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Beer and Basil Pizza Crust Recipe


Beer and Basil Pizza Dough

Beer and Basil Pizza Crust

Photo and Recipe: Diana Rattray

 This dough makes a delicious pizza crust, and it's easy to make by hand, with a stand mixer, or in the bread machine on the dough cycle. Add your favorite toppings and cheese and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 1 Large Pizza Crust


  • 1 cup beer, room temperature, about 70° F or a few degrees above
  • 2 cups all purpose flour
  • 1 cup bread flour, or use semolina flour or more all-purpose flour
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 1 teaspoon dried leaf basil
  • 1/4 teaspoon garlic powder, optional



Combine all ingredients in a large mixing bowl, the bowl of a stand mixer, or bread machine. Mix until a dough is formed, then knead for about 5 to 7 minutes, until smooth and elastic. The dough should be somewhat firm but a little tacky.

Oil a large bowl with a little olive oil.

Put the dough into the oiled bowl. Turn to coat all sides lightly with oil. Cover with plastic wrap and let  the dough rise in a warm place for about 1 1/2 hours, or until doubled.

Roll the dough out on a large sheet of parchment paper to a round about 14- to 16-inches in diameter, or roll to a rectangular or oblong shape.

Top as desired and slide a baking sheet under the parchment paper.

If using a baking stone, place it on the lowest rack and preheat the oven to 450° F.

Carefully slide the pizza, parchment paper and all, onto the pizza stone. Or, leave the pizza on the baking sheet. 

Bake the pizza for about 20 minutes, or until the crust is browned, the toppings are cooked, and cheese has melted.

Makes 1 large or 2 small pizzas.

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