This beer pizza dough comes together in less than 30 minutes and makes a soft, airy crust that stands up to any combination of toppings.
Course: Appetizer, Main Course
Cuisine: American, Italian
Keyword: no yeast, pizza dough, quick and easy
Makes: 2balls (enough for two 12-inch pizzas)
Sturdy wooden spoon or dough whisk
3cupsplus 2 tablespoons bread flourdipped and leveled, plus more for dusting
1½teaspoonsfine sea salt
1(12-ounce) bottle or canlight-colored beer (such as pilsner, lager, hefeweizen, saison, or IPA)at room temperature
In a large bowl, stir together the flour, baking powder, and salt with a wooden spoon, whisk, or dough whisk. Pour in the beer and continue mixing until a sticky dough forms and begins to pull away from the sides of the bowl.
Dust a work surface generously with flour. Scoop the dough onto your work surface and knead it until it is smooth and elastic and no longer sticks to your hands, sprinkling with more flour as needed. Divide the dough into 2 equal pieces and form each one into a ball. Cover the dough balls with plastic wrap or a large upside-down bowl. Let rest for at least 15 minutes or up to 2 hours before using.
Roll or stretch the dough as you would any other pizza dough, transfer it to an oiled baking sheet or floured pizza peel (if using a baking stone/steel), and top it with whatever toppings you like.
If you're using a baking sheet, bake the pizza at 500°F for 10 to 12 minutes or until the crust is golden. If using a baking stone/steel, place the stone or steel in the bottom third of the oven, preheat to 500°F or as hot as your oven can get, and then turn on the broiler. Shimmy the pizza from the peel to the stone and broil the pizza for 5 to 7 minutes, until the crust and toppings have begun to blister.
This recipe was adapted from the Beer Pizza Crust recipe on Food.com.