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An easy peasy, ultra-delicious pizza dough that is made with just a beer… WHAT WHAT ???

I have been to Italy many times and I have eaten a lot of pizzas and learned a ton of different recipes for the crust. But this one is my all time favorite. Take it from me. You will never make another dough again.

I suggest making the crust with 00 Italian flour. It is critical to let it proof for between 24 to 48 hours in the fridge.

It’s super thin and crispy and it’s so easy I just gotta share this epic recipe. It’s a delizioso.

Enjoy!!! xxxx MM



Homemade Pizza Dough

  • Author: Melissa Mayo




  • 4 cups 00 Italian flour plus more for dusting
  • 1 tspn instant pizza crust yeast
  • 1 tspn salt
  • 1 tspn sugar
  • 2 TBS extra virgin olive oil
  • 1 bottle of room temperature beer (warm to the touch)


  • Shredded Mozzarella or soft mozzarella balls
  • 1 bottle Puttenesca/Marinara Sauce
  • Fresh Basil
  • Dried Italian seasoning
  • Salt and Pepper
  • Olive oil

****Additional Toppings – Anchovies, Kalamata olives, pineapple, mushrooms, sun-dried tomatoes, zucchini ribbons, roasted eggplant, figs, nectarines, goat cheese, roasted peppers, artichokes, avocado, fresh rosemary and thyme, arugula.


Combine the flour, sugar, salt, and pizza yeast in a large bowl. Stir with a fork to combine dry ingredients. Make a well in the center of the flour and pour in the olive oil and the beer. Using a fork, gradually stir the flour into the yeast mixture until mostly combined, and then mix with your hands to bring the dough together.

Turn out onto a clean surface. Knead the dough until smooth (5-10 mins), dusting with flour as needed. Lightly oil a bowl; add the dough. Cut a small cross in the top of the ball. Cover with plastic wrap. Place in the fridge overnight.

After 24 hours, divide the dough into 4 rounds. Place these on a baking sheet, brush with olive oil and cover with plastic wrap. Allow them to proof in the fridge for another 12 to 24 hours. An hour before making the pizzas take them out of the fridge.

Preheat to 500 F/260 C.

Position 1 oven rack in the center and the 2nd rack on the bottom. Place the one ball on a floured surface.  Roll it out with a rolling pin always starting at the center and rolling outwards into an irregular oval, dusting with flour as needed. For cracker-thin crusts, use your hands to gently stretch the dough even more.

Place the dough on a lightly greased or foil-lined cookie sheet or pizza stone. Top with a tomato sauce, shredded mozzarella, and assorted toppings ****. Sprinkle with Italian spice and season well with salt and pepper. Drizzle with olive oil.

Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top. About 10-15 minutes for one pizza on the bottom rack or between 15-20 minutes for 2 pizzas on the bottom & middle rack.



You can make thicker pizzas but baking time increases. Always check the bottom is crispy and golden brown. Dough wrapped in plastic wrap can be kept in the freezer for 2 weeks.

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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