Guinness Beer and an Irish Breakfast Pizza

Guinness Beer Pizza Dough

When it came time to create a St Patrick’s Day pizza on our Baking Steel, I immediately knew what route I wanted to take. Guinness is synonymous with the Irish culture, a dry stout that originated in Dublin and has since become an internationally famous brew.  So why not make a Guinness beer dough?

As you may recall, we've been down this road before. We created our first beer dough this past October using a Jack-o Shandy and a few months later we crafted a $100 Champagne dough. This would be an easy make, I would simply substitute the water for pint of Guinness and continue to follow the no-knead recipe. All you need: Flour, salt, yeast and a pint of Guinness.

I knew the dough would have a tang in the flavor, so I then had to figure out the best way to top our St Patty’s Day pizza. Let’s stick with the theme, and throw on some corned beef, fontina and a few thinly sliced potatoes. Mid-bake, I’ll throw on an egg.

Guinness, eggs and potatoes….a proper Irish breakfast. 

Irish Breakfast Pizza

Guinness Pizza Dough

adapted by Jim Lahey's no knead pizza dough


500 Grams bread flour

16 grams fine sea salt

1 gram active dry yeast

1 Guinness Beer or 350 Grams


1. Using your scale, pour 500 grams (3 3/4 cups) of flour into your mixing bowl.

2. Next, add 1 gram (1/4 teaspoon) of active dry yeast

3. Pour in 16 grams (2 teaspoons) of fine sea salt.

5. Whisk all of the dry ingredients together in your mixing bowl.

6. Pour in 350 grams (1 1/2 cups) of Guinness.

7. With either a wooden spoon or your hands, blend all of the ingredients together. Once the ingredients have bonded, move to a clean bowl and cover with a kitchen towel or plastic wrap. Wet your towel beforehand and ring out all of the water so that it is slightly damp. This will help prevent the top of your dough from drying out.

8. Let the dough sit at room temperature for 18 hours, it will have at least doubled in volume. Tiny little air bubbles should be evident.

9.Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into  equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.

You are all done. It really is that simple.

*If I am not ready to use my dough, I separate it into equal parts and store them in my fridge in these round cylinders (pro-tip: round pizza starts with round dough). When I am finally ready to make my pizzas, I pull the dough out of the fridge about an hour before hand and let it sit at room temperature.

Guinness Beer Irish Breakfast Pizza

Guinness Beer Irish Breakfast Pizza


1 Guinness pizza dough.

3 oz. of corned beef

3 oz. fontina cheese, sliced

1 egg

3-4 slices of very thinly sliced potatoes

chopped parsley

1. Preheat your oven to 500F on convection if available, with Baking Steel on top rack for 45 minutes.

2. Stretch out your dough into a 12 inch cylinder and place on your lightly floured pizza peel

3. Distribute cheese, corned beef and potato slices, I like to leave a little room in the middle of the pizza for the egg.  Crack an egg in a dish and set aside.

4. Launch pizza onto your hot Baking Steel and bake for 4 minutes.

5. Open up oven and carefully place egg on pizza. Be careful, that Steel and oven are hot.

6.Bake for another 2 minutes or until egg is set

7. Remove from oven, top with chopped parsley. Slice and Serve.




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