Author Topic: Beer in the dough?  (Read 1962 times)

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Offline itsinthesauce

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Beer in the dough?
« on: July 21, 2005, 09:52:04 AM »
Has anyone ever tried using beer in their dough? Read this article.
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One of the secret ingredients in her pizza is Beer. The others? She's not telling.
 
Beer key to chef's award-winning pizza's crust
CTV.ca News Staff

Canada's top pizza chef created her award-winning 'za using that most Canadian of ingredients -- beer.

"One of my secret ingredients is Moosehead beer," Diana Coutu told ATV News while visiting Halifax on Tuesday.

"It's in the dough: You can smell it. The flavour of the beer bakes into the crust, and all the alcohol bakes out," she said with a chuckle, wearing a Moosehead apron.

Another brand of beer might have helped her become the 2005 Canadian Pizza Chef of the year.

However, Moosehead is her husband's favourite. "It was in the fridge so I brought it to the store to work with to try out some recipes," she said.

The Irish-Scottish Coutu, who's married to a French-Canadian, operates a gourmet pizza shop with him in Winnipeg.

In the Canadian Pizza Magazine competition held early this year, she had to use required elements but could also use five "secret" ingredients.

The beer was obviously one. As to the other four? Sorry.

Winning the competition earned Coutu a trip to Las Vegas in March to represent Canada in the Italian Chef Wars.

"In front of a live audience, we had a 90-minute window to create three dishes from scratch," she said. "It was nerve-wracking."

Coutu finished second in Las Vegas, and will compete in the world championships in Italy next year.

"We've never had a Canadian pizza team go to Italy to compete before, so this is going to be fantastic for all of us," she said.

Ironically, the award-winning recipe wasn't originally a standard part of her shop's menu. Now it is. Here's some of the blurb: "Over bottle of Moosehead in every crust! Available in 12" and 14" sizes. Not available in whole wheat."

With a report from ATV's Liz Rigney

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Offline itsinthesauce

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Re: Beer in the dough?
« Reply #2 on: July 21, 2005, 11:15:15 AM »
I should have known that it's been discussed. Thanks.

Offline Steve

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Re: Beer in the dough?
« Reply #3 on: July 21, 2005, 09:49:37 PM »
A good 24 hour rise (ferment) will give your pizza dough a beer-like aroma.
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