Craving pizza? Try this Quick Skillet Pizza with Beer Dough. Yes, making dough with beer is a thing and no yeast is required just your favorite beer. And one more thing, no oven is required. Seriously. You just need a beer and a skillet to make this golden brown crispy and chewy crust Margherita inspired pizza.
This page may contain affiliate links, please see my disclosure for policy details. I earn commissions if you shop through the links on this page.
Homemade pizza for one
- Making homemade pizza doesn’t need to be a long-drawn-out affair of making dough and letting it rise. The recipe uses beer instead of yeast. Well, actually beer has yeast in it so it makes sense to use your favorite beer which is going to add flavor to the dough and give it a little rise.
- And, what if you just want your own personal pizza and aren’t in the mood for takeout. You can make this pizza in less than an hour.
- Maybe you don’t even have an oven. I know that’s not uncommon, especially in some tiny apartments….ask my daughter. And, not everyone keeps yeast in the house…ask my other daughter. A skillet and a bottle of beer to the rescue.
- For this recipe, you don’t need fancy pizza stones, fancy flours, yeast, or a hot oven. The dough takes just six ingredients plus some simple toppings. Today’s pizza is a simple Margherita-style pizza with tomatoes, mozzarella, and basil.
Dough Questions
Normally pizza dough is made with water and yeast and for this recipe, the beer is going to replace both. The dough doesn’t rise much but gets a little help from the baking powder. You will get more of a thin crust that will get nice and crispy outside and still chewy inside.
The flavor of the dough depends on the type of beer you use and you will taste just a hint of the beer. We are Sierra Nevada fans and usually have that in the fridge, but feel free to use what you like. I haven’t tried a dark stout yet, so can’t give you any thoughts on that.
This dough is nice and soft with some elasticity to it, let it rest for 10 minutes to relax the gluten and then roll away.
Dough and topping ingredients
Let’s make pizza
Making the dough in a bowl
Add the flour, baking powder, salt, and sugar to a medium-sized bowl and whisk it together. Pour in the beer and olive and mix with a fork until combined and the dough leaves the sides of the bowl.
Making the dough in a food processor
Add the flour, baking powder, salt, and sugar to the food processor and whirl to combine. Pour in the beer and olive oil and process until the dough leaves the sides of the bowl. It is best to use a small food processor since this is a small amount of dough.
Rolling the dough and making the pizza
Turn the dough out onto a floured surface and knead to form a smooth ball, cover with plastic wrap, and let rest for 10-15 minutes, or up to two hours. I use a muslin rolling mat for all rolling doughs.
The longer you let this rest the more flavor the dough will develop.
While the dough rests chop the tomatoes and mix with salt then put the tomatoes in a strainer over a bowl. Chop the basil into thin slivers.
Roll the dough into a 9″ circle on the floured surface. Heat a 10″ skillet over medium heat and add the olive, when the oil is hot place the pizza dough in the skillet. The dough will be stiff enough to pick up with your hands. Place the dough in the skillet and poke holes in it with a fork to keep it from puffing up.
Cook the dough for 3-4 minutes until the bottom is brown and crispy, flip the dough over then lower the heat and add the tomatoes, cheeses, and basil. Cook covered for 5 – 7 minutes, watching the bottom crust so it doesn’t get too brown.
Slide the pizza onto a cutting board and cut into fourths and enjoy!
Useful tip and tools
- This recipe calls for cooking the pizza in a skillet. I use a 10″ cast-iron skillet or a heavy-duty stainless steel skillet.
- You can also bake the pizza in the oven on a pizza pan, a pizza stone, or in a skillet. Bake at 425 degrees for 10 minutes.
- If you prefer to use homemade or prepared pizza sauce that will work just as well instead of the chopped tomatoes.
Other recipes made in a skillet
You can bake cakes in a cast-iron skillet and they are fabulous. This Vanilla Bean Skillet Cake is from my grandma’s recipe box and it’s simple and so full of rich vanilla flavor. For a fruity cake bake this Maple Apple Skillet Cake that just uses maple syrup for a sweetener.
Use your iron-skillet to make this Farmstand Cornbread that is full of fresh veggies and lots of cheese. You will love the crispy edges and tender insides of this bread, which is perfect with soup, salads, or even just by itself.
If you love your cast-iron skillets make sure they are seasoned properly. This guide will show you the best tips and tricks for keeping your skillet in the best shape for cooking and baking.
