Founders Beer Dough Margherita Pizza

What happens when you mix a crisp IPA, a well-fermented dough, and a blazing hot Baking Steel? You get pizza magic. This Founders Beer Dough Margherita takes our beer-infused dough and turns it into a pie that’s light, airy, and full of flavor  the kind of pizza you make once and then a second time.

Ingredients

• 1 dough ball (about 250 g) of Founders Beer Dough
• ½ cup Cento All Purpose Crushed Tomatoes (seasoned lightly with sea salt)
• ¾ cup low-moisture mozzarella, shredded
• 3–4 slices fresh mozzarella
• Fresh basil leaves
• Olive oil and sea salt to finish

Method

1. Preheat your Baking Steel at 550°F (288°C) for 45–60 minutes. 
2. Stretch your dough gently to about 12 inches. Keep the edges a little thicker  that’s where the puffy magic happens.
3. Sauce lightly. Spread about 2 tablespoons of Cento crushed tomatoes, leaving a border around the edge.
4. Add your cheeses. Layer mozzarella slices first, then place a few torn pieces of fresh mozzarella on top.  I added a couple of spoons of more sauce on top of the cheese.
5. Launch onto your Baking Steel using a lightly floured peel. Bake for 5–7 minutes, turning once for even color.
6. Finish. Optional add fresh basil and a drizzle of olive oil right after baking. Slice and listen for that crisp bottom.

Why It Works

• The Beer Dough: Adds subtle malt sweetness and deep color from Founders All Day IPA.
• The Cento tomatoes: Bright acidity that balances the hop aroma.
• Double mozzarella: Low-moisture for stretch, fresh mozzarella for creaminess — the perfect blend.
• The Steel: Insane heat transfer for a crisp, blistered crust every time.

Tips for Perfect Results

• Use room temperature dough for easy stretching and great oven spring. Dough takes about 3-4 hours to get to room temperature.
• If your oven runs cool, broil for the last minute for extra char.
• Keep toppings light, especially the sauce.  All that extra moisture can seep into the dough.

the beer dough stretched out on a wooden pizza peel

before the bake, the sliced cheese and fresh mozzarella with cushed tomatoes

Underneath the pizza, crispy Baking Steel bottom

Beer Dough Pizza Margherita 

Frequently Asked Questions

Does the beer flavor come through?

Yes, but subtly. It adds complexity without tasting like beer more of a warm malt sweetness and aroma.

Can I use a different beer?

Absolutely. Lighter ales, lagers, or even non-alcoholic beers work beautifully. Avoid super hoppy or dark beers unless you want a more intense flavor.

Is this dough okay for kids?

Most of the alcohol bakes off during cooking, but if you want to be sure, try a non-alcoholic beer same flavor, no alcohol content concerns.