Put Beer in Your Pizza Crust! Here's How

July 20, 2016

When it comes to making pizza dough, it can become a real science experiment. But after a few test trials, Gourmetpompey found a way to incorporate beer (beer!) into her pizza dough—and thus, Beer Pizza was born. She found that warming the beer before mixing it with the dry ingredients was the winning trick to make a fluffy and beer-fragrant dough.

The beer provides an extra dose of hearty yeast flavor, in addition to the dried yeast in the dough. Top the risen dough with hot Italian sausage and a medley of bell peppers, creating a bright, sweet collage of colors in between slices of fresh mozzarella cheese. And while the pizza's baking, pour out an extra glass of beer to wash it down with—the two have never been such a perfect match.

How else do you cook with beer? Share your tips in the comments.

See what other Food52 readers are saying.

  • Rexanne
  • Niknud
  • Briana Riddock
    Briana Riddock
Freelance Food Writer


Rexanne September 9, 2017
This seems like a very high hydration (94%) for pizza dough. I tried it last night but ended up adding about a half cup more flour (down to about 83% which still seems high) just so I could knead it. The dough did have a nice flavor.
Niknud July 20, 2016
We've been doing this for a long time - it's fantastic. And Penzey's just started producing a roasted garlic powder which takes it to a new level. Beer, roasted garlic powder and loads of red pepper in the crust and I'm a happy lady.
Briana R. July 20, 2016
Beer and roasted garlic together in a pizza! Heaven!!