Author Topic: Using beer in your pizza dough  (Read 76474 times)

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Offline TomN

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Re: Using beer in your pizza dough
« Reply #620 on: August 02, 2013, 04:04:12 AM »
Thanks Tim,

Again, I could not have made this pizza without the help from both friends from India. I am amazed at how much time it takes to make Indian food. Also, how fresh spices make a difference.

TomN


Offline TomN

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Re: Using beer in your pizza dough
« Reply #621 on: August 04, 2013, 02:47:41 AM »
Skull Splitter - Orkney Brewery - United Kingdom (Scotland)

http://beeradvocate.com/beer/profile/118/402

This beer reminded me of a double bock, but not as sweet as a DB. The alcohol is 8.5 percent by volume. The bottle was only 11.2 FL OZ, and I needed 9 OZ for my dough, so I only got to try a little bit of this beer. (or should I say,  a wee bit)

Over all, I think this beer will produce a great pizza dough.

My Dough Recipe:

http://www.pizzamaking.com/forum/index.php/topic,17415.msg245184.html#msg245184
« Last Edit: August 05, 2013, 08:46:31 PM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #622 on: August 04, 2013, 02:48:26 AM »
The back of the bottle gives more description.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #623 on: August 05, 2013, 02:13:44 AM »
The dough made with Skull Splitter - Orkney Brewery - United Kingdom (Scotland), proofed well and pressed out well.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #624 on: August 05, 2013, 02:18:52 AM »
I had a request for a Canadian Bacon and Pineapple Pizza. I used the left over Allegro Pizza sauce that I had on hand, with Fresh Basil, Roses Canadian bacon (from Costco), Fresh cut Pineapple  (not from a can) and of course Whole Milk Mozzarella Cheese. I put the fresh Basil under the cheese to keep it from burning.

Online Chicago Bob

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Re: Using beer in your pizza dough
« Reply #625 on: August 05, 2013, 08:51:41 AM »
Boy, I like that Tom. Looks better than professional.  :drool:
"Care Free Highway...let me slip away on you"

Offline JD

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Re: Using beer in your pizza dough
« Reply #626 on: August 05, 2013, 09:18:38 AM »
Boy, I like that Tom. Looks better than professional.  :drool:

One thing is for certain, Tom puts out a very consistent product. I think Tom should be hired by Costco to create a Kirkland brand pizza, which uses that new Kirkland craft beer & all the Costco ingredients he already uses. I think they could market that pretty well.
Josh

Offline TomN

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Re: Using beer in your pizza dough
« Reply #627 on: August 05, 2013, 11:37:02 AM »
Thanks JD,

Costco already has a frozen pizza, that comes in Pepperoni as well. Plus, they have a pizza at their food court. I might add that the Costco frozen pizza is one of the best tasting for a a frozen pizza at a great price too.

TomN

http://www2.costco.com/Browse/Product.aspx?Prodid=11897045&search=pizza&Mo=51&cm_re=1_en-_-Top_Left_Nav-_-Top_search&lang=en-US&Browse=1&Sp=S&N=5000045&whse=BD_767&Dx=mode+matchallpartial&Ntk=Text_Search&Dr=P_CatalogName:BD_767&Ne=4000000&D=pizza&Ntt=pizza&No=45&Ntx=mode+matchallpartial&Nty=1&Nr=P_CatalogName:BD_767&topnav=bdoff&s=1

Offline TomN

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Re: Using beer in your pizza dough
« Reply #628 on: August 09, 2013, 02:25:03 AM »
Contessa - Birra Amiata - Tuscany, Italy.

http://beeradvocate.com/beer/profile/15938/60747

Got this beer for a special pizza. I am using Caputo 00 to copy the Antico Pizza in Atlanta, GA. I am sure it will not be as good, but I am willing to try. With this beer added, I have to call the pizza a Neo Neapolitan Pizza. (Pizza that is not true to the Neapolitan standards.) However, i am having fun. This is not a cheap beer either. I have SM tomatoes ready and other cheeses and I will go into detail on another thread that I will post here later.

