Beer pizza dough


  • 210 grs. strength flour
  • 15 grs. baker’s yeast
  • 40 grs. of wheat semolina
  • 120 ml. of wine or beer
  • Tablespoons olive oil
  • Sugar
  • Salt
  • optativo:
  • Oregano
  • Merkén < / li>


Mix all the dry ingredients in a large bowl: flour, semolina, yeast, sugar and salt. If you wish, you can add other elements to flavor the dough, such as Chilean merkén or oregano, just as I did in one of the two doughs I prepared.

Add the beer and begin to knead firmly for about 10 to 15 minutes, until a homogeneous dough is made and it is not sticky to the fingers. If you notice that you need more flour, don’t be afraid to add what is needed.

When the dough is ready, add the olive oil and knead a little more, so that it is impregnated.

Leave the dough covered by a cloth for about 10 minutes or more, so that the yeast begins to act.

Then stretch the dough to the desired thickness… and add the ingredients you like!

Always remember to preheat the oven before putting the pizza in, and make sure it doesn’t overcook. I always set the oven to 200 degrees, but I find that slower cooking may give better results at a lower temperature.

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