Author Topic: Malty Laminated Beer Pizza  (Read 32220 times)

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Offline Chicago Bob

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Re: Malty Laminated Beer Pizza
« Reply #160 on: December 23, 2013, 10:20:27 PM »
I'd actually prefer to have another pizza geek make me a crude manual sheeter and sell it to me for a little more than it cost to make it (or something like that).
Therein lies the problem. Unless you're set-up to crank(pun intended)these out you can quickly have quite a few hrs. into this type of thing with ordering special parts, running around to hardware store, metal stock shop, the build, package and ship, etc. Multiply those hrs by what the man's time is worth.....well, you know.... :'(
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Offline Aimless Ryan

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Re: Malty Laminated Beer Pizza
« Reply #161 on: December 24, 2013, 12:00:46 AM »
There's a reason why I said "(or something like that)" instead of not saying "(or something like that)." Or something like that.

Offline Chicago Bob

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Re: Malty Laminated Beer Pizza
« Reply #162 on: December 24, 2013, 12:15:12 AM »
Yep....I like the way you think. Well, something like that , if you know what I mean.  ;D
"Care Free Highway...let me slip away on you"

Offline SquirrelFlight

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Re: Malty Laminated Beer Pizza
« Reply #163 on: December 26, 2013, 05:40:36 PM »
Also SquirrelFlight,

Your dough formula is unbelievably stiff for a laminated crust and would probably make you happier if it had some fat in it. I wouldn't even think about trying to laminate that dough (but I would be willing to try it for a single-layer crust). I'd suggest increasing the hydration to at least 43% and also adding 2%-5% fat. My current Tommy's dough is 43% hydration plus 5% shortening, and it's as stiff of a dough as I would even consider laminating by hand. And with each one I make, I think maybe it's still a little more crispy/crunchy than it needs to be.

I'll go ahead and give this a try.  Crispy/crunchy *is* what I'm looking for, after all.  Thanks!

Offline Aimless Ryan

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Re: Malty Laminated Beer Pizza
« Reply #164 on: December 26, 2013, 09:10:37 PM »
The percentages I listed are specifically for dough made of either Pillsbury AP or Gold Medal AP. If I was trying to get the same result with KAAP, I'd probably do about 40% hydration, if not a little lower. This is based on the fact that when I switched from KAAP to Pillsbury, I had to increase the hydration of my dough by about 5% to make my Pillsbury dough feel the same as my KAAP dough. But since that was a very soft deep dish dough, I can't say for sure how it might translate for a stiff cracker style dough.

All I know is that 43% hydration plus 5% shortening is working real good for me when I use Pillsbury AP. If you use those percentages with either Pillsbury AP or Gold Medal AP, expect a very crispy crust, with perhaps a bit of crunch.

Offline SquirrelFlight

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Re: Malty Laminated Beer Pizza
« Reply #165 on: July 31, 2014, 12:25:58 PM »
I know it's been a while, but I finally got around to trying again.

In the interest of making small changes, I used my formula from above with the following changes:
0.6% yeast
AP flour instead of the BRM (it's what I had on hand)
I baked at about 500 (the best my apartment's oven can manage) on a stone.

I used a locally brewed Scottish ale for the beer.

Unfortunately, I screwed up my shaping schedule, so it didn't laminate very well.

However, it did come out with a nice flavor, with something like the "crunch" (and structural strength) I was looking for.

I plan to try again soon, this time getting my schedule right to see if that will make the lamination I'm looking for.


Offline DNA Dan

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Re: Malty Laminated Beer Pizza
« Reply #166 on: July 31, 2014, 04:29:49 PM »
Good to see you still at it! We must be on the same wavelength. I have skins chillin' for tonight. Dinner at 6 pm, photos to follow shortly thereafter.

Offline DNA Dan

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Re: Malty Laminated Beer Pizza
« Reply #167 on: August 01, 2014, 12:51:21 AM »
Pizza came out super crispy tonight. A little too much heat on the rim, but good nonetheless. Also made an all cheese for the kiddos. This was actually scrap dough.

Offline Chicago Bob

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Re: Malty Laminated Beer Pizza
« Reply #168 on: August 01, 2014, 02:47:31 PM »
I get the cheese crispies!   :D
"Care Free Highway...let me slip away on you"

Offline DNA Dan

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Re: Malty Laminated Beer Pizza
« Reply #169 on: August 02, 2014, 12:41:00 AM »
The cheese is an 80/10/10 blend of Mozz/provolone/cheddar from a company called Schreiber. My local Costco sells it. It's convenient and easy, but not the best tasting blend for this purpose. I may be rethinking some of the ingredients I have been using because I am out of ideas for changing the crust. THAT SMELL still eludes me. I'll probably die not knowing what it is.  :( I must say though, I took the trash out then came back in the house and the aroma was intensely wonderful. I wonder is it's just the accumulation of this aroma and grease in a pizza joint that makes it smell that way. Throw in a few spilled beers on the carpet for that "dank" bar smell and there you have it. Gee that would be so disappointing to have that revelation.
« Last Edit: August 02, 2014, 12:43:54 AM by DNA Dan »


Offline Chicago Bob

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Re: Malty Laminated Beer Pizza
« Reply #170 on: August 02, 2014, 03:13:38 PM »
I wonder if `the smell` could maybe come from the sauce burning in the oven. I once worked at a joint that used pureed regular old spanish onion in their sauce....that place smelled too good when you first walked in. Especially in the middle of a Chicago winter....step into that nice warm pizzeria and the smell would literally wrap it`s arms around you an give ya a big ole pizza hug.   8)
"Care Free Highway...let me slip away on you"

