Who needs yeast when you have a bottle of beer in the fridge?! This beer pizza dough comes together in less than 30 minutes and will wow you with its soft, chewy texture and delicious flavor.
*Post, photo, and recipe updated on 1/5/2022*
My mother forced me to stay in Girl Scouts all the way through junior high school. And though it may have put a strain on my social status at the time (she made me wear my uniform to school on meeting days—sash, beret, and all), it definitely prepared me for nights like a fateful one back in 2015, when I opened the fridge to discover I was out of yeast. Normal people might have dropped everything and shlepped over to the store . . . or given up on pizza night all together.
But for better or for worse, my mother's voice was loud in my head: "Figure it out, Peg! Girl Scouts are always prepared!" I rummaged through the pantry and returned to the fridge, and that's when I saw it. All the way in the back corner, hidden by a giant bunch of kale, was a single bottle of home-brewed beer that John's friend had given us over a month before.
Necessity = the mother of invention
Beer is made with yeast, I reasoned. And the amount of water I use in my regular dough recipe is about the same volume as a bottle of beer, so why not sub it in and see what happens? I did a quick Internet search, and before long I stumbled on a few different recipes, which verified my hunch. Mix together bread flour, baking powder, and salt, stream in some beer until it forms a ball, and you're all set. Just let it sit for 15 minutes (or up to 2 hours), stretch it out, and top it to your heart's content.
I tweaked the Food.com recipe, adding more salt and flour. Then, I baked one pizza on a baking sheet and broiled the other on my baking steel. The crust wasn't as light as those made with yeast, but it had a nice chewiness to it with just the faintest hint of beer flavor, and it crisped up perfectly in the oven, both on the baking sheet and on the steel. If I had to choose, though, I'd say that the baking steel/stone is the way to go with this crust, since it is more dense and seems to benefit from a quick, super-hot blast in the oven.
So what's the moral of this story? As long as you've got a stocked pantry and at least one bottle of beer in the fridge, you'll always be prepared . . . for pizza night, at least. Thanks, Mom. It seems you taught me well.
Beer Pizza Dough FAQs
Lighter beers like lager, IPA, pilsner, saison, and hefeweizen work best, but feel free to experiment with any other beers you have on hand. I plan to experiment with a stout or porter soon — maybe for a dessert pizza — so stay tuned for that. And please comment below if have success with darker brews!
Not really. You might taste a subtle hint of beer flavor if you use a stronger brew like IPA or something with a high ABV. But if you use a light beer with a moderate ABV, it'll just taste like delicious pizza crust.
Use this dough in any pizza recipe! My favorite way to bake it is on my steel: Preheat the oven to 550°F for 30 to 45 minutes with your steel or stone in the bottom third, then switch the oven setting to broil on high. Shimmy the pizza from your peel to the hot steel (or stone) and bake until the crust is evenly browned on the bottom, about 6 minutes. Or, top and bake the pizza on an oiled baking sheet at 500°F for about 10 minutes.
After 15 minutes of resting time, the dough balls can be rolled or stretched out pretty easily. However, the dough does get more elastic the longer it sits. When I can, I like to let this dough rest for about an hour before I stretch it out and top it.
No-Yeast Beer Pizza Dough
Equipment
- Large bowl
- Sturdy wooden spoon or dough whisk
Ingredients
- 3 cups plus 2 tablespoons bread flour, dipped and leveled (453 grams), plus more for dusting
- 1 tablespoon baking powder
- 1½ teaspoons fine sea salt
- 1 (12-ounce) bottle or can light-colored beer (such as pilsner, lager, hefeweizen, saison, or IPA) at room temperature
Instructions
- 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.
Video
Notes
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ryan says
I owned a very successful pizza place for years..I had my own family dough recipe that was praised far and wide. I had no yeast and came across this recipe...you my dear are a genius. This is probably the best in a pinch crust recipe on earth. With a few additions it would outshine any yeast included one
Peggy says
Oh I'm so glad you like the recipe! What additions are you thinking? Maybe I'll have to give it a tweak or two. 🙂
DiDi says
Not bad. My husband and niece both liked it. I did have to use the entire recipe for the pizza dough on one cookie sheet. I had it divided into two pieces, but it wasn't going to be enough to cover a cookie sheet without adding the other. Also, I had to add extra flour and knead it after I let the dough rest for 30 minutes. I topped it with mozzarella, pepperoni, onions, and green peppers, and it was tasty.
Leisa Jones says
This was such a great recipe. I couldn’t buy yeast today because of the covid-19 panic buying situation. We cooked this recipe on the pizza stone in the Weber and it was better than any wood fired pizza I’ve ever eaten. Thank you!
Peggy Paul Casella says
So glad you liked the dough!
Lisa F. says
Hi Leisa,
So I tried that last week, Weber on stone and it was disastrous. Any tips? What temp worked best for you? Thanks
Peggy Paul Casella says
Sorry it didn't work for you! I usually preheat my baking steel in the oven at 550 for 30 to 40 mins, then turn the oven to Broil about 10 minutes before I'm ready to bake.
Lindsey says
Hi! I’m just wondering if you are supposed to heat the pizza stone at 500, take it out, prep the pizza, then when return to oven broil it until done?
