Author Topic: Using beer in your pizza dough  (Read 80439 times)

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Offline TomN

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Re: Using beer in your pizza dough
« Reply #600 on: July 19, 2013, 01:23:15 PM »
Enjoy.


Offline TomN

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Re: Using beer in your pizza dough
« Reply #601 on: July 19, 2013, 01:27:08 PM »
A photo of the curds brand, the curds, the fresh cheese being made and the can of tomatoes.
« Last Edit: July 19, 2013, 01:33:27 PM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #602 on: July 19, 2013, 09:05:48 PM »
Made another Arugula Pizza again today. This time, after spreading on the Whole Milk Mozzarella from the block cheese, I cut up the Fresh-Stretched Mozzarella and the Mozzarella Pesto Procuitto Rotella into smaller pieces, then distributed them more evenly over the entire pizza rather than the silver dollar pieces method. I think this allowed the flavor to be even more consistent in each bite. Either way works. I just thought i would pass this onto anyone wanting to try this recipe.

TomN
PS
Remember that you spread the Arugula, Parmigiano Reggiano, and the Pecorino Romano cheese (optional) after the pizza is baked. I say optional after the Pecorino Romano because some people don't like it's strong sheep milk taste. Also, you might notice that I used a little less of the shredded Whole Milk Mozzarella Cheese from the block, than I did on the first pizza.
« Last Edit: July 20, 2013, 02:05:04 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #603 on: July 20, 2013, 02:00:14 AM »
Two more photos of the second pizza.

Offline cosgrojo

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Re: Using beer in your pizza dough
« Reply #604 on: July 21, 2013, 12:07:32 AM »
Your pies are still looking great Tom, glad you kept up the experiments... Though I'm curious as to why you still bake on pans? With the amount of money you spend on imported beers, you could have built yourself a WFO by now! Lol

I don't think you are going to unlock the true beauty of the beer dough until you place it directly on a hot piece of stone. You have a great mind for ingredient combinations, keep up the good work! I enjoy your thread.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #605 on: July 22, 2013, 02:35:55 PM »
Thanks cosgrojo,

I just haven't put of the money for a WFO and it rains so much here in the Seattle area. Also, I have a few pizza stones at home, but the pizza screen seems to work the best in my home oven at 450 degrees for 15 minutes, per 14" pizza.

As for a great mind for ingredient combinations, I really can not take the credit for them. As I travel for work and visit many Pizzerias, I get to see many different pizza combinations. I try them at home and post them for others to enjoy as well. Even my dough recipe, comes from a Pizzeria friend that owns four Pizzerias in the area.

I must also give to credit to Pizzamaking.com for all the help from experienced pizza people. I always recommend the forum to people and encourage them to become a supporting member. For only $10, you can be a supporting member, get more email space, and it helps the forum exist. Think about it, in many cases, that is less than the cost of one pizza to be a supporting member.

Thanks again,

TomN

Offline TomN

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Re: Using beer in your pizza dough
« Reply #606 on: July 30, 2013, 02:16:09 AM »
Weihenstephaner - Kristall Weissbierm - The World's Oldest Brewery.

http://beeradvocate.com/beer/profile/252/760

This beer had a very distinct taste, but it was very light. It made very good pizza dough. Please refer to the Beer Advocate link above, if you want more details about it. (as i do not know much about it, but I liked it.)

« Last Edit: July 30, 2013, 02:19:14 AM by TomN »

Online Mmmph

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Re: Using beer in your pizza dough
« Reply #607 on: July 30, 2013, 09:51:45 AM »
Someone asked again for the dough recipe and I noticed a few corrections that needed to be made.

My Current Recipe Measurements:


I translated your recipe into baker's percentages. Makes three pizzas at 12.3oz each.

