Beer pizza dough

Beer pizza dough

Soft and airy with satisfying crispiness, this pizza dough is perfect with all your favourite toppings. And with no yeast involved, it comes together quickly with just a few pantry staples.
Prep time
35 mins
2 bases
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400 grams high grade flour, plus more for dusting

1 tbsp baking powder

1½ tsp fine sea salt

330ml Stoke Pilsner at room temperature



In a large bowl, mix the flour, baking powder, and salt. Pour in the beer and continue mixing until a sticky dough forms and it begins to pull away from the sides of the bowl.

Dust a work surface generously with flour and scoop the dough out of the bowl onto your work surface. Knead it until it is smooth and elastic and no longer sticks to your hands, sprinkling with more flour as needed.

Divide the dough into 2 equal pieces and form each one into a ball. Cover the dough balls with plastic wrap and let rest for at least 15 minutes or up to 2 hours. Preheat your oven during this time so it’s ready to go for the next step.

Stretch the dough as you would any other pizza dough and transfer it to an oiled baking sheet or floured pizza peel (if using a baking stone/steel), topping it with your chosen toppings.

If you're using a baking sheet, bake the pizza at 260°C for 10 to 12 minutes. If using a baking stone/steel, place the stone or steel in the lower third of the oven preheat to 260°C then turn on the broiler. Slide the pizza from the peel to the stone and broil for 5 to 7 minutes, until the crust is golden brown.

Remove from oven and let cool for 2 minutes before slicing and serving.