Author Topic: Using beer in your pizza dough  (Read 75789 times)

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Offline TomN

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Re: Using beer in your pizza dough
« Reply #780 on: December 30, 2013, 12:29:12 AM »
More photos - (see page 39 for the emergency pizza dough comments)

http://www.pizzamaking.com/forum/index.php/topic,17415.msg294601.html#msg294601

« Last Edit: December 30, 2013, 12:31:26 AM by TomN »


Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #781 on: December 30, 2013, 12:57:25 AM »
Emergency Dough Recipe

You might even consider putting a sign in your kitchen that reads: Dough Made Fresh Daily



http://www.pizzamaking.com/forum/index.php/topic,17415.msg245184.html#msg245184
:-D......a true sign of quality!
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Using beer in your pizza dough
« Reply #782 on: January 01, 2014, 02:44:55 PM »
Focaccia Bread

I took one of the dough balls made with Blue Moon Beer and shaped it into a rectangle shape to make Focaccia Bread. Shaped it, coated it with EVOO, sprinkle Garlic salt, Granulated garlic, parsley flakes, Rosemary, and a little shredded Mozzarella & Provolone cheese blend.  Cooked it on a pizza screen, at 425 degrees for 15 minutes. (Same as when I make a pizza) I was very happy how it turned out. I plan to do this again sometime.

TomN
« Last Edit: January 01, 2014, 02:46:32 PM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #783 on: January 08, 2014, 12:50:16 AM »
With a case of Blue Moon still around, I made dough again with it two days ago. I made one of the dough balls to weigh in at 19 oz that I planned on using a 14 inch pizza pan. Unfortunately, I could not find my 14 inch pizza pan from years gone by and had to settle for a 12 inch pan that was not as good. I press out the dough with much left over.  Overall, it turned out good, but I am happier with the 14 inch pizza screen.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #784 on: January 08, 2014, 12:52:43 AM »
more photos

Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #785 on: January 08, 2014, 12:08:21 PM »
With a case of Blue Moon still around, I made dough again with it two days ago. I made one of the dough balls to weigh in at 19 oz that I planned on using a 14 inch pizza pan. Unfortunately, I could not find my 14 inch pizza pan from years gone by and had to settle for a 12 inch pan that was not as good. I press out the dough with much left over.  Overall, it turned out good, but I am happier with the 14 inch pizza screen.
Boy, that pie looks good Tom!  :drool:
I really, really like the looks of that cheese....please tell what brand that is. Was it your mozz & provo blend?
Thanks!  :chef:

Bob


I see it now...at top of the page, right?
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Using beer in your pizza dough
« Reply #786 on: January 09, 2014, 01:03:44 AM »
Yes, it is the mozzarella  / provolone blend. I am just about out of it too.  I like it, but it is not a must have cheese.

http://www.pizzamaking.com/forum/index.php/topic,17415.msg294603.html#msg294603

Offline TomN

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Re: Using beer in your pizza dough
« Reply #787 on: January 09, 2014, 01:12:48 AM »
I also like to sprinkle some shredded Parmesan cheese or at times a three cheese blend of Parmesan, Asia Cheese, and Romano Cheese directly onto the sauce before adding any toppings.
« Last Edit: January 09, 2014, 11:22:18 AM by TomN »

Offline Pauld472

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Re: Using beer in your pizza dough
« Reply #788 on: January 09, 2014, 04:58:43 PM »
Hi Tom, did you make decision on a Big Green Egg or similar kiln yet?
I'm making your pizza dough again tonight... It is my go to dough now...thanks for posting it..Only giving it 24 hr cold rise this time as opposed to 3 days the first time... Question..... Have you ever pulled it out of the mixture and use it  right away?? Just wondering....
Here is the last pie with your dough recipe.. I also added a 1/4 cup of my sourdough starter to the recipe..

Offline TomN

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Re: Using beer in your pizza dough
« Reply #789 on: January 12, 2014, 01:01:40 AM »
St. Stefanus BLONDE- Brouwerij Van Steenberge N.V. Belgium

A Strong Belgian Pale Ale that kind of resemble a Hefeweizen. I enjoyed this beer and it made good pizza dough as well. I find it interesting that they brew this beer with three different kinds of yeast. Also, each bottle is matured for three months before they will release it and this beer can change in flavor over time. My bottle was released from  the cellar August 2012. Finally, this beer was very foamy which makes a great dough texture. I would use this beer again.

The Beer:

http://beeradvocate.com/beer/profile/48/79209/

The Dough Recipe:

http://www.pizzamaking.com/forum/index.php/topic,17415.msg245184.html#msg245184
« Last Edit: January 12, 2014, 01:11:34 AM by TomN »


Offline TomN

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Re: Using beer in your pizza dough
« Reply #790 on: January 12, 2014, 01:04:17 AM »
A friend made what he called,  "Candy Bacon". This is bacon that has been cut into small pieces and then is caramelized on slow heat for four hours. I shredded the piece more and added them to my pizza.

