Author Topic: Using beer in your pizza dough  (Read 132352 times)

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Offline 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:
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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.

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.

Offline 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 »

Offline 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 »

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.


 

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