Spent Grain Pizza Dough: Chewy, Malty, and Fired With Brewday Flavor

Spent Grain Pizza Dough is beer baking at its best — a chewy, flavorful dough made with the leftover grain from your last homebrew or craft beer project.

It bakes up with a slightly nutty depth and toasty aroma that gives every slice more character than your average crust. Whether baked on a stone, steel, or cast iron, it brings big brew energy to the pie game.

Ingredients (Makes enough for 2 thin 12-inch pizzas or 1 thick-crust pie)

Dough

• 2½ cups bread flour
• 1 cup wet spent grain (well-drained and finely chopped if coarse)
• 1 tsp salt
• 1 tsp sugar or honey
• 2¼ tsp active dry yeast (1 packet)
• ¾ cup warm water (105–110°F)
• 1 tbsp olive oil
• Optional: ¼ cup warm beer (use as part of the water measurement)

Optional Add-ins

• 1 tsp dried oregano, garlic powder, or chili flakes
• 2 tbsp grated parmesan or shredded sharp cheddar for extra flavor in the dough

Instructions

Step 1: Activate the Yeast

• Combine warm water (and optional beer) with sugar or honey in a bowl.
• Sprinkle yeast on top and let sit 5–10 minutes until foamy.

Step 2: Make the Dough

• Add flour, spent grain, salt, olive oil, and any flavor additions.
• Mix until shaggy, then knead 6–8 minutes by hand or 4–5 minutes in a stand mixer until smooth and elastic.
• Dough should be soft but workable — add flour 1 tbsp at a time if too sticky.

Step 3: First Rise

• Place dough in a lightly oiled bowl. Cover and let rise for 60–90 minutes, or until doubled in size.

Step 4: Shape and Bake

• Preheat oven to 475–500°F (245–260°C). If using a stone or steel, preheat it in the oven for 30 minutes.
• Punch down dough and divide. Roll or stretch to desired thickness.
• Top with sauce, cheese, and toppings.
• Bake 10–14 minutes until crust is golden and crisp, bottom is blistered, and cheese is bubbling.

Serving Suggestions

Topping Ideas

• IPA Margherita – fresh mozzarella, tomato, basil, with a drizzle of hop-infused olive oil
• Stout Sausage & Onion – caramelized onions, crumbled sausage, provolone
• Spent Grain Supreme – mushrooms, bell peppers, pepperoni, olives, red onion
• Veggie Board Pizza – roasted seasonal veg + beer mustard drizzle

Serve With

• Spent grain garlic knots or focaccia wedges
• Side of marinara, garlic beer butter, or IPA ranch for crust dipping
• Cold pint of whatever brew gave you the grain

Beer Pairing

In the Dough

• Use brown ale, amber, or blonde ale for rich but clean background malt
• Avoid IPAs or sours — bitterness or acid can mess with rise and flavor

In Your Glass

• Pale ale or red ale for balance
• Helles or cream ale for clean finish
• Saison or witbier with veggie pies
• Porter or stout for deep, savory toppings

Final Thoughts

Spent Grain Pizza Dough turns brewing leftovers into a crust worth bragging about — chewy, aromatic, and full of character from the grain that gave life to your beer.

It’s beer-forward pizza done right: simple, satisfying, and the start of your new pizza night tradition. Cheers to crust with character, grain with a second life, and beer in every slice! 🍕🍺🔥

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