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+ servings
A margherita pizza with a beer.
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Skillet Beer Pizza Dough

No need for yeast in this easy homemade pizza dough made with beer and cooked in a skillet. Add your favorite toppings for fun-to-make and delicious personal-sized pizza.
Course dinner, lunch, Snack
Cuisine Italian
Keyword beer pizza dough, homemade pizza dough
Prep Time 20 minutes
Cook Time 10 minutes
rest time 10 minutes
Total Time 40 minutes
Servings 1 9" pizza
Calories 910kcal

Ingredients

Pizza Dough

Pizza Sauce & Toppings

  • 2 plum tomatoes
  • ¼ tsp. salt
  • ¾ cup mozzarella cheese grated
  • ¼ cup parmesan cheese grated
  • 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

The recipe adapted from Cooks Country magazine.
Options for cooking the pizza.
  • 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

Serving: 1 | Calories: 910kcal | Carbohydrates: 66.6g | Protein: 52g | Saturated Fat: 49.4g | Cholesterol: 86mg | Sodium: 1636mg