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Recipe: Spent Grain Pizza Dough

Spent Grain Chef, Recipes

Spent Grain Pizza

Is there anything better than enjoying a hot slice of pizza in one hand and a cold glass of beer in the other? What if both were homemade? Even better. And what if the crispy pizza crust was made with spent grain from that beer you're holding?

Here's a recipe for doing just that, so next time you taste one of your prized brews, imagine how nice it would be to eat some equally prized homemade pizza.

Recipe makes a thin crust perfect for a 18X13 inch half-size sheet pan.

    What You Need

  • 1 package active dry yeast (sorry, not ale yeast)
  • 1/2 cup warm water (around 110 degrees F)
  • 1 1/2 cup flour
  • 3/4 cup spent grain, wet
  • 1 1/2 teaspoon salt
  • olive oil

    What You Do

  1. In the bowl of a standing mixer, gently mix yeast into water just to combine. Let sit for five minutes and it should start to bubble.

  2. Add the rest of your ingredients to the bowl and knead with a dough hook for 8-10 minutes. (Alternatively, you can use a regular medium sized bowl, simply mix the dough by hand in the bowl, and transfer it to a clean, floured work surface for kneading.)

  3. Remove the dough from the bowl and add a small splash of olive oil to your bowl. Place the dough back in the bowl and turn to coat in olive oil.

  4. Cover with a towel and let rest in a warm spot for 2 hours.

  5. Punch down dough and let rise again for 30 minutes. In the meantime preheat your oven to 475 degrees F (or as high as it will go).

  6. Remove dough from bowl and place it on to a half-sized sheet pan. Using your hands, manipulate the dough to stretch it evenly over the sheet pan surface. Then, finish with sauce, cheese, and other desired toppings.

  7. Bake for 20 minutes, or until crust is evenly browned on the bottom. (Use a spatula to lift up edges of the dough to check.)

  8. Spent Grain Pizza Slice

21 comment(s)

21 Responses to Recipe: Spent Grain Pizza Dough

  • Matt says:

    I wonder if ale yeast would work? I know you *can* make beer out of bread yeast - that fella from Basic Brewing Radio made a beer from it.

    Maybe I could make some bitchin, slightly sour pizza from some brett...

    Posted on March 23, 2011 at 7:52 am

  • chloe says:

    cool! totally trying this!

    Posted on March 26, 2011 at 3:00 pm

  • Tim says:

    Great recipe, but I think the salt measurement is off...I tried making it with 1.5 tablespoons as listed. Luckily I have plenty of spent grains to try it again with 1.5 teaspoons of salt. The latter was much better.

    Posted on April 24, 2011 at 4:37 pm

  • Teri says:

    Loved it! We're talking of having a homebrew & spent grain pizza party now!

    Great idea - looking forward to more spent grain recipes. :-)

    Posted on April 25, 2011 at 8:03 am

  • BBS says:

    Thanks for catching our error – we’re so sorry we didn’t see it ourselves before you tested it out!

    Posted on April 26, 2011 at 5:41 am

  • denny says:

    How long can I keep the spent grain after brewing before I have to make the pizza dough ?

    Posted on October 23, 2011 at 8:32 pm

  • Chuck says:

    Loved it. Added 2 tbls honey to one batch. Amazing! Made with a white garlic cream sauce, portabella , shitaki mushrooms garlic. To die for! Ate with a 79 ibu rye ale. Mm good.

    Posted on February 6, 2012 at 5:47 pm

  • Gray says:

    This sounds amazing. I have been wanting to cook with my spent grain for a while. I am gonna use my pizza stone to cook this one.

    Posted on March 1, 2012 at 11:37 am

  • Mike says:

    This is probably the best recipe ever! Last brew day we made over 40 pizzas worth, friends and family love it too.

    My next beer is going to be an oatmeal IPA, so I'll have some rice hulls. Do you have any thoughts on this? I figured I'd make one batch of dough and go from there.

    Posted on April 2, 2012 at 6:51 pm

  • Kim says:

    WOW! This crust turned out absolutely wonderful! Made it tonight, and added some fresh rosemary during kneading. The texture of the grains in the crust is great! I love a more "rustic" style crust, and this was perfect. Will be making this again for sure!

    Posted on April 12, 2012 at 10:27 pm

  • Claudio says:

    Well, there's no reason why you can't use ale yeast but given how much more expensive it is than bread yeast there's no real reason to do it. The prominent yeast characteristics that the various brewing strains create are not noticeable in bread. One neat thing you could do, though, is use the leftover yeast after bottling to make bread. You could "wash" the yeast (google it... but not "yeast acid wash," which is something else) to separate it from the hop gunk and such. It's a little bit of effort but it goes well with reusing spent grains in a sort of "beer to bread" cycle, not wasting what's left over from brewing.

    You could also make slow-rising bread or pizza dough (which is the best kind, anyway) out of the yeast sediment from a bottle-conditioned beer. I did it once; there was enough yeast that I was able to make the dough the night before and bake it the next afternoon. Homebrew would be great in this regard since that'll generally have more yeast sediment. When it comes to bread and pizza, though, less yeast is more since dead yeast has a very prominent flavor. It took me a long time to realize what it was but when I drastically cut the amount of yeast I was very, very happy.

    Posted on April 17, 2012 at 1:00 pm

  • Craig says:

    Best pizza dough I've ever made. Used spent grain from a 60/30/10, Barley/Wheat/Rye Beer that I brewed. Wow!

    Posted on June 3, 2012 at 8:21 am

  • Liz says:

    Do you think that you could roll out the dough and then freeze? Thus eliminating buying crusts in the future between brews?

    Posted on August 25, 2012 at 12:35 am

  • Hey Liz,
    Pizza dough freezes well. Leave it in a ball when you do it, and just roll it out after it thaws.

    Posted on August 25, 2012 at 5:07 am

  • Yum! Thanks! I've made spent grain bread before, but for our brew day this Saturday we want to do pizzas on the grill and I wanted a good spent grain crust recipe. Thanks Chuck for the white garlic sauce idea! Perfect!

    Posted on September 3, 2012 at 1:30 pm

  • Rob says:

    Great recipe. I love the idea of incorporating spent grain into food, but drying it can be such a PITA. This is the perfect compromise!

    Posted on January 29, 2013 at 3:40 pm

  • I tried this recipe this weekend, as we often make pizza at home the day we brew. The crust had a nice nutty flavor and turned out great! This will definitely because a regular in my household.

    Posted on March 5, 2013 at 5:34 pm

  • Doug says:

    I've actually used washed ale yeast in this recipe and it turned out fantastic. I'm not sure on the exact amount, but it was the washed yeast slurry out of one mason jar. When using ale yeast I also let it rise for 4-6 hrs instead of 2.

    Posted on May 29, 2013 at 10:16 am

  • Kristen says:

    Is there a way to make this without the fresh, wet spent grain? I dried all of it and made it in to flour!

    Posted on February 16, 2014 at 2:02 pm

  • Nick says:

    I've dried and milled the spent grain into flour and that seems to work just fine. I'm looking forward to trying this with wet grain during the next brew day.!

    Kudos to Kim for the idea of adding rosemary to the dough. Turned out great!

    Posted on November 2, 2015 at 6:00 pm

  • Billy says:

    Just saying, ale yeast works pretty good for this recipe!

    Posted on August 27, 2016 at 8:02 pm