Author Topic: Using beer in your pizza dough  (Read 83308 times)

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Offline TomN

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Re: Using beer in your pizza dough
« Reply #500 on: April 27, 2013, 02:37:32 AM »
I used the paddle attachment to mix the flour into one dough balls, then used the hook attachment to knead the dough for 10 minutes.  Then formed three dough balls and coated them with Olive Oil. Bagged them and in the fridge for the 24 hour cold rise.


Offline TomN

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Re: Using beer in your pizza dough
« Reply #501 on: April 28, 2013, 02:24:51 AM »
I have been traveling WA, visiting many pizzerias, and I have found a popular pizza that has been a big seller for many pizzerias. Call it what ever name you want but it involves the following ingredients.
The ingredients are in order as you put them on the pressed out pizza dough:
The dough was made with: Brainless on Cherries by the Epic Brewing Company.

Tomato sauce  ( l like Pizzaiolo by Stanislaus)
Romano cheese  ( I used Parmigiano Reggiano that I had on hand)
Whole Milk Mozzarella
Italian Pepperoni
Hot Italian Sausage
Peppered Bacon  (Daily's Bacon is my first choice)
Caramelized Sweet Onions
Portobella Mushroom (That has been sliced into strips and then sauteed in butter & olive oil)
Chopped Garlic (Just sprinkle a small amount all around the pizza)
Hot Cherry Peppers (in addition to the peppers, sprinkle some of the juice on the pizza as well)
Oregano (sprinkle a little on the pizza at the very end as the last ingredient before baking the pizza)
« Last Edit: April 29, 2013, 07:57:58 PM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #502 on: April 28, 2013, 02:27:52 AM »
Some ingredients shots
« Last Edit: April 28, 2013, 11:58:34 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #503 on: April 28, 2013, 02:28:41 AM »
Other ingredients - However, i did not take a shot of all the ingredients. Just add them as i have listed in the above recipe.
« Last Edit: April 28, 2013, 12:01:36 PM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #504 on: April 28, 2013, 02:29:39 AM »
Start & Finish photos

This Pizza is spicy and has a great flavor.  Once again, when asking  for a pizza recommendation on the menu at several Pizzerias, this type of pizza is always on their top selling list. Give it a try, but you really have to use good ingredients and take the extra time to prep them. Caramelize the sweet onions and sauteing the Portabella mushrooms, high quality Bacon, Hot Italian sausage, (cook your bacon and sausage before putting then on the pizza, but don't over cook them as they have to bake), chop your fresh garlic into fine pieces.   This is not a quick pizza to make, but so worth it because of the great taste.  Of course, be sure to share it with your family and friends.

Best to you
TomN
« Last Edit: April 28, 2013, 12:50:15 PM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #505 on: April 29, 2013, 10:25:58 AM »
Just to be clear, the beer I used at the moment was, Brainless on Cherries by the Epic Brewing Company.  However, its the toppings that are important to make this pizza, not the selection of beer in the dough making process. (But, use beer in your dough making process. It really makes a big difference.) Also, I plan to make this pizza again very soon. Everyone that I shared it with, really liked it. Give it a try. Enjoy!!!

TomN
PS
I added a few extra notes to the above recipe. (Reply #501)
« Last Edit: April 29, 2013, 07:56:23 PM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #506 on: May 01, 2013, 12:26:08 AM »
I should also mention that the Whole Milk Mozzarella was Galbani. In the west, it is know as Precious and in the east, it is know as Sorrento.  According to the Lactalis Company, they are slowly changing both brand names to Galbani. It did have a really creamy rich taste that I really liked on pizza.
« Last Edit: May 01, 2013, 12:36:01 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #507 on: May 01, 2013, 12:31:29 AM »
When too tired to do all the toppings, (like tonight), I just used the Pizzaiolo pizza sauce, sprinkled some Parmigiano Reggiano on the pizza, added the Galbani Whole Milk Mozzarella, spread out the Citterio Gourmet Pepperoni, then added the Hot Italian Sausage pieces (of course precook the sausage) , and a sprinkle of Dried Oregano. Bake at 425 degrees for 15 minutes on a pizza screen. The pizza tasted great and was easy to make.

