Bread Machine Beer Pizza Dough

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 01/19/22
Beer Pizza Dough
Diana Rattray
Prep: 15 mins
Cook: 15 mins
Rise Time: 20 mins
Total: 50 mins
Servings: 12 servings
Yield: 1 to 2 pizza
Nutrition Facts (per serving)
158 Calories
4g Fat
26g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 12
Amount per serving
Calories 158
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 178mg 8%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 4g
Vitamin C 0mg 0%
Calcium 6mg 0%
Iron 1mg 8%
Potassium 44mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beer is not only a natural beverage pairing when enjoying pizza, it is also a wonderful ingredient to include in homemade pizza dough. The rich, hoppy flavor of the beer adds a subtle flavor to the dough and helps develop a crispy but chewy crust. This recipe calls for beer, olive oil, flour, sugar, salt, and active dry yeast, and comes together quickly in the bread machine. Once it is mixed, it is rolled out, placed into a pizza pan, and left to rise for about 20 minutes before topping and baking.

When it comes to the beer, you can use any type you prefer; just keep in mind the richer tasting the beer, the more pronounced the flavor will be in the dough. It is important that the beer is at room temperature so it can help activate the yeast.

If you don't have a bread machine, you can make this beer pizza dough in a stand mixer, or even by hand. Top the pizza with your favorite store-bought or homemade pizza sauce, toppings, and cheese. This recipe makes enough dough for a 14- to 16-inch pizza, two 10-inch pizzas, or two thin-crust 12-inch pizzas. You can also use the dough to make pizza pockets or calzones.

Ingredients

  • 1 cup beer, room temperature

  • 3 tablespoons olive oil

  • 3 cups all-purpose flour

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 1 1/2 teaspoons active dry yeast

Steps to Make It

  1. Gather the ingredients. 

  2. Put all of the ingredients in the bread machine pan in the order recommended by your bread machine manufacturer. Set it on the dough cycle.

  3. When the cycle ends, remove the dough and roll it out to fit your lightly greased pizza pan(s). Cover with a towel and let rise in a warm place for about 20 minutes longer.

  4. Top with your choice of sauce, toppings, and cheese. Bake in a preheated 425 F oven for about 15 to 20 minutes, depending on the thickness of the crust and the toppings.

  5. Enjoy.

Making the Dough in a Mixer

To make the dough with your stand mixer and dough hook (or by hand), first add the yeast to the warm beer to allow it to proof. Add all of the ingredients to the mixer and mix and knead the dough for about 10 minutes; let it rise for about 30 minutes to 1 hour, or until doubled. Roll out the dough to fit your pizza pan and proceed with the recipe.

Recipe Variation

Beer and Basil Pizza Dough: Add about 1 1/2 teaspoons of dried leaf basil along with the flour.