Author Topic: Beer Pizza  (Read 1996 times)

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Offline ghost

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Beer Pizza
« on: March 08, 2006, 01:35:23 AM »
I saw this from PMQ, the culinary coach for the US pizza team was on Martha Stewart and he
presented a pizza dough that was based on warm beer instead of water.  Anyone ever try this?
The recipe is at: http://www.marthastewart.com/page.jhtml?type=content&id=recipe1750018&contentGroup=MARTHA&layout=martha

Let me know if anyone makes it, I'm curious to see some up close pictures!


Offline rxrfrx

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Re: Beer Pizza
« Reply #1 on: March 30, 2006, 05:35:48 PM »

Offline Lydia

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Re: Beer Pizza
« Reply #2 on: May 10, 2006, 03:50:26 AM »
I made this some time back and posted pics and the sauce recipe I posted there is very well matched for this dough.

Here the link http://www.pizzamaking.com/forum/index.php/topic,1855.msg16417.html#msg16417

We totally fell in love with it.

BUT I didn't use a scale for the ingrdients or for how much dough I used in my pan. So I'm have a bit of trouble getting it exactly the same. I've gotten the ingredient weight close, I'm still off on my dough ball weights. And I'm seriously starting to think that I used bakers grease instead of oil for the deep-dish.

Have you given the Beer Drinker's recipe a try yet?
« Last Edit: May 10, 2006, 04:36:46 AM by Lydia »
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Online Pete-zza

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Re: Beer Pizza
« Reply #3 on: July 03, 2006, 03:17:55 PM »
I stumbed across this article and recipe for making a beer-based pizza dough, at http://www.pmq.com/mag/2005july-august/chefbruno.php.

Peter

Offline Lydia

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Re: Beer Pizza
« Reply #4 on: July 04, 2006, 01:10:46 PM »
Thanks Peter

That is the recipe I was working from. There is an issue with the recipe, it dosen't mention when the yeast is to be used. Which is what ultimately caused me to omit the information in my notes and ultimately the recipe from the prior post, since I make notes next to what I changed.

The following is a recipe from...forgive me, but Martha STewart site.

The recipe is from Santo (Pat) Bruno, and is nearly the same as Pat Bruno's Beer-drinkers pizza at PMQ.

PMQ's Pat Bruno's Beer drinkers deep-dish  http://www.pmq.com/cgi-bin/pizzacookbook/recipe.cgi?action=view_recipe&id=194&recipe=Beer+Drinkers+Pizza&category=Celebrity+Pizza+Chef+Submissions


Recipe by Santo Bruno
Dough recipe    http://www.marthastewart.com/page.jhtml?type=content&id=recipe1750018&layout=martha

Topppings and sauce...also link to video clip   http://www.marthastewart.com/page.jhtml?type=content&id=recipe1760002&contentGroup=MARTHA&layout=martha&rsc=013006_hpmain_superbowl

video javascript:windowPop('/page.jhtml?type=learn-cat&id=cat21016&catID=15&artID=214','generalvideowindow',710,550,0,0,'no')

In the video Pat mentions beer temp of 120F and 00 HG flour.
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.


 

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