Author Topic: Using beer in your pizza dough  (Read 84179 times)

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Offline pt

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Re: Using beer in your pizza dough
« Reply #640 on: August 12, 2013, 02:00:24 PM »
Tom, I have a bottle of Contessa Pale Ale headed my way. I will be drinking this one with a pizza I make, but I am not sure of the style of pizza yet.  :)

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 #641 on: August 12, 2013, 04:23:35 PM »
PT,

I picked that beer because it is a Pale Ale and it is from Tuscany, Italy. Since i was using Caputo 00 flour, San Marzano Tomatoes, and Smoked Scamorza (the type cheese used by Antico Pizza in Atlanta), I wanted to keep it as close to Italian style as possible.

Tom
PS
I am aware that they do not add beer to their 00 flour, but I could not resist.
« Last Edit: August 14, 2013, 12:49:42 PM by TomN »

Offline bbqchuck

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Re: Using beer in your pizza dough
« Reply #642 on: August 18, 2013, 12:38:32 PM »
Tom
Your thread on beer dough nudged me to try beer in a cracker crust recipe I was using.   Its been great.  Nice yeasty and malty. I used what I had on hand, Firestone DBA.  I like strong flavors in my beer and foods.  The DBA worked out great.  But I'm anxious to try others since reading your explorations. 

Thanks much

Offline TomN

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Re: Using beer in your pizza dough
« Reply #643 on: August 22, 2013, 01:35:48 AM »
Hi bbqchuck,

Glad you like the thread. My recipe is on page 25 or click on the link below. Have fun trying your favorite beers in your dough, but avoid the Stout beers. They do not work well.

http://www.pizzamaking.com/forum/index.php/topic,17415.msg245184.html#msg245184

Here is a poster on the wall at a Pizzeria that I was visiting today. At this Pizzeria, you have the option of pizza dough made with beer or just regular dough. He recommends the beer dough because of the better flavor when dough is made that way. Also, here is of photo of his proofed dough balls.

TomN
« Last Edit: August 22, 2013, 04:14:36 PM by TomN »

Offline Hobbs

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Re: Using beer in your pizza dough
« Reply #644 on: August 23, 2013, 12:54:42 PM »
I used a bottle of sierra nevada pale ale at 50/50 water-to-beer ratio. It was good but I couldn't really discern much of a difference..maybe I have to do a side by side shootout. Next time I will try a darker beer.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #645 on: August 25, 2013, 11:33:35 PM »
Hobbs,

Try 60 percent beer and 40 percent water in your total amount of liquid (not counting the quick pour of EVOO). I think there is a big difference in the texture and the flavor. If you live near a beer store, ask for a bottle of Samuel Adams Double Bock beer. It is an amber color and very sweet.  Also, try Blue Moon, Red Hook ESB (Extra Special Bitter) or any good Belgian Style Beer.  (Avoid Stout beers.)  Hope that helps.

TomN
PS
Samuel Adams has released the Octoberfest beer. It works very well too.
« Last Edit: August 26, 2013, 10:22:10 AM by TomN »

Offline Hobbs

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Re: Using beer in your pizza dough
« Reply #646 on: August 26, 2013, 01:11:45 PM »
TomN,

I will try the double bock for sure...I have a few bottles of Yeungling..which I usually don't drink. I might try that too...

There's no way Sam Adams Octoberfest is going in my beer crust though...every drop of that stuff must go down the hatch  ;D

Offline TomN

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Re: Using beer in your pizza dough
« Reply #647 on: August 27, 2013, 11:58:30 AM »
Hobbs,

You don't have to worry about running out of beer. Here is a link from the Beer Advocate that lists many Breweries that make Octoberfest Beers.

http://beeradvocate.com/beer/style/29

TomN

Offline TomN

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Re: Using beer in your pizza dough
« Reply #648 on: August 30, 2013, 01:23:00 AM »
Ayinger Privatbrauerei Oktober Fest-Marzen

I have started into the Octoberfest beers since they are starting to appear in the beer shops. This beer had a nice flavor and I can tell this will be a very nice Pizza Dough made with this beer.

