Course: Entree
//
Beer Style: Pale Ale

Beer Pizza Dough and Breakfast Pizza

Celebrate National Pizza Day by adding a craft beer pizza dough crust to your next homemade pie! The carbonation from the beer will make for a perfectly light and fluffy dough.

Ingredients

Pizza Dough 10 oz beer - try a Pale Ale
  • 7g dry yeast (that’s one standard sachet)
  • 1.5 cups plain flour
  • A good pinch of sea salt and pepper
  • 3 tablespoons olive oil
  • Breakfast Pizza Toppings Prosciutto
  • Free range eggs
  • Bocconcini
  • Rocket lettuce
  • Olive oil
  • Sea salt and pepper

  • Directions

    1. Pizza Dough
    2. Place your bottle of pale ale in hot tap water for a few minutes; you want to get the beer to a warm temperature to activate the yeast.
    3. In a mixing bowl add the yeast and beer and mix until well combined.
    4. In the bowl of a mixer using the dough hook attachment, combine the flour, salt and pepper and mix on the lowest speed, add beer mixture and then the olive oil immediately. If you do not have a kitchen mixer you can do everything in a food processor or in a bowl by hand, the traditional way.
    5. When almost combined increase mixer speed to medium. Knead in the mixer or by hand until the dough is smooth and elastic. Dust your bench with some flour and form the dough into a ball. Place in a bowl, cover with cling film and prove in a warm place till doubled in size, for approximately 1 hour, but you can leave it for 2 - 3 if needed.
    6. When doubled in size, with your fist knock back the dough and divide roughly into 200 g portions - you should get 3 to 4 pieces. Roll into balls, then on a floured surface roll out to the desired diameter. Pre-heat oven to 375°.
    7. Place the pizza bases on lightly oiled trays.
    8. Breakfast Pizza
    9. Because raw eggs are being used, it’s a good idea to crimp around the edges to make a little barrier so the egg does not dribble off the side.
    10. Brush bases with olive oil, then add the rest of your topping except for the rocket. The rocket goes on after the pizza is cooked otherwise it wilts and loses its crunch.
    11. Cook in a blisteringly hot oven until crisp and golden. It should take around 10 - 12 minutes. Drizzle with olive oil, salt and pepper and serve immediately.
    12. Note: If you look carefully, at the pizza tray used is perforated. The author finds that perforated pizza trays work best in domestic ovens as it allow more heat to get to the base of the pizza and therefore giving you a crisper result.

    More Collections

    Recipe Collection

    Starch, Starch Baby

    See Full Collection

    From french fries to potato salad, the recipes in this collection celebrate everyone’s favorite tuber. Beer is a perfect ingredient to use with potatoes, and in most cases your favorite beer can be substituted for any liquid addition in your recipe. Always remember to match intensities with cooking with craft beer. Stronger food flavors can handle and match bigger beer …

    Read More

    Recipe Collection

    Cheese Makes Everything Better

    See Full Collection

    Beer and cheese are one of the most popular pairings in the world of craft beer. Bring that classic combo into the kitchen with one of the recipes in this collection. When working with cheese (which has a very broad range of flavors) it’s important to remember to match intensities of flavors between the beer and cheese, and when in doubt, …

    Read More

    Recipe Collection

    Taco Tuesday!

    See Full Collection

    Tacos make any day better, but especially Tuesdays. Beer is a popular addition to many fish batters as the carbonation creates a light and airy batter that perfectly highlights the light and flaky texture of fish. Fish is delicate, so remember to stick to lower ABV beers with lighter flavor profiles. Lagers, pale ales and session ales are a great choice when making …

    Read More