Offline DNA Dan

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Re: Malty Laminated Beer Pizza
« Reply #171 on: August 04, 2014, 12:50:03 PM »
I should probably search craigslist for some 1970's or 1980's pizza booths. I might be able to scrape the resin off of them for further analysis.  ::)

Offline Mad_Ernie

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Re: Malty Laminated Beer Pizza
« Reply #172 on: August 08, 2014, 08:08:26 AM »
THAT SMELL still eludes me. I'll probably die not knowing what it is.  :( I must say though, I took the trash out then came back in the house and the aroma was intensely wonderful. I wonder is it's just the accumulation of this aroma and grease in a pizza joint that makes it smell that way. Throw in a few spilled beers on the carpet for that "dank" bar smell and there you have it.

I think you may be on to something there, Dan.  ;)

-ME
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Offline ChR0n1k

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Re: Malty Laminated Beer Pizza
« Reply #173 on: August 08, 2014, 11:54:19 AM »
aaand now i'm hungry for a pizza.. lunch couldn't come sooner.  That cheese crispy looks UNREAL!!!  :chef:

Offline Donjo911

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Re: Malty Laminated Beer Pizza
« Reply #174 on: October 01, 2014, 05:55:15 PM »
Pizza came out super crispy tonight. A little too much heat on the rim, but good nonetheless. Also made an all cheese for the kiddos. This was actually scrap dough.
Dan,
You were the first PMF member I ever felt like I was cyber-stalking; reading your posts, conversations, exchanges with Lydia on all the RTP sauce and pizza clones. After 2 years - I'm still not adventurous enough to try all the laminating and docking, and workflow you do for this style.  I hope - one day I'll be ready.  The reason for this post is your Sausage, Pepperoni, Mushroom pizza in the above post in this string looks EXACTLY like the RTP pizza I ordered every time I went to RTP. I swear - I can smell the smell you are talking about right now.  I have a RTP about 1/2 a mile from my house and it does not smell anything like that smell we love so much.  But that pizza, Dan!  That is perfection!
Cheers,
Don
I have done wrong.. but what I did, I thought needed to be done.

Offline Chicago Bob

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Re: Malty Laminated Beer Pizza
« Reply #175 on: October 01, 2014, 10:15:35 PM »
Wonder how Lydia is doing......she is a really nice gal.   :chef:
"Care Free Highway...let me slip away on you"

Offline DNA Dan

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Re: Malty Laminated Beer Pizza
« Reply #176 on: October 03, 2014, 01:17:05 AM »
Don - I didn't realize I had a cyber stalker out there! LOL you crack me up. It's great to hear that it motivated you to stay up late on your computer! I hope you weren't too bummed out when the smoking gun wasn't revealed? As you have seen from the journey, they days of "that smell" are more than likely gone.  I have been to many, many pizza places in the time since, but nothing compares to how special it was in the 80's and early 90's (Probably back in the 70's too.) I'd go so far as to call it the golden age of west coast pizza.

I was forced to find my own way and what I have is good, but it could always be better. I am still taking swings however. I have some pies tomorrow testing an engineered sourdough starter made with LH100 and ADY. LH100 is typically used in making hard cheeses like parmaesan and romano. I have been culturing it for weeks now. It has a slight "buttery" ester profile that this strain is known for, but it's not "THAT smell". Having cultured these lactobacilli and experiencing how differently they smell, taste, etc., I am still convinced that it's a special strain of yeast or sourdough culture. I'll throw up some shots of the engineered sourdough pizza tomorrow. Oh and if it went unnoticed, thanks for the kind comments.
« Last Edit: October 03, 2014, 01:27:52 AM by DNA Dan »

Offline Donjo911

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Re: Malty Laminated Beer Pizza
« Reply #177 on: October 03, 2014, 11:28:50 AM »
Thanks Dan! I appreciate your reply!  The new Cultured yeast experiments sound great. I can't wait to see your results. I too dig the cultured yeasts. Your comments and discussion of the bit of yesterday's old dough being incorporated into the new days dough was, for me, an early insight into how much fermentation played a role in the taste, and smell, of pizza!  Thanks again and have a great weekend!
Cheers,
Don
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Offline DNA Dan

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Re: Malty Laminated Beer Pizza
« Reply #178 on: October 03, 2014, 11:47:11 AM »
Funny thing is, I don't think most operators realized what they were doing by recycling dough. Most just did it because they had a sizeable amount of dough left over at the end of the day. It was a way to pass off old stuff without wasting profits.

Offline DNA Dan

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Re: Malty Laminated Beer Pizza
« Reply #179 on: October 05, 2014, 01:22:37 AM »
We'll after a busy weekend I finally have some down time to reflect on the engineered sourdough culture I made. For the dough formulation I used ~200 grams 50/50 fed 4 hour starter with ~100g water. I completely left the Red Hook beer out of the recipe. Everything else went in the dough. I have switched to using ADY for the recipe, no changes in amount. Dough fermented for 48 hours, laminated then cooked 5 hours later.

I have to say I was a little disappointed by the oven spring. This surprised me because I still used yeast in the dough formulation in addition to the starter.  The dough acted almost like it wasn't even laminated. Puffy edge, flat middle. It tasted about what I would expect a sourdough pizza to taste like. No magic bullet in terms of flavor, but it did have a little sour tang to it. Most probably lactic acid is what I was tasting. Seemed to be a bit less tender than my usual laminated recipe. Still good eats.