Beer Review:

http://beeradvocate.com/beer/profile/39/1361

Dough Recipe:

http://www.pizzamaking.com/forum/index.php/topic,17415.msg245184.html#msg245184
« Last Edit: August 30, 2013, 01:26:41 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #649 on: August 31, 2013, 10:38:10 PM »
My dough made with Ayinger Privatbrauerei Oktober Fest-Marzen Beer turned out very nice. Made three pizzas with it.


Offline TomN

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Re: Using beer in your pizza dough
« Reply #650 on: August 31, 2013, 10:39:35 PM »
Here is a slice.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #651 on: September 02, 2013, 03:21:27 AM »
TomN,

I will try the double bock for sure...I have a few bottles of Yeungling..which I usually don't drink. I might try that too...

There's no way Sam Adams Octoberfest is going in my beer crust though...every drop of that stuff must go down the hatch  ;D

Hobbs,

I was in Costco today and there is so much Samuel Adams Octoberfest available that you don't have to worry about every drop. Try using some in your pizza dough and enjoy it.

TomN

Offline TomN

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Re: Using beer in your pizza dough
« Reply #652 on: September 05, 2013, 01:31:50 AM »
Erdinger Weissbrau Octoberfest Beer - Germany

Made dough tonight with another Octoberfest beer. This Beer had a unique flavor that will produce a good pizza dough.

The Beer:

http://beeradvocate.com/beer/profile/703/11485

The Dough Recipe:


http://www.pizzamaking.com/forum/index.php/topic,17415.msg245184.html#msg245184

« Last Edit: September 05, 2013, 02:09:05 AM by TomN »

Offline JD

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Re: Using beer in your pizza dough
« Reply #653 on: September 05, 2013, 08:57:04 AM »
Tom,

If you can find this one, give it a shot. One of my favorite Oktoberfest style's

Hacker-Pschorr Oktoberfest-Märzen
http://beeradvocate.com/beer/profile/76/234

Josh

Offline TomN

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Re: Using beer in your pizza dough
« Reply #654 on: September 05, 2013, 06:59:42 PM »
JD,

I was looking for it a few days ago and my beer store finally got it today. I bought a bottle and will be using it in my next batch of pizza dough. Thanks.

TomN
PS
Sure having fun with all these beers

Offline TomN

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Re: Using beer in your pizza dough
« Reply #655 on: September 06, 2013, 11:47:28 PM »
Pizza Dough made with Erdinger turned out very nice.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #656 on: September 06, 2013, 11:49:08 PM »
Hacker-Pschorr Oktoberfest-Märzen

Made dough tonight with this beer. Very nice flavor!!!

Offline TomN

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Re: Using beer in your pizza dough
« Reply #657 on: September 09, 2013, 01:33:13 AM »
Hacker-Pschorr Oktoberfest-Märzen

The dough made with this beer, turned out really nice. I would use it again for sure.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #658 on: September 09, 2013, 01:42:01 AM »
Warsteiner Octoberfest.

Before I purchase a case of this beer at Costco, has anyone heard of it or tried it before? Thank you for any feedback.

TomN

Offline TomN

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Re: Using beer in your pizza dough
« Reply #659 on: September 13, 2013, 12:27:05 AM »
Hacker-Pschorr Oktoberfest-Märzen

The dough made with this beer, turned out really nice. I would use it again for sure.

I made a total of three dough balls with this beer. I had two dough balls left to use and everyone said that the dough was fantastic. I also gave it more time to warm up out of the fridge before pressing it out. Moving forward, I am going to be more patient on cold rise time. I have learned something about the cold rise. I usually give the dough 24 to 48 hours to cold rise. However these last two dough ball got just over 48 hours to cold rise and what a difference that extra time did for the texture and flavor of the dough.

Here are a few pics. A friend brought over some fresh Basil from her garden. I used it in my white pizza recipe. Usually, I spread out Roma Tomatoes over the top, but i had a request for half of the pizza without the tomatoes.


 

pizzapan