Beer Pizza Dough (Small Batch)

4.86 from 7 votes

Beer pizza dough takes homemade pizza to a whole new level. It's way better than the average take-out and of course, toppings are entirely customisable. This small-batch pizza dough can easily be scaled up to feed more people. (see notes for how to scale this recipe up or down)

Prep Time15

Cook Time8

Rising Time1 30

Total Time1 53

Course: lunch, Main Course

Cuisine: Italian

Servings:

Calories: 478kcal

Author: Jane Coupland

Ingredients

250 g Strong bread flour
85 ml Light beer room temperature (e.g. Moretti, San Miguel)
85 ml Water luke warm
½ teaspoon Salt
¾ teaspoon Fast action yeast

Instructions

Put the flour into a medium-sized bowl then add the salt to one side and the yeast to the other
Mix the beer and water together and pour ¾ into the bowl
Using a wooden spoon mix the ingredients together, adding more water as necessary until a soft dough forms that incorporates all of the flour. You may not need all of the liquid
Knead, either by hand or in a machine, for 5-10 minutes until the dough is smooth and elastic
Put a teaspoon of olive oil into a clean bowl, spread it around the base and sides with your fingers, then place the dough in the bowl, cover with a clean tea towl and leave to rise for 60-90 minutes, or until doubled in size
When risen, knock back, knead briefly, then divide into two. Your dough is ready to use

To Cook the Pizza Dough

Preheat your oven to as hot as it will go (mine can heat to 275C/ 525F/ GM 11) and put 2 large baking sheet into the over to heat up too
On a floured surface, roll out/ hand stretch the first piece of dough to approx 9 inch
Scatter course semolina or polenta onto another baking sheet and lay the prepared pizza base on top. Scatter the toppings of your choice over the pizza base and transfer to the oven as soon as possible to prevent it sticking to the baking sheet (don't be tempted to prepare the second pizza before transferring the first to the oven - it will most likely end up stuck to the sheet)
Open the oven, scatter a teaspoon of the semolina/ polenta over the pre-heated baking sheet and slide the prepared pizza onto it. Allow the pizza to cook for 5-8 minutes, turning the pizza round midway to ensure even cooking if necessary
As soon as the first pizza goes into the oven, roll out the remaining dough and get it into the oven as fast as you can

Notes

How to Scale this recipe up/ down

It's very simple. Each single portion of pizza requires the following measures:

125g/ 1 cup Stong bread flour
42.5ml/ 8.5 teaspoon Light beer
42.5ml/ 8.5 teaspoon Water
¼ teaspoon salt
⅜ teaspoon Fast action yeast

So to make enough dough for 3 people, simply multiply these measures by 3 or for 4/5/6 people, multiply them by 4/5/6 respectively. Here are the measures required for 4 portions:

500g/ 4 cup Stong bread flour
170ml/ 11.5 tablespoon Light beer
42.5ml/ 11.5 tablespoon Water
1 teaspoon salt
1.5 teaspoon Fast action yeast

Of course, the bowls needed will increase in size the more dough is made. I would suggest a large mixing bowl to let the dough for 4 rise and I would split the dough across several bowls if making larger quanties.

Nutrition