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100% Whole Grain Wheat Bread
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VegWeb.com  |  Recipes  |  Pizza  |  Pizza Dough  |  Fastest, Easiest Homemade Pizza Crust « previous next »
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Recipe submitted by Geri

Fastest, Easiest Homemade Pizza Crust

Ingredients (use vegan versions):

    2 cup unbleached all purpose flour
    1 cup whole wheat flour
    1 tablespoon baking powder
    12 oz. beer

Directions:

Preheat oven to 400.

Combine all ingredients.  Dough does not have to rise at all, but will be fairly wet and sticky.  Press into oiled cookie sheet (12 x 18 or slightly smaller works well).  If it seems too sticky to work with, sprinkle a little flour on it as you pat/press it into the pan.

Top with your favorite sauce & toppings. Bake 20-25 minutes or until dough is browning & crisp around edges.

Voila!  Enjoy!

Serves: 4-6

Preparation time: 30

yes!  this is the best way to make pizza dough!  it takes nothing, but comes out great!

Archived comment by: tate
Pizza crust is great!  It works to pat it into a 12 pizza pan, too.

Archived comment by: sarah
FFor a little added flavor, add basil, oregano,onion, and garlic to the dough. You can also precook the dough to top it later.

Archived comment by: toby
Any suggestions on what I can use instead of beer?  I'm straight edge.

Archived comment by: jay
I used the original recipe, and it came out great. But if you want it non-alchoholic, I'd try malt beer (in Israel we call it black beer) which has no alchohol but would still make it rise. It will be a little sweeter, though.  Good luck!

Archived comment by: gital
No need to worry about alcohol from beer in dough.  It cannot survive being baked.  I make a delicious fast vegan bread with 5% alcohol dark ale. The finishe'd alcohol content after baking is zero, zip, nada, nothing..

Archived comment by: george
Has anyone tried freezing this dough? I was looking for a recipe to freeze so I would have the crust made up ahead of time.

Archived comment by: sheri
This may sound silly, but is it possible to use a pizza stone for this recipe?  I notice is says to use an oiled cookie sheet, that's why I'm asking.

Archived comment by: k.  
Wow!  This was dead easy and REALLY good!  I tried it as a crust first, and last night I made some shaped into mini-loaves, which I brushe'd with olive oil, garlic and salt (okay, I love salt...!), and it was too good!  I'll be sharing this one.

Archived comment by: victoria
This dough was well received by my entire family.  It was so easy.  I agree with the suggestion to add some spices...I added minced fresh garlic and fresh oregano and basil.  very good.

Archived comment by: rob
What kind of beer should I use?

Archived comment by: mhasselman
Jay--alcohol has a really low evaporation point, colder than that of water. So the alcohol will all evaporate. Dont worry about it.

Archived comment by: emilykjl
I absolutely loved this crust, especially with a little italian herb seasoning and minced garlic.  Its incredibly fast!

Archived comment by: zeenes
I can't have any alcohol in the house... any ideas on a replacement?

Archived comment by: snowy
To make things easier, oil your hands with some olive oil before pressing the dough in the pan.  Its less sticky that way.

Archived comment by: fieldviolet
I forgot to mention that for those of you that prefer not to use beer, you can use club soda instead.  By the way, great recipe.  I followed the advice to put some oregano, basil and garlic in the mixture.

Archived comment by: fieldviolet
This is a definate stayer in our house.  The best, and easiest pizza crust ever.  Because we all like different bases, this was good because you can just spread it thinner for the different pizzas.  I love thick crust, so used a lot, but the kids like thin, so we didn't use as much for them.  We easily got two 12 pizzas out of this.  (I tried the olive oil on the hands thing, and just got stickier - the flour patted on top worked best, and also gave that slightly floury edge that I love on pizzas).  Thanks.

Archived comment by: jaki
This recipe is the best..I've been making this since i was 14. Hang on! Lets do the math- yeah that's almost 7 years!!! Trust this girl, she knows what she's talking about....THEE Best!  If you use expensive beer it makes it better, but anything will work..Works GREAT with spelt flour!

Archived comment by: deliciousBass
Does this end up tasting like beer at all?

Archived comment by: jaws
This recipe is great. Very easy and the results are always good. I use lots of flour to keep it from sticking. I occasionally make this for a personal snack and as far as single servings go, you can make two or three thin crust pizzas with the dough from this recipe. It does need a little “something” to give it some more flavor. I throw in a tablespoon of powdered oregano, about a half tablespoon of seasoned salt, and half a cup of pure cane sugar. The sugar was just an experiment this one time, but it really adds something to it and now I put it in every time. The dough does not taste anything like beer, although I always use the lightest beer I can get; a dark, malty one might affect the flavor.

Archived comment by: hitch

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kellstar
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« Reply #1 on: October 06, 2006, 11:15:42 AM »
This recipe was definitely easier than pizza dough made with yeast, but it was not nearly as yummy. I might try it with a darker beer next time, but when I made this with Honey Lager, it was rather flavorless. But for sure, the easiness can outweigh that!!
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ennahtebazile
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« Reply #2 on: April 06, 2007, 01:42:27 PM »
OK, here's the real deal on this recipe:

1.  the concept is brilliant
2.  the result is totally bland (when you follow the recipe as is)
3.  so, add 1tbsp sugar or honey (or sucanat for all you crazy hippies lol)
4.  and add 1tsp salt OR 2tbsp tamari OR 3tbsp soy sauce
5.  every time you make it, try a different beer!  our staple is Yuengling lager, but a Guinness gives an awesome twist to the flavor of the crust and once we used a PBR because that was what we had on hand, and the crust was actually still awesome!
6.  follow everyone else's advice about adding herbs (especially garlic!) to the dough. 

