Beer Crust
Recipe type: douhg/breads
Makes two 12-inch pizza shells
  • ½ cup warm water (110 F)
  • 1 teaspoon sugar
  • 2½ teaspoons active dry yeast
  • 2¾ to 3 cups flour (high protein)
  • ¼ cup pale lager beer (not chilled, but not flat)
  • 2 teaspoons salt
  1. In a large bowl, combine the water, yeast, beer and sugar.
  2. Stir to combine.
  3. Let stand for 10 minutes.
  4. Add 2¾ cups of flour and salt to the yeast mixture and blend, incorporating as much of the remaining ¼ cup of flour as necessary to prevent the dough from sticking.
  5. Knead the dough for 8 to 10 minutes.
  6. Divide the dough evenly and form into two balls.
  7. Dust lightly with flour. Cover and proof overnight.
  8. Allow 2 hours for proofing out of the cooler before making pizzas.
: In large batch situations, using, say, 20 pounds of flour, you would replace 3 cups of water with beer.
Recipe by Pizza Today at