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Beer Pizza Dough (Small Batch)
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5 from 1 vote

Pizza Dough with Beer (Small Batch)

Pizza dough with beer 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 mins
Cook Time8 mins
Rising Time1 hr 30 mins
Total Time1 hr 53 mins
Course: lunch, Main Course
Cuisine: Italian
Keyword: pizza, pizza crust, pizza dough
Servings: 2
Calories: 478kcal
Author: Jane Saunders

Ingredients

  • 250 g Strong bread flour
  • 85 ml Light beer room temperature (e.g. Moretti, San Miguel)
  • 85 ml Water luke warm
  • 1/2 tsp Salt
  • 3/4 tsp 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 3/4 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 tsp 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 tsp 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 tsp Light beer
  • 42.5ml/ 8.5 tsp Water
  • 1/4 tsp salt
  • 3/8 tsp 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 tbsp Light beer
  • 42.5ml/ 11.5 tbsp Water
  • 1 tsp salt
  • 1.5 tsp 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

Calories: 478kcal | Carbohydrates: 93g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Sodium: 590mg | Potassium: 168mg | Fiber: 4g | Sugar: 1g | Calcium: 19mg | Iron: 1mg