Again, I loved this dough made with St. Stefanus BLONDE.
« Last Edit: January 12, 2014, 01:07:00 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #791 on: January 14, 2014, 12:53:55 AM »
Hi Tom, did you make decision on a Big Green Egg or similar kiln yet?
I'm making your pizza dough again tonight... It is my go to dough now...thanks for posting it..Only giving it 24 hr cold rise this time as opposed to 3 days the first time... Question..... Have you ever pulled it out of the mixture and use it  right away?? Just wondering....
Here is the last pie with your dough recipe.. I also added a 1/4 cup of my sourdough starter to the recipe..


Hi Paul,

I have made emergency dough (Dough that I let rise for 3 hours) and it turned out just fine. however, it did not have the extra flavor and texture that I like.

http://www.pizzamaking.com/forum/index.php/topic,17415.msg294601.html#msg294601

I have been to some Mobile Wood Fire pizzerias that use the dough immediately after it is made. Some of them say that it is the best that way to use dough.  I am not sure I agree with the concept, but it it works for them, who am i to argue the point. BTW, the pizza was really good, but i would love to try my dough in place of theirs.
« Last Edit: January 14, 2014, 02:23:31 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #792 on: January 15, 2014, 01:35:20 AM »
Made a Margherita Style pizza with Galbani Fresh Mozzarella Cheese. (The make Precious Brand Cheese as well) This cheese had a very nice flavor and I will definitely use it again. I purchased it at Costco.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #793 on: January 16, 2014, 12:45:22 AM »
Schneider Aventinus Weizen-Eisbock - Kelheim, Germany

Made dough with this beer. The beer is sweet, but darker than I expected. Although the beer is darker, it really did not discolor the dough. Eisbock beer is made by partially freezing a doppelbock and removing the water ice to concentrate the flavour, which also results in a higher alcohol content. When I compare it to the Full Sail and Samuel Adams Bocks, I like the Full Sail and Sam Adams better for dough making. Overall, it was fun to try an Eisbock style beer.

The Beer:

http://beeradvocate.com/beer/profile/72/

The Dough Recipe:

http://www.pizzamaking.com/forum/index.php/topic,17415.msg245184.html#msg245184
« Last Edit: January 16, 2014, 11:28:22 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #794 on: January 19, 2014, 02:04:32 PM »
The dough made with Schneider Aventinus Weizen-Eisbock pressed out just fine and had a nice flavor.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #795 on: January 21, 2014, 01:07:26 AM »
Andygator Helles Doppelbock  - Abita Brewing Company - Louisiana

This beer really worked well in dough making. i would definitely use it again. Light in color and still sweet.

The Beer:

http://beeradvocate.com/beer/profile/3/1565/

The Recipe:

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


Offline TomN

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Re: Using beer in your pizza dough
« Reply #796 on: January 21, 2014, 01:22:46 AM »
Once again, I was very happy with the results from using this beer in my dough making process. I tired it in both my emergency dough (first pic) and my two day cold rise (Second Pic). Loved them both.

Of course, I loved the two day cold rise more.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #797 on: January 21, 2014, 01:41:54 AM »
Enjoyed the pizza made with Andygator Helles Doppelbock.

Pressed out the dough,
Pizzaiolo pizza sauce,
3 Cheese Italian Parmesan Cheese, Asiago Cheese, & Romano Cheese, (lightly sprinkled over the Pizza Sauce)
Cooked Hot Sausage,
Caramelized imported sweet white MAYAN SWEETS onions from Peru,
Sauteed Baby Bellas Mushrooms,
Carando Pepperoni - cut into small slices
Sauteed Chucks of Red Bell Peppers
Sweet Dry Basil - sprinkled of the top
Precious Brand Whole Milk Mozzarella
EVOO - Brushed around the pizza crust after taken out of the oven
« Last Edit: January 21, 2014, 01:44:07 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #798 on: February 01, 2014, 08:37:59 PM »
The 12th Can - Hilliard's Pale Ale - Seattle, WA

Making dough in time for the big game.

GO HAWKS


The Beer:

http://beeradvocate.com/beer/profile/26918/99545/

The Dough Recipe:


http://www.pizzamaking.com/forum/index.php/topic,17415.msg245184.html#msg245184
« Last Edit: February 01, 2014, 08:43:06 PM by TomN »

Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #799 on: February 01, 2014, 09:49:41 PM »
The 12th Can - Hilliard's Pale Ale - Seattle, WA

Making dough in time for the big game.

GO HAWKS


The Beer:

http://beeradvocate.com/beer/profile/26918/99545/

The Dough Recipe:


http://www.pizzamaking.com/forum/index.php/topic,17415.msg245184.html#msg245184
Looks like the # 12 might be a lucky number for you in the big game Tom.  8)

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


 

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