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Insanely Easy No-Roll Beer Dough Recipe for Pizza

I’m Karen, and I’m a junk-aholic. Seriously. I tend to develop rather worrying addictions to some of the world’s least healthy foods. Cheeseburgers. Onion rings. French fries. And of course, the evil almighty pizza.

Unfortunately for my appetite (but fortunately for my health), there’s just not a lot of good pizza in Barcelona. In fact, I’ve never had any. Here, the national pizza chain (called TelePizza) uses horrid cheap-o cheese with the slimy texture of Kraft singles (shamefully, I love Kraft singles– but I don’t want them on my pizza!) The “sausage” is exactly like Taco Bell beef. It’s eerie how similar they are, actually (especially considering there’s no Taco Bell in Spain). The pepperoni is… well, weirdly spongy. And the sauce is tasteless.

That’s what the Spanish call pizza. They’re nice people, but… come on. Sick!

So aside from ordering the occasional Pizza Hut pizza (yes, I know Pizza Hut is relatively crappy, but compared to TelePizza it’s wonderful), I like to make my own. But I’m generally too lazy to work with yeast, not to mention having to go to a special store to find bread yeast in Barcelona. Ugh.

So this recipe is perfect. Is it as good as U.S. pizzeria pizza? Heck no. Homemade never is, somehow. But it’s truly awesome, healthier than take-out, and so quick (takes about 30 minutes from beginning to end) that you’ll probably want to make it as often as I do. Here goes. Click photos to enlarge.

No-Rise, No-Roll Wheat Beer Dough Pizza Recipe

3 C. Unbleached wheat flour
1 tbsp. baking powder
1/2 tsp. salt
1 can (12 oz.) beer
olive oil (for greasing)

Preheat the oven to 450 degrees F. Combine dry ingredients with a fork in a large mixing bowl. (I like to toss in some dried herbs and parmesan.) Add beer (unless you want a strong beer flavor, use light) and stir until mixed.

Mixing beer dough for no roll pizza crust

Flour a clean work surface and knead dough 2-3 times, until less sticky and coated in flour.

Oil your fingers with olive oil (this prevents sticking) and press dough into a square or round pizza pan well-greased with olive oil. This makes one or two pizzas depending on the size of your pan– you don’t want the crust to be too thick. In the pic here, I made one large pizza with this recipe.