Beer Batter Pizza Dough and Meal Plan

by Allison @ Alli 'n Son on July 11, 2010

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It’s been a tradition in our house for the last, oh, 9 months or so that every Friday we make homemade pizza. Dough from scratch. Pizza sauce prepared in a few different ways. The only thing store bought (other than the ingredients) is the cheese, peperoni and other toppings that strike our fancy.

We’ve tried a variety of pizza dough recipes, and settled on this whole wheat version for a long time. Or some variation of it, depending on how wheat-y we want go to. Or we just resort back to Mom Advice’s Pizza Hut Clone Recipe.

That is, until I found a new recipe. I’m in love. It’s Beer Batter Pizza Dough. Like I said. I’m in love.

This recipe originally came from the most recent Penzie’s catalog. I was so excited, that I ran out for beer the next day, to make the recipe right away. I was gathering the ingredients, putting things together, when I noticed that one very key part of the recipe was missing. It included the amount of beer to use, but it never actually said to use the beer. It just totally skipped over that part.

Hmmm, maybe the beer was just for drinking while making the recipe? No, no that doesn’t make sense, there’s way too much flour for the amount of liquid called for.

So I made it up. It worked. And now I’m sharing it with you.

P.S. This makes a HUGE batch. Enough to freeze half and use the next week. With the remaining dough, we have been dividing it into 3 balls, baking two for eating that night, and creating our own frozen pizza out of the third. Of course I will share with you how to do this.

In a separate post. At a later date. Because I like to build suspense.

Beer Batter Pizza Dough

  • 2 cups warm water
  • 2 tablespoons honey
  • 2 tablespoons active dry yeast
  • 7-8 cups flour
  • 2 teaspoons salt
  • 4 tablespoons olive oil
  • 12 oz can/bottle of beer – room temperature is best

Mix the yeast, water and honey in a small bowl. Let rest until it becomes foamy.

In a large bowl, combine 4 cups of flour and the salt. Add the yeast mixture, stir to combine. Slowly add the beer and olive oil. Add 1/2 cup of flour at a time, stirring until the dough isn’t sticky (an additional 3 cups).

Turn the dough out onto a floured tabletop and knead for a few minutes until smooth and elastic. Add flour as needed to keep it from sticking – you may not need the entire 8 cups. Once the dough is soft, smooth and elastic, place it in a greed bowl and let rise for 45-60 minutes, or until doubled in size.

Divide the dough in half (this is a LOT of dough). Put half in a freezer bag, and freeze for a different week. The remaining dough can be divided into 2 large pizzas or 3 medium pizzas.

Preheat the oven to 425º. If using a pizza stone, heat it while the oven is heating up. Roll dough out to desired size. Bake on pizza stone for 5-7 minutes. Take out, add desired toppings, then back for an additional 10 minutes. Or until the cheese is melted and bubbly.

Meal Plan

Toddler Lunches

Monday: Peanut butter and banana grilled sandwiches (Wholesome Toddler Food)
Tuesday: Tortilla Roll Ups (Snacks for Toddlers)
Wednesday: Grilled cheese and corn
Thursday: Bagels with cream cheese and jelly
Friday: Homemade crackers, hummus, cheese and carrots
Saturday: Pasta Salad with veggies and low fat Italian dressing
Sunday: Leftovers


Monday: Leftover buffet
Tuesday: Slow cooker BBQ chicken
Wednesday: Black Bean and Mango Chicken Salad (Kraft)
Thursday: Spinach and Bacon Frittata ($5 Dollar Dinners) – I swear we will make it this week
Friday: Pizza with my beer batter pizza dough and homemade sauce (
Saturday: Leftover pizza
Sunday: Chicken sausages on the grill with fresh veggies from the farmer’s market

I’ll also be putting together some of my Super Energy Granola Bars, Crackers and Graham Crackers, and Wheat Germ, Flax Seed Bread.

This post is proudly linked up to Mouthwatering Mondays, Tuesdays and the Table, Tempt My Tummy Tuesday, Tasty Tuesday, It’s a Blog Party and What’s On the Menu Wednesday.

Did you know that you can save my recipes in your very own recipe box, courtesy of ZipList? Just click on the link above, under "recipes" to get started. Want to learn more? Hop on over to read about this awesome new feature.

This post is proudly linked up to Mondays: Mouthwatering Mondays, Made By You Monday, Mingle Monday Tuesdays: It's a Blog Party, Tip Junkie, Get Your Craft On, Lil' Luna Wednesdays: Works for Me Wednesday Thursdays: It's a Keeper Thursdays, Strut Your Stuff, Full Plate Thursdays, Chic & Crafty Party, Transformation Thursday, Sweet Treats Thursday Fridays: I'm Loving It, Foodie Friday, Simply Designing, Show and Tell Friday Saturdays: Sweets for a SaturdayPositively Splendid, Saturday Nite Special Sundays: Nifty Thrifty Sunday, Sundae Scoop Party, The Sunday Showcase Party

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1 Rachel ~ Southern Fairytale July 12, 2010 at 9:36 am

Oh yes! We grew up with every Friday night being pizza night and once a month, Dad would make his spectacularly amazing and delicious from scratch pizza dough and pizza.

LOVE beer batter anything 😉

2 Allison July 13, 2010 at 7:35 am

@Rachel ~ Southern Fairytale, I had pizza Friday growing up too, but it was normally Pizza Hut. Homemade pizzas were for special occasions, but oh so good.

3 Amy July 12, 2010 at 11:29 am

Oh, that sounds DELICIOUS! I love anything beer battered :) I will have to try this one!!

