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Beer Drinker's Pizza Dough

Courtesy of Santo Bruno, this recipe for Pizza Dough makes a delicious base for a Beer Drinker's Perfect Pizza.

  • Yield: Makes enough for four 12-inch pizzas
Beer Drinker's Pizza Dough

Source: The Martha Stewart Show, November Fall 2005


  • 1 cup warm (110 degrees to 120 degrees) beer
  • 3 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 1/2 tablespoons coarse salt
  • 1 1/2 ounces fresh yeast
  • 2 3/4 to 3 1/4 cups all-purpose flour, plus more for dusting


  1. In the bowl of an electric mixer, whisk to combine beer, 2 tablespoons olive oil, sugar, salt, and yeast. Fit bowl on electric mixer fitted with a dough hook, mix until incorporated, 1 to 2 minutes. Slowly add flour, and mix until dough is fairly stiff, about 10 minutes.

  2. On a lightly floured work surface, knead dough until smooth and elastic, about 5 minutes. Brush the inside of a large bowl with remaining tablespoon olive oil; transfer dough to bowl, turning once to grease top. Cover bowl with plastic wrap, and leave in a warm place until dough has doubled in size, about 1 1/2 hours.

  3. Punch down dough, and transfer to a clean surface. Using a bench scraper or sharp knife, divide dough into quarters; keep covered with plastic wrap.

Reviews (2)

  • lbc420 26 Oct, 2010

    That must be a typo, with less than 3 cups of flour it should only be 1.5 teaspoons of salt!!

  • AuGambit 13 Mar, 2010

    My girlfriend and I just tried this dough. Ack! It is soooo salty! And it's not like we are health nuts or something, we eat salty foods all the time. We are thinking of trying it again, however we will cut out much of the salt.

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