Beer spiked pizza dough

Music: A funky meal, deserves some funky music – “Head Hunters” by Herbie Hancock. You really should own this album. You will be whistling “Watermelon Man” for days. The opening track “Chameleon” features one of the funkiest grooves ever laid down with it’s driving, catchy bass line. Put this album on and try not to dance. I dare you. To accompany a true meal “for the people” this music defines the same and sure to get the night started right. If you enjoy a little funk in your meal and music, you cannot possibly go wrong here!

Menu: Pizza. And beer. Obviously.

Okay, pizza and beer are the classic duo, right? Right. How on earth is this not more popular?? Beer spiked pizza dough!!! I mean beer has the sweetness and flavor to stand up in a pizza dough. And even more so with a nice whole wheat crust. So, when I came across this brilliant recipe, I thought, I have to make it Colorado style…with Fat Tire! Look at that sexy bottle. I found this recipe a few weeks back and got so excited about it I made the husband read it. And when he came home the night I was making it, I refused his entry into the kitchen until this wonderful creation was finished. It was one of those meals that you’re so proud of that you just want to show it off. Yea, pretty much how I felt about that. It made wonderful leftovers the next day too 🙂

The beer workin’ the yeast. Again, it’s a perfect duo.  The beer provides sugar and flavor for the base.

 The end result provided a slightly tangy, dark, rich dough.  Here it is rolled out to perfection. “Chameleon” was rockin’ on the speakers, while I was rollin’ the dough. Okay that was way cheesy, but really, it was a perfect moment. And here come the layers…No sauce needed.

Just a nice layer of good EVOO, freshly mined garlic (lots), crushed red pepper, and slices of fresh basil.  

These become these…

Overgrown, gi-normous roasted beets become the sweet, flavorful, meaty next layer…

Topped with thin slices of spinach, lots of feta, and the cutest yellow pear tomatoes halved…

And viola! Beer spiked pizza dough with fresh veggies from the farm!

Beer Spiked Pizza Dough


  • 1 12 oz. bottle of tasty beer (I used Fat Tire)
  • 1 TB honey
  • 1 package of active yeast
  • 3 cups of whole wheat flour
  • 1 TB kosher salt
  • EVOO


  1. In a glass measuring cup, pour out 1 cup of beer.  Place in microwave and heat up for 30 seconds – 1 minute (depending on how powerful your microwave is and how cold your beer is).  You want the beer to be lukewarm, not hot.
  2. Add yeast and honey to warm beer.  Stir everything until incorporated.  Let rest for 5 minutes until bubbly and foamy.
  3. In a large bowl, mix flour and salt. Slowly add beer/yeast mixture, while stirring.  Continue to add rest of beer to flour mixture.  I had a big sip leftover for me!  You may need additional water if your dough is still dry after the beer.  
  4. Once dough is pliable, take out of bowl and knead for 5 – 10 minutes, until dough is smooth and elastic.  If you poke your finger in it, it should bounce back.  
  5. Lightly EVOO a large bowl, place dough into bowl and let rise for at least 2 hours in warm place. 
  6. About 10 minutes before dough looks to be done, place pizza stone in oven, set to 500 degrees to warm up. 
  7. Once dough has double in size, remove dough and split in half.  At this point, I freeze half the dough in a freezer bag, letting all the air out. 
  8. With remaining dough, roll out into preferred shape. Turn oven down to 400 degrees. Place dough on pizza stone and cook for about 5 minutes.  You really just want to warm it up.  If you top with uncooked items, there’s no need to pre-cook, however, since all my toppings were cooked and just needed to reheat, I chose to pre-cook.
  9. Take out and top however your hearts desires!  Place back in over and cook until cheese is melted and browned in spots. 
  10. Enjoy 🙂

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We are a sustainable family run farm in Upstate SC specializing in pasture-based animals/protein. "Nourish your body, excite your taste buds, give back to the earth."

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