Pie Essentials: Drunken Crust Pizza Dough

Andy Anderson !


Fired up the brick oven and had a pizza night. Everyone got to choose the toppings for their pie, and I made the crusts. I have been meaning to try a crust using beer and last evening was my chance. I made a couple of pies and a Stromboli and they all came out great.

The addition of the beer gives the crust an aged flavor that usually is accomplished by letting the dough rest a day or two in the fridge.

So, you ready… Let’s get into the kitchen.


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1 Hr 30 Min
20 Min



  • 1/2 c
  • 1 tsp
    active dry yeast
  • 1/4 tsp
    sugar, granulated variety
  • 1 1/4 c
    flour, all-purpose variety
  • 3/4 tsp
    salt, kosher variety, fine grind

How to Make Pie Essentials: Drunken Crust Pizza Dough


  2. What flour is best for a pizza crust?
    We could have a discussion on that topic that would last all day; however, I wanted to make this crust with something most of have in our cabinets, and that is all-purpose flour. End of story
  3. I made the pizzas and Stromboli in a brick oven, but this recipe directions are for using your oven. I you have a pizza stone use it; however, if not, then a baking sheet will do just fine.
  4. This recipe will yield a single 10 – 12-inch pizza crust… The toppings are up to you.
  5. Gather your ingredients (mise en place).
  6. Warm up the beer to about 110f (43c).
  7. Add the active yeast and sugar to the warm beer and let stand for about 6 – 8 minutes.
  8. Within 6 – 8 minutes the top of the water should begin turning foamy. If this does not occur, then your yeast is dead. Give it a proper burial and get some fresher yeast.
  9. Add the flour, plus the salt, to a stand mixer fitted with a dough hook.
  10. Set the speed to low, and slowly add the beer/yeast mixture.
  11. Blend until the mixture forms a ball, and begins climbing up the hook
  12. You may need to add some additional flour. Just use your own judgement. The dough should hold together and be slightly sticky.
  13. Dust a clean surface with a bit of flour and knead the dough a few times by hand.
  14. Place in a covered bowl and allow to double in size.
  15. Depending on the temperature of your kitchen, this process could take from 1 – 2 hours.
  16. Punch it down, roll it out, top with your favorite ingredients, and stick into a preheated 425f (220c) oven.
  17. Check out that crust.
  18. Here is the Stromboli.
  20. Cut up and serve while nice and hot… Maybe with a few tall cold ones. Enjoy.
  21. Keep the faith, and keep cooking.

Printable Recipe Card

About Pie Essentials: Drunken Crust Pizza Dough

Course/Dish: Pizza
Main Ingredient: Flour
Regional Style: Italian

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