TomN
« Last Edit: May 01, 2013, 07:29:12 PM by TomN »

Offline Tscarborough

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Re: Using beer in your pizza dough
« Reply #508 on: May 01, 2013, 07:44:12 PM »
That is a beautiful thing.

Online TXCraig1

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Re: Using beer in your pizza dough
« Reply #509 on: May 01, 2013, 08:30:04 PM »
That's an incredible looking and sounding pie.

I've never seen that pepperoni. I really like the way it looks. How does it taste compared to other pepperonis?
Pizza is not bread.


Offline TomN

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Re: Using beer in your pizza dough
« Reply #510 on: May 02, 2013, 12:38:02 AM »
I discovered this pepperoni while shopping at Costco Wholesale in their deli cooler.  It looked so good that i had to give it a try. This pepperoni cooked up very nice and it has a distinct Italian taste with a small amount of black pepper on it that you can see and gives it a spicy taste.  I usually use Carando pepperoni, which also has a great taste as well. I might stick with Citterio pepperoni for a while since it worked so well. However, this might be a temporary item for Costco as many of their Deli items change so often.
« Last Edit: May 02, 2013, 02:40:05 AM by TomN »

Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #511 on: May 02, 2013, 12:45:00 AM »
BJ's club has it also.
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Using beer in your pizza dough
« Reply #512 on: May 02, 2013, 12:52:16 AM »
Here is the description on the back of the package.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #513 on: May 02, 2013, 02:44:02 AM »
Citterio labels it's pepperoni as as "Gourmet Italian", while Carando labels it's pepperoni as "Classic Italian".  Each have their own distinctive taste. I like them both, so it is fun to trade off.
« Last Edit: May 02, 2013, 10:30:21 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #514 on: May 13, 2013, 02:00:06 AM »
Saw this Prosciutto, along with with Italian Pepperoni that I loved so much, at Costco for a really good price. Both are fantastic products.
« Last Edit: May 13, 2013, 02:01:46 AM by TomN »

Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #515 on: May 13, 2013, 02:25:31 PM »
Saw this Prosciutto, along with with Italian Pepperoni that I loved so much, at Costco for a really good price. Both are fantastic products.
Tom,
Does that brand make different Prosciuttos? I just came from my BJ's club and bought your brand for $6.99 lb and could get it fresh shaved/sliced. They have it in pre packs too; $9.99lb. that package does not say "de Parma" on it...only "Prosciutto" for such a price difference mine must be different eh?. I'm also trying Citterio pepperoni $4.99lb. since you said you like it.

Bob
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Using beer in your pizza dough
« Reply #516 on: May 15, 2013, 12:39:21 AM »
Bob,

I made another Veggie Prosciutto Pizza tonight with a few variations to my previous recipe. I have more pictures of the Prosciutto and the packaging that it came in, very soon, on the forum. Also, the Prosciutto was awesome and thin sliced with paper in between to keep it from sticking together.

TomN

Offline TomN

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Re: Using beer in your pizza dough
« Reply #517 on: May 15, 2013, 12:43:48 AM »
Freya's Gold - Kolsch Style Golden Ale - Odin Brewing Company - Seattle, WA

Made dough the other night with this beer and I was very pleased with the results. Also, this beer had a unique flavor all it's own. I would use this beer again in dough making.

TomN

Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #518 on: May 15, 2013, 01:07:27 AM »
Freya's Gold - Kolsch Style Golden Ale - Odin Brewing Company - Seattle, WA

I would use this beer again in dough making.

TomN
Ha!  ;D  That makes it what now..about #20 on your list of beers you would use in your pizza doughs Tom?  :)
Such an awesome thread filled with esoteric information. I find it remarkable the amount of trials you put your beers through and just think it's a great thing for the forum, thanks.

Bob
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Using beer in your pizza dough
« Reply #519 on: May 15, 2013, 01:24:10 AM »
Here is the link to my Veggie Prosciutto Pizza.  I show it step by step.

http://www.pizzamaking.com/forum/index.php/topic,25195.0.html
« Last Edit: May 15, 2013, 01:27:28 AM by TomN »