Author Topic: Using Beer instead of Water in the Flour???? (Read 27232 times)

TomN · « **Reply #440 on:** February 27, 2013, 12:24:08 AM »

The Cloak of St. Martin Quadruple Ale - Brasserie de Brunehaut, Belgium. $21.99 - 1PT 9.4 FL OZ

Used this beer tonight to make pizza dough for a Birthday Party on Feb 27th. I let the dough set for 30 minutes before giving it a cold rise. Learning from my mistake, I have found that this speeds up the cold rise process. The dough will have to be used sooner, but that is fine with me since the party is the next day. Although a bit darker than I really like to use for a Belgium beer, it has a really sweet taste similar to a Double Boch, only more depth and body. There was very little, if any, foam in this beer. YES, it is high priced Beer, but I wanted something very special. The beer comes wrapped up.

TomN · « **Reply #441 on:** February 27, 2013, 12:26:00 AM »

The beer unwrapped.

TomN · « **Reply #442 on:** February 27, 2013, 12:29:27 AM »

Here is the Brasserie de Brunehaut, Belgium website and the importers website:

http://brunehaut.com/abbey-beers2.php

http://www.c2imports.com/st-martin/

I still could not find anything on this particular beer. The Beer store that i purchased it from said that this beer is very very limited in the US.

TomN · « **Reply #443 on:** February 27, 2013, 12:30:26 AM »

It did make very nice dough and i am sure that the dough will have a sweet taste to it, which I LOVE.

TomN · « **Reply #444 on:** February 27, 2013, 12:31:35 AM »

After coating the dough ball with EVOO, I let them set out for 30 minutes before bagging them for the 24 hour cold rise.

TomN · « **Reply #445 on:** March 06, 2013, 01:06:20 AM »

A little behind on my postings, but The Cloak of St. Martin Quadruple Ale produced a very flavorful pizza dough. It press out very nice and had a wonderful smell and color.

TomN · « **Reply #446 on:** March 06, 2013, 01:18:46 AM »

I just want people to be aware that you do not have to always use an expensive beer to get good results. Tonight i made dough with Blue Moon Belgian Style Ale and it makes really good dough. The dough ball in the photo below, still has to cold rise, but i can already tell that it will be good.

I also want to say that it is a lot of fun trying all the different beers and it is fun to find a very limited beer to try in dough making.

Chicago Bob · « **Reply #447 on:** March 06, 2013, 04:22:13 PM »

Quote from: TomN on March 06, 2013, 01:18:46 AM

I just want people to be aware that you do not have to always use an expensive beer to get good results. Tonight i made dough with Blue Moon Belgian Style Ale and it makes really good dough. The dough ball in the photo below, still has to cold rise, but i can already tell that it will be good.

I also want to say that it is a lot of fun trying all the different beers and it is fun to find a very limited beer to try in dough making.

Thank you Tom, this is going straight on my "to do" list. Beer dough works awesome on a Chicago thin style and it's been too long since I've done it.
Wonderful thread here...keep up the great work!
Bob

TomN · « **Reply #448 on:** March 07, 2013, 12:27:22 AM »

Bob, I hope your dough turns out great.

TomN

TomN · « **Reply #449 on:** March 07, 2013, 12:36:15 AM »

Baker's Pride Gas Oven

Tonight, i got to try my Pizza Dough in a Commercial Pizza oven for the first time. WOW.

What a difference a GREAT oven can make with your dough. The oven is called Baker's Pride and it costs $20,000. The temperature was just over 500 degrees. Since the Pizzeria was sampling several tomatoes sauces, we kept them at cheese pizzas only. I brought my dough balls that i made with the Blue Moon Belgian Style Beer that I posted here the night before. I had so much fun and now I know that this dough recipe works in a commercial oven. My pizza turned out so good that I don't know if i can go back to my home oven. LOL

Those of you who have wood burning ovens in your backyard, now I really understand why. It is a Night and Day difference.

TomN

TomN · « **Reply #450 on:** March 07, 2013, 12:38:09 AM »

You can really see the great results with dough in a commercial oven, VS what i have at home.

TomN · « **Reply #451 on:** March 07, 2013, 12:38:48 AM »

A few closer shots

TomN · « **Reply #452 on:** March 07, 2013, 01:20:11 AM »

Another angle shot of my Pizza.

TomN · « **Reply #453 on:** March 08, 2013, 12:18:40 AM »

Rogue John John Ale

This Beer was aged in Whiskey Barrels. It has a very unique taste. Since i am not good at describing it, I am posting a link so you can see what the Beer Advocate says about it. Over all, I think this will make good Pizza Dough. It is so fun trying something new.

http://beeradvocate.com/beer/profile/132/55317

TomN · « **Reply #454 on:** March 08, 2013, 12:20:17 AM »

Use my Kitchen Aid again and then made 3 smaller dough balls from the one large dough ball. Each just over 12 oz for a 14" pizza.

TomN · « **Reply #455 on:** March 08, 2013, 12:21:03 AM »

Then coat with EVOO and bag them for a minimum 24 hour cold rise in my fridge.

TomN · « **Reply #456 on:** March 10, 2013, 01:20:44 AM »

Enjoyed the pizza made with Rogue. Unfortunately, the pizza was eaten up before I remember to take a photo. Perhaps that in itself describes the great taste.

TomN · « **Reply #457 on:** March 12, 2013, 02:21:11 AM »

Full Sail Brewer's Share - Weizen Bock

While the real beer drinkers can detect more things, this beer had a lot of malt and almost a hint of banana flavor. It worked well into the pizza dough and the Amber color did not really discolor the dough. i am looking forward to some good pizza made with this beer. Not always available, but not very expensive either.

TomN

Beer Advocate Link

http://beeradvocate.com/beer/profile/5316/88799/?sort=serv&servT=1&start=0

TomN · « **Reply #458 on:** March 12, 2013, 02:22:27 AM »

Bagged and into the fridge for a minimum of 24 hours.

TomN · « **Reply #459 on:** March 13, 2013, 12:37:53 AM »

Another Pizzeria let me try my dough in their commercial oven today. This is the dough that I made with the Full Sail Weizen Bock Beer. There is just something about those commercial pizzeria ovens that effects the dough in such a wonderful way. My crust is fuller and a different texture than at home. However, I still love making pizza at home for all the other benefits of your own house.

Here are a few photos of the one pizza that I cooked. Since the emphasis was seeing how the dough reacts in this commercial oven, I made half pepperoni and half cheese.