This Beer Sourdough Pizza Dough uses a full 12-ounce bottle of beer and a cup of sourdough starter for a super bubbly, chewy crust with subtle hoppy notes and incredible flavor.

Beer sourdough pizza dough stretched out into a circle on a floured pizza peel.

Beer and bread go together like… well, beer and bread. They both get their signature flavor from fermenting grains with yeast, so it only makes sense they taste so good together.

After my beer sourdough bread recipe got so much love here and on social media, I knew I had to keep experimenting with sourdough + beer. And of course, pizza dough felt like the obvious next step.

So off to my kitchen I went to make this beer sourdough pizza dough. I swapped all the water for a 12-ounce bottle of beer. I also added a full cup of sourdough starter to help it ferment a little faster.

This recipe makes two doughs. And you can either bake them right away or let them ferment overnight for even more of that malty, yeasty flavor. I shared this one with my neighbors and it was a huge hit.

I hope you try it and love it as much as I do!

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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Active Sourdough Starter- Use a bubbly, recently fed starter for the best rise. You can also use 1–2 day old discard, but fermentation may take slightly longer.
Beer- Use your favorite beer. Lighter beers create a more subtle flavor, while darker beers will give a richer, hoppier taste.
Water- Warm water (about 80–90°F) helps encourage fermentation.
Bread Flour- Provides structure, chew, and that classic pizza crust texture. All-purpose flour can be used, but the crust will be slightly softer and less chewy.
Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
Olive Oil- Optional, but can improve the elasticity and stretch of the pizza dough.

The ingredients to make sourdough pizza dough with beer. Each ingredient is labeled with text. They include bread flour, beer, sourdough starter, and salt.

Tips for Success

Weigh your ingredients. A kitchen scale ensures consistent hydration and the best texture every time.
Use an active starter. Make sure your starter is bubbly and recently fed so the dough rises properly. You can use 1–2 day old discard, but fermentation may take longer.
Bring beer to room temp. Cold beer can slow fermentation. Let it come to room temperature before mixing for a more active dough.
Watch the dough, not the clock. Bulk fermentation is complete when the dough looks puffy, airy, and roughly doubled. Timing will vary based on temperature and starter strength.
Let the dough relax before stretching. If the dough resists stretching, let it rest for 10–15 minutes so the gluten can relax.

How to Make Beer Sourdough Pizza Dough

Follow these step-by-step photos to make sourdough pizza dough with beer instead of water. Full details are in the recipe card below.

Step 1: Mix dough. Combine beer, starter, and olive oil. Add bread flour and salt, mixing until a sticky dough forms. Rest 20 minutes.

Water, active sourdough starter, and olive oil whisked together in a bowl.

Beer sourdough pizza dough mixed in a bowl.

Step 2: Stretch and fold. Perform 4 total rounds of stretch and folds, resting 15 minutes between each set.

Sourdough beer pizza dough being stretched and folded in a bowl.

Beer sourdough pizza dough after being stretched and folded in a bowl.

Step 3: Bulk ferment. Let dough rise until puffy, airy, and nearly doubled (4–12 hours depending on temperature).

Beer sourdough pizza dough in a straight-sided container before bulk fermentation.

Beer sourdough pizza dough in a straight-sided container after bulk fermentation.

Step 4: Shape. Divide dough into 2 equal pieces. Shape each into a tight ball by folding into a rectangle and pulling against the counter to build tension.

Sourdough pizza dough with whey protein being shaped on a floured counter.

High-protein sourdough pizza dough being shaped on a floured counter.

Sourdough protein pizza dough shaped into a dough ball on a floured counter.

Step 5: Proof. Rest at room temperature for 1 hour to use same day, or refrigerate up to 72 hours for deeper flavor.

Two hands stretching out a sourdough beer pizza dough on a floured pizza peel.

Baker's Timeline

Here’s a sample timeline to help you plan your beer sourdough pizza dough.

8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
8:30–9:30 AM: Perform stretch and folds.
9:30 AM–3:30 PM (varies): Bulk fermentation (until nearly doubled in size).
3:30–4:00 PM: Shape.
4:00-5:00 PM: Proof (or refrigerate up to 3 days).
5:00 PM: Make pizza.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.

How to Store

Wrap beer sourdough pizza dough tightly in plastic wrap and refrigerate for up to 3 days.

For longer storage, freeze individual dough balls in a freezer-safe bag or container for up to 3 months. When ready to use, thaw overnight in the refrigerator, then bring to room temperature before shaping and baking.

Serving Suggestions

Use this beer sourdough pizza dough to make the most flavorful version of your favorites. It’s perfect for everything from mushroom, buffalo chicken, or white pizza to calzones or pizza rolls.

Cheese pizza made with sourdough beer pizza dough cut into 8 slices on a wooden pizza peel.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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