Beer Dough Pizzas

  • Prep Time: 5 min
  • Total Time: 1 h 10 min
  • Serves: 4


  • 2 ½ cups all-purpose flour, divided (approx.) 625 mL
  • 2 ¼ tsp 1 pkt quick rise instant yeast (8 g) 11 mL
  • 1 tsp salt 5 mL
  • 1 tsp sugar 5 mL
  • 1 cup beer (lager or ale), at room temperature 250 mL


  • Step 1

    In large bowl, stir 1 cup (250 mL) flour with yeast, salt and sugar. Pour in beer; mix well. Gradually stir in remaining flour until shaggy dough forms. Transfer to floured work surface and knead 5 min. or until smooth and elastic; add 1 tbsp (15 mL) flour at a time if dough is sticky. Transfer to greased bowl. Cover and let rise in draft-free spot 30 to 60 min., or until doubled in size.

  • Step 2

    Divide dough into 4 portions. Lightly dust work surface and roll each portion into 7-in. (18-cm) rounds. Transfer to 2 greased baking sheets.

  • Step 3

    Place dough rounds on grill preheated to medium-high. Cook 2 to 3 min. until bubbles start to form on top and bottom is well-marked. Flip and grill another 2 to 3 min. until bottom is well-marked. Transfer grilled crusts onto baking sheets. Reduce heat to medium-low. Off the grill, top crusts with desired garnishes then set back onto grill until heated through.


Garnish pizzas with your favourite toppings: cooked sausage or bacon, onions, pesto, sliced tomatoes, bocconcini, or a sweet-savoury combo of olive oil, fresh figs, torn prosciutto and fresh basil.

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Nutrition Facts

  • Per serving (¼ of the recipe)
  • Calories 290
  • Protein 9 g
  • Total fat 1 g
  • Sat fat 0.2 g
  • Carbohydrates 63 g
  • Fibre 3 g
  • Sugar 3 g
  • Sodium 590 mg