4 Allison July 13, 2010 at 7:35 am

@Amy, Let me know what you think, if you get a chance to try it.

5 FoodontheTable July 12, 2010 at 2:12 pm

The beer pizza dough looks excellent. I can’t wait to try it!

6 Going Jane July 13, 2010 at 8:02 am

Oh. My. Goodness. That sounds heavenly! Definitely going to try this!! :)

7 Mary @ Giving Up on Perfect July 13, 2010 at 8:33 am

Well, shoot. This looks WAY better than the pizza crust I posted yesterday! :)

8 Tanya July 13, 2010 at 11:30 am

I cannot contain my excitement. We have a local franchise here that I love because their crust has a slight beer taste. I can’t wait to try this!!!

9 JessieLeigh July 13, 2010 at 11:33 am

Sounds wonderful- I love beer bread, so this sounds great too. Wondering though… the two cups of WATER you have listed? Should that be FLOUR? I can’t fathom how else it would work…

10 Allison July 13, 2010 at 11:42 am

@JessieLeigh, Oh my goodness, I FORGOT to list how much flour to use!!! Thank you for pointing this out. It is actually 2 cups water, and 7-8 cups flour. I updated the recipe.

11 Alexis AKA MOM July 13, 2010 at 2:19 pm

What a amazing thing to do with the family and this recipe sounds perfect!!! We’re not a beer drinker but I love to bake with it! Thanks so much!

Stopping by from TMTT, New follower :)

12 Allison July 16, 2010 at 1:53 pm

@Alexis AKA MOM, I bet you could replace the beer with seltzer or another carbonated beverage. Or just add more water. Let me know if you try that and how it turns out.

13 Inspired2cook July 13, 2010 at 6:36 pm

I’ve been looking for a good pizza dough. Looks like I found a keeper!

14 Allison July 16, 2010 at 1:55 pm

@Inspired2cook, Let me know how it turns out when you have a chance to try it.

15 Liz@Its A Blog Party July 19, 2010 at 7:39 am

What a delicous looking pizza! Definately a must try!
Thanks for linking up!

16 Deb July 27, 2010 at 2:53 pm

Alli – I am planning on making a gigantic batch of this beer batter pizza dough either today or tomorrow – could you give me some more info on how you freeze it?

Do you roll out a bunch of crusts, bake them partway, and then top and finish baking them on serving day? Or do you just freeze the balls of dough? Do you freeze it after it rises?

Throw a girl some ideas, yo!


17 Allison July 27, 2010 at 3:06 pm

@Deb, Hi Deb! Usually I just freeze the dough, after it has risen. I just form it into a ball, place it in a freezer bag, squeeze all of the air out, and throw it in the freezer. To de-thaw, I take it out the night before.

I’ve also done frozen and entire pre-made pizza, without precooking the dough. I haven’t baked it yet, so I’m not sure how it will turn out. But that’s always an option too.

Let me know how it goes!

18 Deb July 28, 2010 at 12:31 am

Alli! This recipe was delicious! Seriously, this is THE ONE, the pizza dough recipe I have been searching for….

Everyone gave it two thumbs up. The crust was amazing – I have never had a homemade pizza crust get that exact-right-amount of crispy on the bottom before.

And the flavor! It was so yeasty! The dough rose great too – it reminded me more of bread than the pizza crusts I have made before.

I can’t wait to turn it into breadsticks and calzones and foccacia…

Thanks! And seriously everybody – try it, you’ll like it.

Next test – see how it survives the freezer.

19 Allison August 1, 2010 at 2:20 pm

@Deb, I’m SO glad that you like it! You just made my day.

20 Deb July 28, 2010 at 12:34 am

One thing – when are you supposed to add the oil? I forgot it until after I had the dough mostly together and it looked a little funky until I kneeded it. Is that normal?

21 Allison August 1, 2010 at 2:20 pm

@Deb, Add it with the beer. Did I miss that step. I’ll go back and check and update the recipe if I did.

22 Claudia November 18, 2010 at 2:31 pm

Allison, I’ve saved your recipe and can’t wait to try it!

23 Susan with Permanent Posies December 5, 2010 at 10:37 pm

This is such a great idea for family night. The beer batter pizza dough looks great.

24 Sarah December 27, 2010 at 4:07 pm

You had me at Penzey’s :)

25 Christy D. March 5, 2011 at 12:02 am

I have a pizza dough recipe I’ve used for years. I saw this and thought I’d try it. All I can say is WE LOVE IT!! This is our new pizza dough recipe in our house. I love that I can freeze it and on baseball practice nights still make homemade pizza for my family! Once again, Ali, you hit it out of the park!

26 Allison March 5, 2011 at 12:13 pm

Hooray! I’m so glad that you like it. Enjoy!

27 Kevin Nowaczyk May 18, 2011 at 3:33 pm

Hey Allison. My mom passed on this recipe and it tasted great! I do pizza on the grill and the proportions are very similar to the cooking light grilled pizza dough I usually use. I used a bottle of St Pauli Girl for this first batch, but next time I’ll probably use a really hoppy pale ale or a Guinness for some roast flavor.

I wound up having to use well over 8 cups of flour, but maybe it’s because I used bread flour. I also kneaded for 15 minutes by hand until it passed the “windowpane test”. This is necessary for a hand tossed crust.

If you like baking I’d highly recommend “the Bread Baker’s Apprentice”. It’s as much a recipe book as a technique book. He has a good Focaccia pizza recipe and well as a standard dough. The baguettes are great too.

My mom also passed on a cracker recipe of yours, so I’ll probably try that soon.

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What a great recipe! I can not wait to try this ASAP!

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I’m trying the recipe your way.

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