Beer Batter Pizza Crust
Are you a pizza fan? How about a thick and crispy/just like a restaurant pizza crust fan? If so, you are going to LOVE my momma’s beer batter pizza crust!
Backstory: I was a weird, stubborn little child who didn’t like pizza and flat out refused to eat it. Once on a trip I sat in the van and sulked for 45 minutes while my family sat in Pizza Hut and ate dinner. (tbh I still dislike their pizza’s)
As I matured I learned to eat it, and there is one place in particular that I did end up liking even though it still wasn’t my meal of choice. But then that all changed.
The fall I found myself pregnant with our first I had a strange craving. At least strange for me. I wanted Pizza!
At the time my mom had recently perfected her pizza crust recipe. And by perfected, I mean PERFECTED. It’s the kind of recipe that one shouldn’t share, but she does and that freely.
So consider yourself lucky, you are getting the beer batter pizza crust recipe that I still love and crave even though my “baby” is now 2 and I’ve had a pregnancy since then. All other pizza’s simply fail to even compare!
Beer Batter Pizza Crust Recipe
Like all good things, a little time is involved in the making of this. My mom makes four pizzas at a time and often has company or family over to help eat them, or she takes them to people. They are also fine frozen after they’ve been baked, simply reheat like you would any freezer pizza.
Mom has her own set of toppings she always uses, but you can use anything you like. She has learned that sprinkling cheese over the sauce and under the toppings works best. Otherwise the top of the pizza wants to slide off when you try eating it.
- 2 cups warm water
- 2 tablespoons honey
- 2 tablespoons yeast
- 2 teaspoons salt
- 4 cups whole wheat flour
- 4 tablespoons olive oil
- 1 12oz can beer
- 4-5 cups all-purpose flour
- In a small mixing bowl, mix yeast, honey and warm water.
- Mix whole wheat flour and in salt in a large bowl.
- Once the yeast mixture becomes foamy, pour it into the bowl with the flour mixture.
- Pour olive oil and beer into the large bowl as well.
- Stir to combine, then add remaining flour ½ cup at a time, stirring until the dough is soft smooth and elastic in texture.
- Place in a deep, greased bowl and let rise 45 - 60 minutes or until doubled in size.
- Divide dough into 4 balls. Dough may be refrigerated after this, for a day or two if desired.
- Spread 3-4 tablespoons olive oil in the bottom of a deep dish 16" pizza pan.
- Roll dough out into 18" circles and place into pan, dough will shrink to the right size.
- Raise 30-45 minutes until dough has doubled in size.
- Have all pizza ingredients prepped and ready to place on Pizza as soon as the dough has raised.
- Assemble pizza and bake at 425 for 10 - 15 minutes, or until the edges are browned. Bake two pizzas at a time if you like. Place one on the top rack, and one on the bottom rack, then switch half-way through baking.
