Cheesy Pizza Dough

Cheesy Pizza Dough

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"I make this pizza dough regularly for my family and it's great. We make it every week and it's always great tasting."

Ingredients 1 h 30 m {{adjustedServings}} servings 199 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 604 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Mix beer, Parmesan cheese, yeast, salt, pepper, and granulated garlic in a large mixing bowl, stirring to dissolve salt. Let mixture stand until yeast forms a creamy layer, 10 to 20 minutes. Stir in olive oil.
  2. Stir flour into yeast mixture until dough is smooth, adding small amounts of beer or flour if dough is too dry or sticky. Let dough rise 1 hour. Punch down dough and roll out into a pizza crust on a floured work surface.
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Footnotes

  • Cook's Notes:
  • Double the recipe for a larger pizza. If 4 or more people, you should double the recipe.
  • Bake pizza in 350 degree F (175 degree C) oven for 20 to 40 minutes, depending on size, until bottom is golden brown. You can bake it on a pizza stone, screen, or a pan of any size.
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Reviews 3

  1. 3 Ratings

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KittyKins
4/25/2014

The hubby didn't mind it but I thought it was terrible. I ate some, but in the end I ended up peeling the toppings off and eating them alone. I don't know if its the beer the pepper or what, but I won't be making this one again. Oh and no where near cheesy enough.

pomplemousse
5/17/2013

This is a crust that is definitely not for hefty pizzas with lots of toppings--while it worked with D's Taco Pizza, a thicker crust would've been lots better--so I suggest you try it with basic toppings like cheese and pepperoni. I paid attention to Christina's review and cut down on the pepper and added more cheese, but the crust is rather different than a regular dough crust. Perhaps due to the ratio of beer to flour (I was surprised at the low amount of flour actually), this ends up to be a rather flat, much less doughy crust than I prefer. The texture almost reminds me of a flat cornbread, and that's not really a hit for me, so I'll keep looking. Thanks for the recipe!

Christina
3/4/2013

I thought this was ok, but, unfortunately, the rest of the family did not care for this at all. IMO, there was too much pepper and not enough cheese to be called a 'cheesy pizza crust'. A more appropriate name would've been spicy or peppery pizza crust b/c the pepper really over-powered the rest of the ingredients. This smelled great, but just didn't hit the flavor mark for us...Thanks for sharing.