Thank you!
Peggy Paul Casella says
No need to take the stone out of the oven. You should top your pizza dough on a floured pizza peel or upside-down baking sheet, then shimmy it onto the hot stone in the oven. If you have parchment paper, turn a baking sheet upside down, place a sheet of parchment paper on top, then your stretched-out pizza dough. Top the pizza dough, then transfer the parchment with the pizza dough on it to the hot stone in the oven. Does that make sense?
Cathy says
Sometimes I find, depending on toppings, if you top on the peel then try to slide it sticks ( if the toppings like sauce are wet). I have my toppings all ready, slide the dough from the peel…I use corn meal…onto the stone. (In or out of the oven but out easier) then quickly add the toppings! It works well. Making this crust again tonight, good and easy!!
Andrea says
I would like to make a double batch. Would doubling all the ingredients work or do I need to make adjustments? I'm really excited to try this kind of dough. I can't find yeast to save my life!
Peggy Paul Casella says
I haven't tried doubling this recipe yet, so, just to be safe, I would make two separate batches. Although that might sound strange, some bread recipes do not work as well when doubled as one big batch.
James says
Found this recipe whilst googling yeastless(?) pizza dough. Easily the best pizza I've made at home, and so easy to make. Thanks so much!
Peggy Paul Casella says
I'm so glad you liked the recipe!
Kate Newton says
Hi there! This looks great and hoping to try tonight! Unfortunately, supplies are limited here and I have no baking power... I know there are a lot of potential substitutes out there, any recommendations? Thanks!
Peggy Paul Casella says
Whoops! Just reading this comment now. In case you didn't already figure it out, here's a handy guide to substituting baking powder on Food Network: https://www.foodnetwork.com/how-to/packages/help-around-the-kitchen/baking-powder-substitute
Meghan says
Can I substitute sparkling water for the beer?
Peggy Paul Casella says
You can try, but I doubt it will be as successful. Part of the reason this dough works so well is because of the yeast in the beer.
Alan Alvizo says
Have you tried keeping the dough in the fridge for a night or two? Being single, I can’t eat two pizzas in one sitting. I halved the recipe and it was delicious, but would like to know if I can have an easy pizza the next night too.
Peggy Paul Casella says
Yes! Feel free to refrigerate the dough in an airtight container for up to 48 hours, or freeze it for up to 3 months. Make sure you let it come to room temperature before rolling or stretching it out.
Alan Alvizo says
Thank you! I went ahead with the overnight refrigerator method with excellent results. Now freezing is a great tip! Can’t wait to try it.
Tania says
I too found this recipe because I can't find yeast lately. I'm not a foodie but I am a pizza maniac. This is a great recipe, the flavor is excellent! Recipe is easy! We made a "pan" pizza on a cast iron skillet and a thin pizza on a baking stone. My only suggestion: DON'T use AP flour!
When I got my pizza craving and started this recipe, I didn't realize that I was also out of bread flour. As it cooled, both varieties of pizza the took on the consistency of a dry biscotti.
But again, this is a very delicious no yeast dough recipe that I am eager to try again.
Neeve says
I tried this recipe using all purpose flower and it did not rise at all in the fridge, resting, or in the oven. Any tips or recommendations? I used an IPA and a lager both had similar results. Still gave 5 stars bc i probably messed something up.
Thanks
Peggy Paul Casella says
Hmmmm . . . others have had bad luck with all-purpose flour, too, but that doesn't make sense to me. Did you forget to add the baking powder? It's also important that your beer is at room temperature, and that you let the dough rise at room temperature, too. Cold temperatures will halt the rising process in this recipe. I really want this to work for you! Let me know if you're going to give it another try, and thanks for the comment!
chris häggqvist says
I mean there is next to no LIVE yeast in beer (if any at all), so the rise comes from the baking powder only. Beer is just flavour.
The yeast is killed in the brewing process in most beer, maby excapt belgian trappist.
Emily says
I am so excited to try this recipe this weekend with my boyfriend. It will be our first homemade pizza ever! Have you ever successfully tried to add any seasonings into this recipe for a boost of flavor? I noticed the first comment from a former pizza shop owner and was curious. Can’t wait to try it!
Peggy Paul Casella says
Sure! Feel free to mix some dried or fresh herbs into the dough. Let me know how it turns out!
Beverly Steele says
We made this last night and it was easy and fantastic! Thank you!
Peggy Paul Casella says
I'm so glad! Thanks for posting!
Kate - Gluten Free Alchemist says
It's genius! and like you say... necessity is the mother of invention. I personally prefer pizza on the chewy side anyway!
Thanks for sharing #CookBlogShare
Jessica says
How long should the kneeding take? The more I did the stickier it got!
Peggy Paul Casella says
Sprinkle with a little flour at a time as you knead. That will stop it from getting stickier.
Valerie says
The best, easy 🍕 pizza ever. Loved the texture and flavour. Number 1 pizza choice from now on. Thanks
Tom Ricci says
Sounds fabulous, can't wait to try this, tonight. Thanks.
classiblogger says
This is just an awesome idea. Beer dough that anyone could never imagine. I have made several varieties of pizzas but yeast was a must-add ingredient for everything. This is a life-saving idea for sure.