Beer Batter Pizza Crust
Prep time
Cook time
Total time
A beer batter pizza crust to rival all other pizzas. This recipe makes enough dough for 4 pizzas. Once pizzas are baked, they may be cooled and frozen for later.
Recipe type: Bread
Cuisine: Italian
Serves: 16
  • 2 cups warm water
  • 2 tablespoons honey
  • 2 tablespoons yeast
  • 2 teaspoons salt
  • 4 cups whole wheat flour
  • 4 tablespoons olive oil
  • 1 12oz can beer
  • 4-5 cups all-purpose flour
  1. In a small mixing bowl, mix yeast, honey and warm water.
  2. Mix whole wheat flour and in salt in a large bowl.
  3. Once the yeast mixture becomes foamy, pour it into the bowl with the flour mixture.
  4. Pour olive oil and beer into the large bowl as well.
  5. Stir to combine, then add remaining flour ½ cup at a time, stirring until the dough is soft smooth and elastic in texture.
  6. Place in a deep, greased bowl and let rise 45 - 60 minutes or until doubled in size.
  7. Divide dough into 4 balls. Dough may be refrigerated after this, for a day or two if desired.
  8. Spread 3-4 tablespoons olive oil in the bottom of a deep dish 16" pizza pan.
  9. Roll dough out into 18" circles and place into pan, dough will shrink to the right size.
  10. Raise 30-45 minutes until dough has doubled in size.
  11. Have all pizza ingredients prepped and ready to place on Pizza as soon as the dough has raised.
  12. Assemble pizza and bake at 425 for 10 - 15 minutes, or until the edges are browned. Bake two pizzas at a time if you like. Place one on the top rack, and one on the bottom rack, then switch half-way through baking.
Recipe by A Proverbs 31 Wife at