Author Topic: Need beer-tasting crust recipe  (Read 2935 times)

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Jon Weimer

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Need beer-tasting crust recipe
« on: April 16, 2005, 12:38:12 PM »
When I was a young man, there was a pizza shop in Latrobe, PA, called the Gazebo.  They made the best crust.  It tasted like beer!  It had that heavy yeast taste.  For the past 30 odd years, I've been trying to recreate that taste to no avail.  I've tried everything, including putting beer in the dough -- good, but not the taste I'm looking for.

A new pizza shop opened in KC, and their crust tastes similar, but not as intense.  The cook told me that they use French bread dough for their crust.

Anyone out there have a pizza dough recipe that tastes like this?  Real heavy beer-like taste?  Real yeasty?  Thanks in advance.

JW


Offline Randy

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Re: Need beer-tasting crust recipe
« Reply #1 on: April 17, 2005, 02:43:39 PM »
I thought someone would have answered you before now.  Try this recipe. 

http://www.pizzamaking.com/pizzainnstyle.php

Let it set for 24 hours.
When you roll it out it has the smell of newly opened beer.

Randy

Offline Nathan

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Re: Need beer-tasting crust recipe
« Reply #2 on: April 17, 2005, 07:53:19 PM »
Have you tried this recipe?  http://tinyurl.com/9p4qw
"Pizza with pineapples?  That's a cake."

Offline candyman

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Re: Need beer-tasting crust recipe
« Reply #3 on: November 14, 2006, 11:32:23 PM »
Just wondering... are you sure it's not the sauce??  Where I grew up in NY there was a pizza shop called Godfather Pizza and they used a beer sauce recipe and it was fantastic.  Have never tasted another pizza like it. 
I believe we could have world peace if someone could make enough Pizza and supply enough Beer for Everyone!

Offline LabRat

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Re: Need beer-tasting crust recipe
« Reply #4 on: January 16, 2007, 01:43:54 PM »
Have you tried using any live brewers yeast strains from a homebrew supply shop as an addition to or as a replacement for bakers yeast? 

Offline scott r

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Re: Need beer-tasting crust recipe
« Reply #5 on: January 16, 2007, 04:35:21 PM »
I thought someone would have answered you before now.  Try this recipe. 

http://www.pizzamaking.com/pizzainnstyle.php

Let it set for 24 hours.
When you roll it out it has the smell of newly opened beer.

Randy


It is interesting how lower hydration dough recipe's end up with such a strong beer flavor when compared to higher hydration doughs.  This is definitely the case even if the higher hydration dough has fermented as much as it possibly can before dying.  I am assuming this is because of the lack of oxygen present in the lower hydration dough?