And that's how it's done!  No kidding - these slight changes take this pizza from bland to grand - my cousins even love it and they are true-blue New York style pizza lovers who generally won't stand for anything but the usual!  This pie is also a hit with people who eat meat - just top half with some deli pepperoni and save the artichokes/olives/spinach/broccoli for your own half!  Cheesy
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cgshirley
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« Reply #3 on: July 09, 2007, 12:22:02 AM »
Wonderful! I added a cup and a half of flour then a half a cup of corn meal (it was actually masa harina, the stuff that is used to make tamales with which is super nutritious!).  My sauce was a tad watery (no paste) so I baked it longer, but it was interesting because the wetness made the top layer not cook as hard as the rest so the result brought up the sensation of cheese almost, it was great!  and the dough didn't stay together as much as I wanted it to (maybe because of the masa) but I kneaded it in some dry flour and it got a  better.  yay vegan pizza, this was the first of many!
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Heterotechno
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« Reply #4 on: July 14, 2007, 04:46:57 AM »
This was pretty good.
I think it was the beer I used but I had kind of a sour taste to it. I'll try a different one next time.
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propinecone
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« Reply #5 on: August 09, 2007, 12:20:17 AM »
this was decent. not amazing. but it was fast & easy.  i followed some suggestions and added some salt, sugar, garlic salt, basil & oregano which definitely added to it.  it was ok but like my roommate said.. "if you got it from a pizza place would you be disappointed with it?" and i'd have to say yes.  i wouldn't be satisfied if i had paid for it.  if you make it definitely add the extras!
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flintys
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« Reply #6 on: August 29, 2007, 08:34:41 PM »
Excellent recipe! I don't have to make my frying-pan pizza anymore! I loved it without all the suggested add-ins! I made half the amount and spread it out for a thinner crust. I reckon the crust is more of a "plate" to hold the toppings: the flavour comes from what you put on top. Someone said it was great with spelt flour. Is that instead of the wholewheat? I don't like using white flour so I'm going to try all wholewheat and mix in some gluten. Has anyone tried that? And has anyone any other suggestions for avoiding using the white flour.
Anyway, I'm glad it asks for 12oz beer as I have to open two 10oz-ers and chugg the remaining 8. Waste not.......??!!
PS Isn't spell check a wonderful thing? The best alternative it could come up with for SPELT is SPLAT!!
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ODDrey
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« Reply #7 on: August 30, 2007, 09:34:37 PM »
WAY surpassed expectation for such a simple recipe.  we used a lager, and mixed in fresh garlic and herbs.  really wonderful, crispy undercrust (we used a pizza stone).  just really, really good.  thanks for sharing!  Smiley
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ODDrey
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« Reply #8 on: August 30, 2007, 09:36:09 PM »
Quote from: ODDrey on August 30, 2007, 09:34:37 PM
WAY surpassed expectation for such a simple recipe.  we used a lager, and mixed in fresh garlic and herbs.  really wonderful, crispy undercrust (we used a pizza stone).  just really, really good.  thanks for sharing!  Smiley

i forgot to mention that we baked it for 10 minutes to set before topping.  delish!
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the1stdrop
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« Reply #9 on: September 20, 2008, 12:00:00 PM »
This is my absolute favorite pizza crust.  It's super easy, and really yummy after adding some herbs and extras.  I don't have patience for yeast crusts, and kneading, and having to wait for it to rise.  I like to add lots of herbs to the crust: garlic, basil, oregano, sage and thyme, and a nice helping of nutritional yeast gives it an extra little something.  I use a stone to cook it on, and it comes out perfect, nice and crispy on the bottom but still thick and able to sustain all the toppings I pile on.  I also make my pizzas half-vegan/half-vegetarian - my guy still eats cheese, so that's why it's split down the middle in my pictures.  =) 
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anikankseniasmom
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« Reply #10 on: September 23, 2008, 06:31:31 PM »
Great crust!  I love that I have a recipe that allows me to make pizza from start to finish in less than 30 minutes Smiley
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berryraw
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« Reply #11 on: September 23, 2008, 09:13:20 PM »
After reading the previous reviews I have some questions about this very intriguing pizza crust....  Has anyone tried using the club soda in place of the beer and if so what were the results?  Also, I'm wondering if anyone has made the crust with all whole grain flours and how that turned out?
I may have to experiment myself, I'm impatient with pizza crusts and love a good yeastless one!
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becka3
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« Reply #12 on: October 01, 2008, 06:11:48 PM »
this was really good for something so simple, i took the suggestions and added garlic, basil, oregano, thyme, sage, salt and sugar. thank you.
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berryraw
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« Reply #13 on: October 26, 2008, 02:03:57 PM »
So far this is the best pizza crust I've made, as far as both taste and the amount of effort involved.  I used all whole grain flour (2 c whole wheat pastry and 1 cup sprouted spelt) and used club soda in place of the beer.  I added some garlic powder, a bit of raw sugar, and rosemary to the mix as well.  The crust stayed pretty moist and didn't rise very much, which I like.  I'll be making this again and probably trying to tweek it more.  Thanks for the recipe! Smiley
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deviant
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« Reply #14 on: November 18, 2008, 08:49:44 PM »
Wow, this is kind of awesome.

I've been craving bread for a sandwich and decided to try this. Used 3 cups white flour (it was all I had), baking soda to replace the baking powder, and Yuengling beer. Added some oregano, fresh garlic, sugar, and salt.
Fluffed up great and done in 20 minutes.
And how nice it was to not have to kneed the dough!
Thanks for the great recipe!
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