Flour (100%):    616.52 g  |  21.75 oz | 1.36 lbs
Water (23%):    141.8 g  |  5 oz | 0.31 lbs
IDY (.75%):    4.62 g | 0.16 oz | 0.01 lbs | 1.54 tsp | 0.51 tbsp
Salt (1.4%):    8.63 g | 0.3 oz | 0.02 lbs | 1.55 tsp | 0.52 tbsp
Olive Oil (2.2%):    13.56 g | 0.48 oz | 0.03 lbs | 3.01 tsp | 1 tbsp
Sugar (.33%):    2.03 g | 0.07 oz | 0 lbs | 0.51 tsp | 0.17 tbsp
Beer (42%):    258.94 g | 9.13 oz | 0.57 lbs | 17.26 tbsp | 1.08 cups
Total (169.68%):   1046.12 g | 36.9 oz | 2.31 lbs | TF = N/A
Single Ball:   348.71 g | 12.3 oz | 0.77 lbs
Sono venuto, ho visto, ho mangiato

Offline TomN

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Re: Using beer in your pizza dough
« Reply #608 on: July 30, 2013, 12:17:14 PM »
THANK YOU!!!!!!!!!

Offline TomN

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Re: Using beer in your pizza dough
« Reply #609 on: July 31, 2013, 01:41:36 AM »
India Spice Pizza

I have to thank two people for this pizza recipe. A Pizzeria Friend from India shared his Recipe with me and a Restaurant Owner Friend from India made the Chicken Tikka Masala at his restaurant, which I used on the pizza. Tikka Masala takes two to three days to make, if done correctly. Great India food can't be rushed and the spices have to be fresh daily.

I will walk you through the stages of the pizza. There are many spices in this recipe that i used, but you can make this with less ingredients. With two great friends, I have access to a lot.


Offline TomN

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Re: Using beer in your pizza dough
« Reply #610 on: July 31, 2013, 01:45:19 AM »
I pressed out dough that was made with beer. Weihenstephaner - Kristall Weissbierm - The World's Oldest Brewery. Then added pizza sauce.  I had Allegro pizza sauce left over.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #611 on: July 31, 2013, 01:50:26 AM »
Chopped up a Thai Green pepper (also grown in Mexico with a different name) and put it on the pizza.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #612 on: July 31, 2013, 01:53:57 AM »
Added some Saffron. Saffron is very expensive and is optional.  However, I had some on hand to use from an India cooking class that I took recently.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #613 on: July 31, 2013, 01:55:33 AM »
The next ingredients were Red onions, Green peppers, and Mushrooms.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #614 on: July 31, 2013, 01:57:16 AM »
Then added another India Spice called Fenugreek Dry Leaves or better known a Methi spice.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #615 on: July 31, 2013, 02:00:49 AM »
then added the Chicken Tikka Masala, that was made by the East India Grill.
 

Offline TomN

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Re: Using beer in your pizza dough
« Reply #616 on: July 31, 2013, 02:04:22 AM »
Then Lightly covered the pizza with Whole Milk Mozzarella cheese from a block of Bella Rosano Cheese. Then added Fresh Mozzarella made from Grande curds.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #617 on: July 31, 2013, 02:06:36 AM »
Baked at 425 degrees on a pizza screen for 15 minutes.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #618 on: July 31, 2013, 02:07:34 AM »
Serve with a good wine.
« Last Edit: July 31, 2013, 02:09:38 AM by TomN »

Offline RockyMountainPie

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Re: Using beer in your pizza dough
« Reply #619 on: August 02, 2013, 02:47:20 AM »
Tom,

Looks great and probably tasted even better!  A lot of Indian food is served with flat bread (naan, roti, etc.) and pizza dough is in some ways a natural extension of this. 

In Episode 6 of the Cooking Channel show "Pizza Cuz" the cousins visit Zante Pizza in San Francisco and feature an Indian pizza with a spinach curry base, tandoori chicken, babaganoush, curried cauliflower, curried garlic, lots of cilantro and mozzarella cheese.  The dough had turmeric, giving it a yellow color. 

I see Indian style pizza as a growing trend.  Excellent job on yours!

--Tim
   


 

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