Beer Pizza Dough

Beer Pizza Dough

This beer pizza dough is made with Right Brain Brewery's Hawk Owl Amber Ale. Recipe courtesy of Chef Michael Peterson. View all four of Peterson’s delicious Northern Michigan microbrew-inspired recipes, including beer and cider from Workshop Brewing Company, Left Foot Charley, Right Brain Brewery and Short’s Brewing Co.


  • 3 cups tepid water
  • 1 ounce yeast
  • 1/2 ounce honey
  • 1/2 ounce blended oil
  • 4 pounds, 6 ounces high-gluten flour
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups Hawk Owl amber ale
Toppings: for one pizza
  • 3 ounces béchamel
  • 4 ounces mozzarella
  • 1 large Yukon potato sliced thin
  • 3 ounces Tasso (spicy cured ham) sliced thin
  • 3 shallots (sliced thin, sautéed till caramelized; deglaze with
 amber ale)
  • 3 ounces goat cheese
  • 1/2 cup arugula; toss with salt and pepper and olive oil
  • 2 teaspoons amber malt (found in beer supply store)


Dough Combine water, yeast, honey and oil in mixer, and allow to rest for 5 to 10 minutes. In a large bowl combine flour, salt, garlic and onion. Start mixer on low speed. Add flour mix in two batches. In the second batch add the beer. Continue to mix till dough is smooth. Remove from mixer. Knead lightly and portion into 9-ounce balls. Place in oiled container, cover with plastic wrap, and refrigerate until ready to use. Pizza Bring dough to room temp. Stretch out till thin. Spread béchamel over entire pizza and add mozzarella. Then add Tasso, shallots, potato and goat cheese. Bake till golden and crispy. Take out of oven and drizzle with amber malt. Cut pizza. Place on plate and sprinkle with the arugula.

Photo(s) by Todd Zawistowski