTISAN PIZZA DOUGH 2X220G (#106563)

7.60

ALCOHOL FREE BEER 500ML (#107325)

4.85

OIL SPRAY AVOCADO OLIVE 200ML (#108481)

9.70

Subscribe to our Newsletter Now

Get the latest recipes, products and classes available on RedManShop.