TomN

Offline TomN

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Re: Using beer in your pizza dough
« Reply #629 on: August 09, 2013, 02:26:51 AM »
This can of San Marzano Tomatoes tastes great. Can't wait to use it on my pizza.


Online Chicago Bob

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Re: Using beer in your pizza dough
« Reply #630 on: August 09, 2013, 08:41:29 AM »
This can of San Marzano Tomatoes tastes great. Can't wait to use it on my pizza.
Yep, those are real nice tomatoes Tom....pretty pricey around here though. I've made great tasting NY pie with the Cento "certified". Enjoy!  :chef:
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Offline TomN

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Re: Using beer in your pizza dough
« Reply #631 on: August 09, 2013, 01:39:48 PM »
If you want to watch the pizza at Antico being made, here is the link on my other thread.

http://www.pizzamaking.com/forum/index.php/topic,25387.0.html

Offline pt

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Re: Using beer in your pizza dough
« Reply #632 on: August 09, 2013, 02:19:17 PM »
Italian Pale Ale is a first for me.  Now that is a beer I must try.  :drool:

Contessa - Birra Amiata - Tuscany, Italy.

http://beeradvocate.com/beer/profile/15938/60747

Got this beer for a special pizza. I am using Caputo 00 to copy the Antico Pizza in Atlanta, GA. I am sure it will not be as good, but I am willing to try. With this beer added, I have to call the pizza a Neo Neapolitan Pizza. (Pizza that is not true to the Neapolitan standards.) However, i am having fun. This is not a cheap beer either. I have SM tomatoes ready and other cheeses and I will go into detail on another thread that I will post here later.

TomN

Offline TomN

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Re: Using beer in your pizza dough
« Reply #633 on: August 09, 2013, 04:55:33 PM »
Italian Pale Ale is a first for me.  Now that is a beer I must try.  :drool:

PT,

This was a good beer, however, this bottle was $24.00. I purchased a few more resonable priced, but still quality Italian beers in the $4.00 range to use with the bag of Caputo 00 flour. I will post them as I use them.

TomN
« Last Edit: August 09, 2013, 06:52:19 PM by TomN »

Offline pt

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Re: Using beer in your pizza dough
« Reply #634 on: August 10, 2013, 10:52:59 AM »
TomN, have any of the more reasonably priced Italian beers been Ale’s?


PT,

This was a good beer, however, this bottle was $24.00. I purchased a few more resonable priced, but still quality Italian beers in the $4.00 range to use with the bag of Caputo 00 flour. I will post them as I use them.

TomN

Offline Qarl

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Re: Using beer in your pizza dough
« Reply #635 on: August 10, 2013, 11:01:43 AM »
I love to drink and make my own beer. I absolutely detest it in food, though. 


Offline TomN

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Re: Using beer in your pizza dough
« Reply #636 on: August 10, 2013, 01:25:37 PM »
Qarl,

Not even Beer batter onion rings, shrimp, halibut, cod, or chicken??? I think it adds to the flavor and it makes the outer coating lighter in texture when cooked.

TomN
« Last Edit: August 10, 2013, 01:28:57 PM by TomN »

Online Chicago Bob

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Re: Using beer in your pizza dough
« Reply #637 on: August 10, 2013, 01:39:49 PM »
Makes for some awesome pizza crust if you get it right and that's a fact!  :drool:
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Using beer in your pizza dough
« Reply #638 on: August 11, 2013, 01:42:51 AM »
I really enjoyed the dough made with the Caputo 00 flour and the Contessa beer from Tuscany, Italy.

You can see the step by step process on my other thread:

http://www.pizzamaking.com/forum/index.php/topic,25387.msg272247.html#msg272247
« Last Edit: August 11, 2013, 11:36:52 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #639 on: August 12, 2013, 10:51:05 AM »
I just wanted to say that while this beer was great tasting, it is much too dark for making pizza dough. 

Someone once asked me "How dark of a beer is too dark for dough making"?

Well, this is too dark!!
« Last Edit: August 12, 2013, 11:51:24 AM by TomN »


 

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