Beer Pizza Dough


Truth is, I love beer. I love drinking beer while eating pizza and the concept of incorporating beer IN the pizza is the ultimate jackpot idea!

Beer comes in so many varying flavours – roast, hop, crisp, fruit-infused, etc. It could be a bit confusing as to which one to use. But it depends entirely on how strong or light you like your beer – regardless the type of the beer, the end result is going to be fantastic.

Adding beer not only infuses significantly more flavour to the crust but also adds a richer-malty punch which is definitely noticeable! Beer-infused pizza dough is certainly something I recommend every pizza lover tries at least once!



  • Bread Flour – 3 cups
  • Salt – 1/4 tsp
  • Sugar – 2 tsp
  • Wheat Beer – 1 cup
  • Dry Active Yeast – 1 packet
  • Whole Milk – 3 tbs
  • Olive oil – 3 tsp


  1. In the bowl of a stand mixer fitted with a dough hook, add the flour, salt and sugar, mix until combined.
  2. Heat the beer at 110 degrees for 5 minutes in the microwave and add the yeast. Wait until the yeast foams.
  3. Add the beer and yeast mixture to the flour and stir until incorporated. Add the milk and 1tsp oil, mix till it forms a sticky ball.
  4. Knead the dough until smooth and no longer sticky. (Lightly flour the surface before kneading)
  5. Grease a large bowl with olive oil and add the dough. Cover and refrigerate for 12 hours or until doubles in size.
  6. Lightly knead the dough and make it into a ball. Cover and refrigerate for another 8 to 12 hours and up to 3 days.
  7. To bake the pizza, preheat to 200 degrees for at least 30 minutes prior to baking the pizza.
  8. Roll out the pizza dough to about the size of your pizza dish. Top with your desired toppings, cheese and herbs.
  9. Bake for 8-12 minutes or until golden brown. (Use a spatula to lift up edges of the dough to check)


Note: You could also experiment by adding herbs and chilli/garlic oil in the recipe instead of olive oil!

Knead the dough in advance for Bake-Your-Own-Pizza Nights!

Recipe & Post By: Sakshi Deswal / Appy Bistro

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