I make this pizza dough regularly for my family and it's great. We make it every week and it's always great tasting.

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Recipe Summary

prep:
20 mins
additional:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
4
Yield:
1 pizza crust
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix beer, Parmesan cheese, yeast, salt, pepper, and granulated garlic in a large mixing bowl, stirring to dissolve salt. Let mixture stand until yeast forms a creamy layer, 10 to 20 minutes. Stir in olive oil.

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  • Stir flour into yeast mixture until dough is smooth, adding small amounts of beer or flour if dough is too dry or sticky. Let dough rise 1 hour. Punch down dough and roll out into a pizza crust on a floured work surface.

Cook's Notes:

Double the recipe for a larger pizza. If 4 or more people, you should double the recipe.

Bake pizza in 350 degree F (175 degree C) oven for 20 to 40 minutes, depending on size, until bottom is golden brown. You can bake it on a pizza stone, screen, or a pan of any size.

Nutrition Facts

199 calories; protein 5.4g 11% DV; carbohydrates 32.4g 11% DV; fat 4.2g 7% DV; cholesterol 1.1mg; sodium 603.8mg 24% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/21/2020
I made this and it turned out Awesome... will definitely make again. Read More

Most helpful critical review

Rating: 1 stars
04/25/2014
The hubby didn't mind it but I thought it was terrible. I ate some but in the end I ended up peeling the toppings off and eating them alone. I don't know if its the beer the pepper or what but I won't be making this one again. Oh and no where near cheesy enough. Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/03/2020
It was great. Nice flavor unlike others they I ve tried they were tasteless. More of a thin crust style. Delicious Read More
Rating: 3 stars
05/17/2013
This is a crust that is definitely not for hefty pizzas with lots of toppings--while it worked with D's Taco Pizza a thicker crust would've been lots better--so I suggest you try it with basic toppings like cheese and pepperoni. I paid attention to Christina's review and cut down on the pepper and added more cheese but the crust is rather different than a regular dough crust. Perhaps due to the ratio of beer to flour (I was surprised at the low amount of flour actually) this ends up to be a rather flat much less doughy crust than I prefer. The texture almost reminds me of a flat cornbread and that's not really a hit for me so I'll keep looking. Thanks for the recipe! Read More
Rating: 5 stars
04/21/2020
I made this and it turned out Awesome... will definitely make again. Read More
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Rating: 1 stars
04/25/2014
The hubby didn't mind it but I thought it was terrible. I ate some but in the end I ended up peeling the toppings off and eating them alone. I don't know if its the beer the pepper or what but I won't be making this one again. Oh and no where near cheesy enough. Read More
Rating: 2 stars
03/04/2013
I thought this was ok but unfortunately the rest of the family did not care for this at all. IMO there was too much pepper and not enough cheese to be called a 'cheesy pizza crust'. A more appropriate name would've been spicy or peppery pizza crust b/c the pepper really over-powered the rest of the ingredients. This smelled great but just didn't hit the flavor mark for us...Thanks for sharing. Read More