How to Make Pizza Dough with Beer
Recipe type: Main
Cuisine: Pizza, Italian
  • 1½ cups of room temperature beer (I used Abita's Jockamo IPA)
  • ¼ cup of extra virgin olive oil
  • 4 cups of all-purpose flour
  • 2 teaspoons of salt
  • 2 teaspoons of honey
  • 3 teaspoons of active dry yeast (rapid rise yeast works just as well)
  1. Prepare the dough any way you can. If you have a mixer with a dough hook, use it. If you have a bread machine, use it (following the manufacturer’s directions for the “Dough” setting.) Or you can make it by hand. I made my doughs by hand for years. I love the feel. I love the process. I just love being that close to the food. But nowadays time is often in short supply, so more often than not, I use my stand mixer. If you have a bread machine, set it on the “Dough” setting. 90 minutes later, you will be ready to rock in the kitchen.
  2. Essentially, you want the dough to sit, covered, in a warm environment for a couple of hours... until it doubles in size. Divide the dough, roll it out, top it and bake it.
  3. [If you want to know the process I use to make pizzas on a baking stone, then check out this article: Creative Homemade Pizza Recipes. If you want to know the process I use to make pizzas on a Baking Steel, then read this article: Create the Crust You Crave: The Baking Steel Is The Answer for Home Pizza Baking.]
Will yield 4 large thin-crust pizzas or 3 large regular-crust pizzas.
Recipe by The Catholic Foodie at