Author Topic: Using beer in your pizza dough  (Read 108399 times)

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Offline TomN

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Re: Using beer in your pizza dough
« Reply #1080 on: April 20, 2015, 01:54:27 AM »
Christmas in April

Pere Noel Belgian Christmas Ale - De Ranke Pre Nol - Brouwerij De Ranke

Many high quality Beers/Ales can last for several years in the bottle. This Belgian Christmas Ale could last for several years and still be great. However, you can find some beer stores that are selling off Seasonal Beers for more than 50 percent off the regular price because they want to move on to other beers. That is why I call it:  Christmas in April,  because it felt like a gift price.

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« Last Edit: April 20, 2015, 10:28:12 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #1081 on: April 20, 2015, 01:59:09 AM »
Pere Noel Belgian Christmas Ale - De Ranke Pre Nol - Brouwerij De Ranke

This beer had a nice flavor that was not sweet. Hazy in color and a hint of bitterness but the hops come through. It made a fantastic smelling dough.


The Beer:

http://www.beeradvocate.com/beer/profile/739/2211/

http://deranke.be/en/index_en.htm


The Dough Recipe:

http://www.pizzamaking.com/forum/index.php/topic,17415.msg245184.html#msg245184

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Offline TomN

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Re: Using beer in your pizza dough
« Reply #1082 on: April 20, 2015, 02:07:54 AM »
Salumi Salami Pizza

I pressed out the dough made with Pere Noel Belgian Christmas Ale. Brushed it with Olive Oil and spooned on Roasted Garlic cloves. Then splashed on Pizza sauce that was made with the sauce recipe from Jsaras.

http://www.pizzamaking.com/forum/index.php?topic=22498.msg375176#msg375176


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« Last Edit: April 20, 2015, 02:26:22 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #1083 on: April 20, 2015, 02:15:25 AM »
Then added Whole Milk Mozzarella, Beechers Flagship Cheese (Made in Seattle), and Sprinkled on Parmesan Cheese.  Salumi Salami, Chopped Green onions, Fresh chopped Parsley, Italian Spices. Finallhy added some Fresh Smoked Mozzarella cheese in cut up chunks.

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« Last Edit: April 20, 2015, 02:25:09 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #1084 on: April 20, 2015, 02:19:13 AM »
About the Salumi Salami    ;D

It is made in Seattle, WA and has a Maple Flavor. It is very pricey, so I purchase it sliced enough for a pizza and a few pieces to eat alone.

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« Last Edit: April 20, 2015, 02:28:40 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #1085 on: April 20, 2015, 02:24:04 AM »
Cook at 425 for 15 minutes on a pizza screen. LOVED IT. 

The dough ball weighed at 12.6 ounces before the cold rise in the fridge.

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