No Yeast, Thin Crust Beer Pizza Dough

Recipe adapted from Quick and Easy Recipes

Second try on this recipe, discovered the difference between a harder crust and a fluffier crust was the addition of baking powder.

I like the slightly fluffy crust better, so this shall be the one I’m saving here on this page.


Pizza Base:
210g Flour
2 tbsp Olive oil
120ml Beer
1 tsp baking powder (omit if you prefer a slightly harder crust)
1 tbsp Salt + 0.5tsp Italian Herbs (I used 0.5 tsp Tomato Mozzarella Salt in place of this, which has some Italian herbs in it already)

Tomato Mozzarella Salt I got in Germany

Hawaiian Pizza Toppings:
Pizza/pasta sauce
Pineapple cubes
Ham, cubed or cut into tiny squares
Cheese (I used regular cheddar square slices for burgers)


1. If you are doing it by hand, like my first try, mix the dough ingredients together and knead the dough for about 5 minutes. If the dough starts sticking to your fingers, dust a little bit of flour and continue kneading the dough.

On my second try, I just added all the dough ingredients into a food processor and let the machine knead it for me for about 3-4minutes.

2. Let the dough rest for about 10-15minutes. While the dough is resting, preheat your oven to 180°C.

3. Line your baking tray with baking paper, roll your dough on the baking paper to your desired thickness. Bear in mind it will rise to about 1.5times the rolled height. Some would advocate stretching the pizza dough instead, but to each their own.

4. Let the dough rise for another 5-10minutes.

5. Apply a layer of sauce, before adding your desired toppings. If you are using cheddar squares for burger, you might want to lattice it (kinda) so the melted cheese helps to keep your other ingredients in its place so they won’t fall off when you slice your pizza or when you pick it up.

6. Pop them into the oven for about 15minutes, until the cheese melts/ your base is cooked, and you have some browning on the pizza crust.

Pizza from attempt number 1.

Bon appetit!

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