Battle Pizza Crust: Beer Crust Pizza

It’s FOOTBALL TIME! Though my beloved Lions are probably going to be terrible again this year, I can still celebrate the season with the perfect football delicacies: Beer and Pizza.

But wait–why not combine these two??


Oh yes. Sign me up.

This dough came together in a snap with only a few ingredients:

I’m so smooth and easy to work with.


As for flavor, this was really delicious. The Parmesan cheese in the dough added a lot and the beer added a certain level of tang to the crust that I haven’t gotten from a more traditional yeast dough. This crust wasn’t chewy like some of the others I have tried but it wasn’t really a negative, just different. I think this would make a really fantastic deep dish pizza crust. I saved half of the dough in the freezer and I will use it to try a deep dish pizza in a cast iron skillet.

Beer Crust Pizza
2 1/2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 cups semolina
1/4 cup grated Parmesan cheese (I only had shredded and it was fine!)
2 teaspoons instant yeast
1 teaspoon baking powder
1 ½ teaspoons salt
2 tablespoons olive oil
1 ½ cups room-temperature beer (I used Shiner Bock but anything you have will work)

Mix all the ingredients together and knead by hand until you have a soft, smooth dough. Cover the dough and allow to rise for 30 minutes to 2 hours. I put mine in the fridge overnight.

Divide the dough in half and shape into a roughly pizza shaped object. If you want a thinner crust, top and bake immediately. For a thicker crust, allow to rise for 30 minutes before topping and baking. Transfer to a heated oven with a pizza stone (or a large cast iron skillet) and allow to bake until the cheese and bubbly and the crust is done.



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