This is a great bread machine pizza dough. It is quick, easy, and yummy. You can add any spices to increase the flavor, but I like to add basil and rosemary.

Kim

Recipe Summary

prep:
10 mins
cook:
24 mins
additional:
2 hrs
total:
2 hrs 34 mins
Servings:
6
Yield:
1 pizza
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start.

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  • Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand 15 minutes.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Spread sauce and toppings on top of dough. Bake until crust is lightly brown and crispy on the outside, about 24 minutes.

Nutrition Facts

262 calories; protein 6.2g 12% DV; carbohydrates 46g 15% DV; fat 4.4g 7% DV; cholesterol 10.2mg 3% DV; sodium 418.3mg 17% DV. Full Nutrition

Reviews (524)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2008
Very good recipe, measurements are "just right", but for a bit more flavor...add 1 tsp. garlic powder, and 1 tsp. basil to dry ingredients. I was in a bit of a time crunch, and couldn't wait the 2.5 hours so here are a few tips... Let the bread machine kneed the dough until a soft, smooth ball forms, 5-10 minutes. Then, turn bread machine off and place the dough into a bowl lightly covered with olive oil or cooking spray. Put a damp towel over the bowl, and set the entire bowl in a warm place - such as an oven that has been "warmed" and shut off. Let dough rise for 30 minutes, punch it down and then roll out r toss. Let rest for 2-3 minutes, then transfer to pan or stone, and bake. Saves you almost 1.5 hours, including bake time!!!!!! Read More
(357)

Most helpful critical review

Rating: 1 stars
02/16/2011
I'm not sure what I did wrong but I couldn't get it to roll out onto my pizza pan it was really dry. I was terribly disappointed it sounded so good. May try it again sometime and just mix it by hand. Read More
(6)
672 Ratings
  • 5 star values: 559
  • 4 star values: 80
  • 3 star values: 16
  • 2 star values: 8
  • 1 star values: 9
Rating: 5 stars
02/18/2008
Very good recipe, measurements are "just right", but for a bit more flavor...add 1 tsp. garlic powder, and 1 tsp. basil to dry ingredients. I was in a bit of a time crunch, and couldn't wait the 2.5 hours so here are a few tips... Let the bread machine kneed the dough until a soft, smooth ball forms, 5-10 minutes. Then, turn bread machine off and place the dough into a bowl lightly covered with olive oil or cooking spray. Put a damp towel over the bowl, and set the entire bowl in a warm place - such as an oven that has been "warmed" and shut off. Let dough rise for 30 minutes, punch it down and then roll out r toss. Let rest for 2-3 minutes, then transfer to pan or stone, and bake. Saves you almost 1.5 hours, including bake time!!!!!! Read More
(357)
Rating: 5 stars
01/24/2008
My family loves this pizza dough. I was having trouble w/it not as crispy as my family likes so I bake it for 5 mins., take it out of the oven and then we dress it up w/toppings and put it back in. It's awesome. Read More
(334)
Rating: 5 stars
11/12/2008
This was my first pizza dough I made in my new bread machine. I didn't have any beer since we don't drink and didn't feel like running to the liquor store with my 3 girls (all 4 years and younger). So I decided to use a can of generic Cream Soda I had in the fridge. I stirred it up for a while to remove the carbonation and threw it all in the machine as instructed (also added garlic powder and dried basil). I followed advice of another reviewer and baked crust alone for about 5 minutes then added toppings and finished baking for about 15 additional minutes. The crust's texture was excellent, the flavor was very good although I could taste the cream soda a little. I will definitely make again but with beer next time! Make this, you will love it! (Oh and it makes one thick crust pizza the size of a normal round Pizza stone) Read More
(246)
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Rating: 5 stars
06/22/2008
This is probably the best bread machine pizza crust I've ever made and we make a lot of home made pizza! I really love this recipe and will use it as our regular pizza night dough. I don't know what the best part of this dough is the fact that it is to silky soft but not sticky and really easy to work with or the perfect flavor and texture after baking! This made one big 16 by 14 cookie sheet sized pizza. After the 25 minutes baking I slid the pizza off the pan and directly onto the oven rack for a minute to crisp up the bottom because I used an insulated baking sheet -- great for cookies because it prevents the bottoms from burning but not ideal for pizza because you want the bottom crispy. Thank you so much for posting this recipe and thank you to Chikee for recommending it:) Read More
(135)
Rating: 5 stars
05/09/2008
Yowza!!!!! This was OUTSTANDING! Made this for a friend and I and used all whole wheat flour and Coors Light beer. Added freshly minced garlic and about 2 T of dried basil to the dough and then cooked it on the grill. Used what was left as some breadsticks that we drizzled with a little butter. Absolutely wonderful. Thanks! Read More
(87)
Rating: 5 stars
06/04/2008
Excellent, easy, but does have a very beery flavor. The dough seemed very sticky when I started shaping the pizza, but got better as it was worked. I didn't have a pizza stone or pan handy, so with a tip from my brother (the expert pizza guy) I preheated a heavy cookie sheet in the oven, and formed the pizza on parchment paper--then just slid the pizza on the parchment onto the hot cookie sheet. Easy! The crust overall was a little thicker than I like, I think next time I may split the dough in half and make two thinner crust pizzas, but that's just personal preference. Read More
(61)
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Rating: 5 stars
10/01/2009
I LOVE the flavor of this pizza crust! Rich and yeasty and beer-y, YUM!! My tips for making it a little crisper: Brush the entire crust with a little olive oil before you add your toppings, then pre-bake for 5-6 minutes. Remove from oven, top as desired, and bake again until melty and yummy. If you're like me and LOVE a ton of fresh veggies on your pizza, try this to reduce the water that cooks out of them and makes your crust soggy: Put mushrooms, peppers, onions, whatever you're using in a bowl and zap them for no more than a couple of minutes in the microwave, then let them rest, covered, for a bit. They'll partially cook and you'll be amazed at the amount of liquid you can drain off BEFORE you add them to your yummy pizza crust! Enjoy! Read More
(59)
Rating: 5 stars
02/02/2008
I've made a lot of pizzas and can easily say this is one of the best tasting pizza crusts I have made. Used a cup of Sam Adam's White Ale which I whipped for a minute to get rid of the carbonation and followed the recipe to a T. Super easy and great flavor. Thank you. Read More
(43)
Rating: 4 stars
06/04/2008
Good recipe! I like to add a teaspoon of italian seasoning to give it some flavour. I love being able to make my own pizza from scratch - so much cheaper. I made it with flat ginger ale instead of beer once - made a great base for a Thai chicken pizza. Read More
(34)
Rating: 1 stars
02/16/2011
I'm not sure what I did wrong but I couldn't get it to roll out onto my pizza pan it was really dry. I was terribly disappointed it sounded so good. May try it again sometime and just mix it by hand. Read More
(6)