Homemade 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.
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Updated on 07/24/19
Beer Pizza Dough
Diana Rattray
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 12 servings
Nutrition Facts (per serving)
79 Calories
4g Fat
8g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 79
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 119mg 5%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Protein 1g
Calcium 17mg 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.)

Make this easy beer pizza dough in the bread machine on the dough setting. Also included below the recipe are some instructions making it with a stand mixer.

Top the pizza with your favorite store-bought or homemade pizza sauce, toppings, and cheese. 

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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 ingredients in the bread machine pan in the order recommended by your bread machine manufacturer. Set it on the dough cycle. When the cycle ends, remove 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. Top with your choice of sauce, toppings, and cheese.

  3. Bake in a preheated 425 F oven for about 15 to 20 minutes, depending on the thickness of the crust and the toppings.

This recipe makes enough dough for a 14- to 16-inch pizza, two 10-inch pizzas, or two thin crust 12-inch pizzas.

Tips

  • To make the dough with your stand mixer and dough hook or by hand, mix and knead it for about 10 minutes, and then let it rise for about 30 minutes to an hour or until doubled. Remove it and roll it to fit your pizza pan and proceed with the recipe.
  • Use the dough to make pizza pockets or calzones.

 Recipe Variation

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