Beer CrustMakes two 12-inch pizza shells


  • 1/2 cup warm water (110 F)
  • 1 teaspoon sugar
  • 2 1/2 teaspoons active dry yeast
  • 2 3/4 to 3 cups flour (high protein)
  • 1/4 cup pale lager beer (not chilled, but not flat)
  • 2 teaspoons salt

Instructions In a large bowl, combine the water, yeast, beer and sugar. Stir to combine. Let stand for 10 minutes.

Add 2 3/4 cups of flour and salt to the yeast mixture and blend, incorporating as much of the remaining 1/4 cup of flour as necessary to prevent the dough from sticking. Knead the dough for 8 to 10 minutes.

Divide the dough evenly and form into two balls. Dust lightly with flour. Cover and proof overnight. Allow 2 hours for proofing out of the cooler before making pizzas.

Note: In large batch situations, using, say, 20 pounds of flour, you would replace 3 cups of water with beer.

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