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Fastest, Easiest Homemade Pizza Crust

What you need: 

2 cup unbleached all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
12 ounces beer

What you do: 

1. Preheat oven to 400 degrees F. Grease a cookie sheet (12 x 18" or slightly smaller works well).
2. Combine all ingredients. Dough does not have to rise at all, but will be fairly wet and sticky.
3. Press into prepared cookie sheet If it seems too sticky to work with, sprinkle a little flour on it as you pat/press it into the pan.
4. Top with your favorite sauce and toppings. Bake 20-25 minutes or until dough is browning and crisp around edges.
Voila! Enjoy!

Preparation Time: 
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

YUM!  I turned this into cinnamon apple cinnamon rolls to satisfy a sweet craving.  I just added 1/2 cup sugar and a heavy sprinkle of cinnamon to the flour mixture. Roll into a rectangle (on a well floured surface) then sprinkle finely chopped apples, top with more cinnamon and sugar then roll up into a log and slice into wedges. (You have to shape the wedges by pinching the ends together to make a circle.)  Baked for about 11 min., just until the bottoms were slightly golden brown.  Spread with a powder sugar glaze!  Can't wait to try it as actual pizza dough! :)

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love this recipe! I am sensitive to package yeast products, so this is an ideal recipe for me...plus! i have tried it with a combination of flours including organic cornmeal, rice, and spelt, as well as unbleached white flour. so easy! i bake it first, then add toppings. as the recipe makes more than i need, i freeze the remainder cooked pizza and it is terrific heated up later. today's version was organic all purp. flour, rice and spelt + org. sauce and tomatoes, basil from my garden and grated sheep milk cheese. de-lish........... :)>>>

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We made this into a huge pan pizza.
It was really good, but we added tons of spices and 4 cloves of garlic and it was still pretty bland.
I loved the way it tured out, but I will def be adding more spices next time.

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Sooo this recipe was a huge hit.  I made calzones for my boyfriend and his best friend, they loved them.  I had to use A LOT of extra flour to work with the dough, but it worked out well.

Buuuuut, I added 1 tbsp sugar, 1 tsp salt, garlic, oregano, and basil.  I used Dunkelweiss beer.  It smelled and tasted sooooo good.

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We've made this a few times now using club soda since we don't drink. The first time it came out rather bland, so since then we add oregano, salt, pepper and garlic/onion powder (less than a tsp of each). We cook it for about 10 minutes before topping and cooking for another 5-10. Other than the extreme stickiness, this is great!

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This was FANTASTIC! I am yeast-phobic, so anything that doesn't require it is great.

I followed the instructions and added sugar, onion powder, garlic powder, and vegan Parmesan. I topped mine with tomato sauce, frozen broccoli, and more Parmesean, and kept it as a thin crust. DH topped his with non-vegetarian stuff ( >:() and had a thick crust, and he rated it a success also.

My thin-crust was just a little dry when I went to cook it, but that's because we assembled the pizzas ahead of time and waited to bake them until we were home for work. If you do this, I suggest wrapping the pizzas well with some sort of wrap.

I used a can of Corona (which I hate but we had leftovers that my dad brought for a party). I love recipes on here that let me use up beers I dislike!

I can't wait to make this again!

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Great recipe! I added some spices - about a tsp each of basil, oregano, rosemary, sugar, salt and then some onion and garlic powder (too lazy to chop up some real garlic!). For the amount of effort it takes, it is a pretty great result. Not the best, best crust I have ever had but for a quick week-night pizza dinner it was perfect. I made two small pies, one a thin-crust on a pizza stone and the other a thicker tomato-pie type. The thin crust was definitely the best approach. Thanks for the recipe and I will definitely be making this again!!

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This is a wonderful  all-around recipe. I like that you can adapt it to the type of flour and beer that you have on hand. I usually add a lot of garlic powder, oregano, basil and red pepper to the mix for a little extra flavor. Great for a good meal with no effort!

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I love a deep dish pizza and hate Domino's  and Pizza hut . I tried this recipe ffrom start but I used a 9" pie tin and used half the dough . I froze the other half for a different topping combination . This first try I used Prego traditional spaghetti sauce and added canned tomatos . I also added diced ham , swiss cheese , crushed pineapple and baked at 400 deg. for 25 min. Half way thru the cooking process I covered  the pie tin with an inverted pie tin to protect the outer edge of the crust from being too brown. After baking the full 25 min. I removed it from the oven  and speinkled grated parmisian cheese over the top and placed the inverted pie tin over the top while it coole about 10 min. Turned out great .

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I'm going to try this one this week :)  We're gluten free, so I'll try this with a GF blend - rice flour, potato starch, tapioca starch, and sorghum flour.  I'm so excited for a pizza dough that doesn't have to rise - yay!

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