How long does it take to make Beer-Infused Pizza Dough?

About 30 minutes in total: 15 minutes of prep and 15 minutes of cooking.

How many servings does this Beer-Infused Pizza Dough recipe make?

This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.

Where does this Beer-Infused Pizza Dough recipe come from?

It was shared by Hulu on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Beer-Infused Pizza Dough – 30-Minute Recipe

Name: Beer-Infused Pizza Dough – 30-Minute Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 beer (lager); 455 g bread flour; 12 g salt; 2.3 g instant yeast; 2.3 g olive oil

A light, airy pizza crust flavored with a can of lager, giving a subtle maltiness that pairs perfectly with any toppings. The dough requires only a short fermentation and can be prepared the night before for maximum convenience.

Recipe by Hulu· Structured by ReelsMeals

From: Instagram(view original)

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Beer-Infused Pizza Dough – 30-Minute Recipe

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Prep Time

15 min

Cook Time

15 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

30 min estimated total time for 2 servings.

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Pizza Dough Beer Vegetarian

Ingredients

1 beer (lager)
1 lb bread flour
0.42 oz salt
0.08 oz instant yeast
0.08 oz olive oil

Instructions

1
Preheat the oven to 475°F (473°F) and place a pizza stone or inverted baking sheet inside to heat.
2
In a large mixing bowl, combine the lager, bread flour, salt, and instant yeast. Stir until the mixture forms a shaggy dough.
3
Cover the bowl with a clean kitchen towel and let the dough rest for 5 minutes to hydrate the flour.
4
Add the olive oil to the rested dough and knead on a lightly floured surface for about 8–10 minutes, until the dough becomes smooth and elastic.
5
Shape the dough into a ball, place it back in the bowl, cover, and let it rise at room temperature for 30–45 minutes, or until it has roughly doubled in size.
6
If you have time, gently deflate the dough, divide it into two equal portions, and shape each portion into a tight round ball. Cover and refrigerate overnight, or keep covered at room temperature for an additional 2–3 hours until relaxed.
7
When ready to bake, transfer one dough ball onto a well‑floured pizza peel, stretch or roll it out to a 12‑inch circle, and add your desired toppings.
8
Slide the topped pizza onto the preheated stone or baking sheet and bake for 12–15 minutes, until the crust is golden and the cheese (if used) is bubbling.
9
Remove the pizza from the oven, let it rest for 2 minutes, then slice and serve.
10
Repeat the baking process with the second dough ball if desired, or store the remaining dough tightly wrapped in the refrigerator for up to 3 days.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Hydrate the flour first

After mixing the lager, flour, salt, and yeast, let the shaggy dough rest for 5 minutes before adding oil.

Knead until smooth and elastic

Knead the rested dough for about 8–10 minutes on a lightly floured surface to develop elasticity.

Optional overnight fermentation

If time allows, deflate, divide, shape into balls, and refrigerate overnight for a relaxed dough.

Let the baked pizza rest briefly

After removing from the oven, let the pizza rest for 2 minutes before slicing.

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