Why you will love this pizza
- It’s really easy to make, no fancy ingredients required
- You don’t need yeast
- No oven is required, so if you don’t have one or it’s too hot to turn yours on you can still have homemade pizza
- This recipe makes a small pizza, perfect for one person
Leftover beer oh-no!
So I hear ya, if I’m only using ⅓ cup of beer what should I do with the rest? Well, you can make a double batch of this dough or another single recipe for the dough and freeze it for up to three months, or do as I did, and drink it while cooking the pizzas. Either way works!
Skillet Beer Pizza Dough
Ingredients
Pizza Dough
- 1 cup AP flour
- ½ tsp. baking powder
- ½ tsp. salt
- ½ tsp. sugar
- ⅓ cup beer
- 1 tbls olive oil
Pizza Sauce & Toppings
- 2 plum tomatoes
- ¼ tsp. salt
- ¾ cup mozzarella cheese grated
- ¼ cup parmesan cheese grated
- ⅓ cup basil chopped
Instructions
Pizza Sauce
- Start the pizza sauce first by chopping the plum tomatoes and then mixing with salt, then place the tomatoes in a strainer set over a bowl for the juices to drain.
- Chop the basil in small shreds.
Pizza Dough
- Add the flour, baking powder, salt, and sugar to a medium-sized mixing bowl and whisk with a fork.
- Add the beer and olive oil to the flour mixture and stir with a fork until combined and the dough leaves the sides of a bowl.
- Optional - the dough can also be made in a small food processor. Add the dry ingredients and pulse for 30 seconds then add the beer and olive oil to the food processor bowl and process just until the dough leaves the sides of the bowl.
- Transfer the dough to a floured surface and knead the dough until it becomes a smooth ball.
- Cover the dough ball with plastic wrap and let sit to relax the dough for 10 minutes.
- Roll the dough into a 9" circle with a rolling pin, or you can stretch it with your hands.
- Heat 10" skillet over medium heat, and add 1 tablespoon of olive oil. Most any skillet type will work, I use an iron-skillet. When the oil is hot add the pizza dough to the skillet and poke holes all over with a fork to keep the dough from puffing up. Cook 3-4 minutes until the bottom of the dough is golden brown and crispy.
- Flip the dough over and add the drained tomatoes, cheeses, and basil.
- Reduce the heat to low and cover the skillet. Cook for about 5 - 7 minutes until the bottom crust is brown and crispy and the cheese has melted.
- Transfer the pizza to a cutting board, using tongs, a spatula, or depending on the pan, the pizza can slide out. Cut the pizza into four quarters and serve.
Notes
- You can also bake this pizza. Preheat the oven to 425 degrees F. Place the dough in a skillet, or on a pizza pan or pizza stone. Add the toppings and bake for 10 minutes. If using a pizza stone let the stone heat up for 15 minutes before baking.
- You can grill the pizza by letting a pizza stone heat up on the grill then place the dough on the pizza stone, poking the holes in the dough, and adding all the toppings. Turn the heat down to low and grill. Since all grills heat varies watch the bottom of the pizza. It should not take more than 5 minutes to cook. Carefully remove the pizza with tongs from the pizza stone and place it on a pan to transfer.
- If you prefer, instead of using the tomatoes spread the dough with your favorite pizza sauce.
- If you want to add more toppings to the stovetop pizza such as sausage or pepperoni these need to be precooked before topping the pizza.
Nutrition
Follow One Hot Oven
Like what you see? Make sure you are following One Hot Oven for more tasty sweet and savory recipes!
Pinterest |Instagram | Facebook | Twitter |
Thank you for stopping by the One Hot Oven blog. Please leave a comment to say Hello or just let me know what you are baking these days, I always love hearing from fellow bakers. Have any questions or just want to chat about the recipe? Contact me here, and I’ll be happy to help!
Addie
This pizza is such a fun twist on the classic!
Mama Maggie's Kitchen
Oh my! I need this in my life. Must print your recipe. Thanks for sharing.
Chef Dennis
My sons will love this!
Angela
I love making pizza at home and I always like to experiment with new recipes, this one is super good and easy.
Freya
I was planning to make pizza this weekend but I might give this no-knead crust a go instead! Looks like a real timesaver! Funnily enough I just shared my beer bread recipe yesterday!
Jere Cassidy
Yes, I saw your bread recipe and that caught my eye.
esbeads
They both look delicious! I will have to try this!