"I make this pizza dough regularly for my family and it's great. We make it every week and it's always great tasting." — drizzs
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warm beer, or more as needed
1 1/2 teaspoons
pizza dough yeast
ground black pepper
1 1/4 cups
all-purpose flour, or more as needed
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Pizza Dough
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 38
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