Beer Dough Pizza
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
This Beer Dough Pizza is proof that a few quality ingredients and one brilliant shortcut can take homemade pizza night to a whole new level. Using a bottle of your favorite lager in place of water gives the dough more depth of flavor – it may remind you of sourdough, but without the fuss of using a starter! Don’t worry, the finished dough doesn’t taste like beer. Instead, the carbonation and natural yeast in the beer enhance the dough’s own yeasty flavor, resulting in a crust that’s soft on the inside with just the right amount of chew.
This dough comes together quickly, requiring just 30 minutes of rise time. Try it topped with a few easy high quality shortcuts from Heinen’s, including Heinen’s pizza sauce and sliced pepperoni (both located in the Deli Department) and Heinen’s shredded whole milk mozzarella cheese. Topping ideas are included below, but the possibilities are endless!
Why You’ll Love This Recipe:
- No special skills required. Whether you’re mixing by hand or using a stand mixer, this dough is forgiving, flexible, and fun to make.
- A fun shortcut with serious depth. One bottle of lager unlocks a rich, sourdough-like flavor you can’t get from water alone. The result is soft, chewy, and sturdy enough for your favorite toppings.
- It’s weeknight-friendly. Just 20 minutes of prep and a short rise time make homemade pizza totally doable any night of the week.
Beer Dough Pizza
Servings: 2 - 12-inch pizza rounds
Ingredients
Beer Pizza Dough
- 4 cups (480g) all-purpose flour
- 2 tsp. instant yeast
- 1 ½ tsp. Heinen’s garlic powder
- ½ tsp. Heinen’s onion powder
- 1 ½ tsp. table salt
- 1 tsp. baking powder
- 12 oz. bottle of beer (lagers work best, such as Corona or Budweiser), at room temperature
- 2 Tbsp. Heinen’s extra virgin olive oil
Sausage Pepperoni Pizza
- 1 prepared Beer Pizza Dough
- Heinen’s pizza sauce
- Heinen’s shredded whole milk mozzarella cheese
- Heinen’s sliced pepperoni
- Heinen’s mild Italian sausage, cooked and crumbled
Supreme Pizza
- 1 prepared Beer Pizza Dough
- Heinen’s pizza sauce
- Heinen’s shredded whole milk mozzarella cheese
- Heinen’s sliced pepperoni
- Heinen’s mild Italian sausage, cooked and crumbled
- Sliced cremini mushrooms, sauteed
- Banana peppers
Instructions
Beer Pizza Dough
1. In a large bowl or the bowl of a stand mixer, whisk together the first 6 ingredients (flour through baking powder).
2. Add the room temperature beer and olive oil and stir with a wooden spoon until well combined (or mix using the dough hook attachment on your standing mixer).
3. Transfer dough to a well-floured surface and knead until dough is smooth, about 4 minutes. Dough will be soft but still slightly sticky. If using a stand mixer, continue to knead with the dough hook on medium speed for about 2 minutes.
4. Shape dough into a ball and transfer to an oiled bowl. Toss to coat in oil on all sides. Cover bowl loosely with plastic wrap or a towel. Allow to rise at room temperature for 30 minutes (or up to 2 hours).
5. Preheat oven to 450F.
6. Divide the dough in half. Roll each half into a 12-inch round. Arrange on pizza pans or a flour-dusted pizza peel if transferring to a pizza stone.
7. Par-bake the dough for 5 minutes before topping (suggestions below), then return to the oven for 12-15 minutes to complete baking.
Sausage Pepperoni Pizza
1. Preheat oven to 450F.
2. Roll prepared pizza dough into a 12-inch round and arrange on a pizza pan, or parchment paper or floured pizza peel (if transferring to a pizza stone in your oven).
3. Bake the dough for 5 minutes before adding toppings.
4. Top the dough with a thin layer of sauce, leaving a 1-inch border. Sprinkle with cheese and top with pepperoni and sausage.
5. Return to oven to continue baking for 12-15 minutes.
Supreme Pizza
1. Preheat oven to 450F.
2. Roll prepared pizza dough into a 12-inch round and arrange on a pizza pan, parchment paper, floured pizza peel (if transferring to a pizza stone in your oven).
3. Bake the dough for 5 minutes before adding toppings.
4. Top the dough with a thin layer of sauce, leaving a 1-inch border. Sprinkle with cheese and top with pepperoni, sausage, mushrooms, and banana peppers.
5. Return to oven to continue baking for 12-15 minutes.
