Author Topic: Using beer in your pizza dough  (Read 80334 times)

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Offline TomN

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Re: Using beer in your pizza dough
« Reply #820 on: March 01, 2014, 12:34:50 AM »
La Chouffe Belgian Golden Ale - Ale Brewed with Spice - Brasserie d'Achouffe, Belgium

This Belgian Golden Ale had a very nice full bodied flavor. It worked very well with the flour, which made a wonderful pizza dough. I will definitely use this beer again. I can already tell that my dough will be very flavorful and a nice texture.  Also, I like the Pint size bottle because there is some beer left over to try after the dough is made.

The Beer:

http://www.achouffe.be/en/nos-bieres/nos-produits/

http://www.beeradvocate.com/beer/profile/321/1836/

The Dough Recipe:

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

« Last Edit: March 01, 2014, 12:38:21 AM by TomN »


Offline TomN

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Re: Using beer in your pizza dough
« Reply #821 on: March 02, 2014, 12:58:12 PM »
I was really happy with the results and enjoyed the dough made with La Chouffe Belgian Golden Ale. I will use this again for sure.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #822 on: March 03, 2014, 01:02:35 AM »
Wreck The Halls Hoppy Holiday Ale - Full Sail Brewery

I needed dough tonight for the Oscars, but did not have any. So, I used my same dough recipe and made emergency pizza dough with it. I let two of the three dough balls rise for several hours in the oven and the other dough ball was put in the fridge for the normal 48 hour cold rise. (warm up the oven then turn it off and let the covered dough rise for emergency dough)

The emergency dough balls turned out very nice.  Beer makes a big difference in dough and this Christmas Beer was still fantastic.

The Beer:

http://www.fullsailbrewing.com/full-sail-beers.cfm

http://www.beeradvocate.com/beer/profile/5316/7200/

The Dough Recipe:

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


NOTE: If you click on the photos, they will expand and give you a larger / better view.
« Last Edit: March 03, 2014, 12:45:07 PM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #823 on: March 03, 2014, 01:07:57 AM »
Pepperoni, Artichokes, and Mushrooms with different cheeses, spices, etc... Loved it

Offline Organix

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Re: Using beer in your pizza dough
« Reply #824 on: March 11, 2014, 09:41:36 PM »
Had a request for a sausage, sweet onion, basil, mushroom, red bell pepper, pizza.

Again, the dough made with this beer was great. Easy to work with and a very nice smell to it.

Wow TomN I am blown away by your pics and expertise! I feel like I'm in the presence of greatness lol. I have been reading many of your threads and I can't wait to try the beer dough. I need to educate myself a bit more (quite a bit) in hopes of duplicating some of your pizzas. You may have already posted something about using Sourdough starter in combo w/ beer?? I will look around more this w/e for more of your posts. Is it ok to use w/ beer do u know?

Thanks 4 your message reply today and links u sent. Very informative and insightful tips and tricks. My fav pic is your Basic Mushroom Pizza w/ the St. Michelle. Gorgeous, just gorgeous! :drool: :drool: :drool:

Stephanie  ;D

Offline TomN

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Re: Using beer in your pizza dough
« Reply #825 on: March 12, 2014, 12:22:02 PM »
Hello Stephanie,

Thanks for the compliment, but I am far from greatness. Let me refer you to Peter or Tom Lehmann on the forum for that. I am very thankful for this forum.

During the past few years, i have been marketing food products to restaurants. I have had the opportunity to be in the kitchen with many great cooks, talk with Pizzeria owners, and brew masters of different breweries as well. This has helped me discover a pizza dough that I like to make the most.  However, I continue experimenting, learning from others, and trying new recipes.  The advantage of making pizza at home is that you can use the best ingredients without the worry about restaurant overhead costs, food budgets, employee salaries, etc... Thanks again and enjoy the wealth of knowledge available on this forum. Don't forget the many book in the book section as well.

Best to you
TomN

Offline TomN

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Re: Using beer in your pizza dough
« Reply #826 on: March 14, 2014, 12:59:39 AM »
Rogue Irish Style Lager - Rogue Ales,

I wanted a Beer Dough pizza in time for St. Patrick's Day. Although I will probably eat them before that day arrives. This beer was lighter than i expected and I had to use 10 ounces of beer rather than 9 to make this recipe work. I would use this beer again in dough making.

The Beer:

http://www.rogue.com/roguebeers/

http://www.beeradvocate.com/beer/profile/132/6314/

The Dough Recipe:

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


Offline TomN

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Re: Using beer in your pizza dough
« Reply #827 on: March 17, 2014, 11:33:25 PM »
Enjoyed the dough made with Rogue Irish Style Lager - Rogue Ales. I would definitely use this again, although i had to adjust the recipe a bit.


Offline TomN

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Re: Using beer in your pizza dough
« Reply #828 on: March 17, 2014, 11:40:33 PM »
Enjoy another Irish beer in time for St Patrick's Day.  Smithwick's Imported Irish Ale - From the Brewers of Guinness.

The Beer:

http://www.beeradvocate.com/beer/profile/209/29602/

The Dough Recipe:

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

Offline TomN

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Re: Using beer in your pizza dough
« Reply #829 on: March 19, 2014, 01:21:51 AM »
Made a few pizzas today at a Friend's restaurant using dough that I made with Smithwick's Imported Irish Ale - From the Brewers of Guinness. I never knew how much easier it is to press out dough on a stainless steel prep table. WOW! I might get one for home.



Offline TomN

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Re: Using beer in your pizza dough
« Reply #830 on: March 21, 2014, 01:13:41 AM »
Celt  Golden Organic Crafted Ale - USDA Organic - The Celt Experience Brewery - Caerphilly Wales, UK

A Golden coloured organic ale, with a rich full bodied texture accompanied by a unique blend of traditional and fruity hops. Citrus fruits with a slightly spicy aroma which make a really nice pizza dough.

The Beer:

http://celtexperience.com/craftbeer/golden/

The Dough Recipe:

I will have to do some adjusting in the future recipes. I am finding out that different beer styles are requiring different amounts of beer due to their structure.

http://www.pizzamaking.com/forum/index.php/topic,17415.msg245184.html#msg245184
« Last Edit: March 21, 2014, 11:23:05 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #831 on: March 23, 2014, 01:18:39 AM »
Enjoyed the dough made with Celt  Golden Organic Crafted Ale.  I also shaped a thicker edge this time.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #832 on: March 27, 2014, 01:45:50 AM »
Smoked and Oaked Begian Style Ale - Epic Brewing - Exponential Series Barrel Aged - Release #27

With 11.9 percent alcohol in this beer, I made a few adjustments to the recipe, which included sugar and yeast.  This beer reminded me of a smoked Double Bock, but perhaps not as sweet. Full bodied and thick and it was a very Limited Release. Only 1800 bottles were released and of course each bottle was numbered.  I had bottle 1501. Perfect for dough making.

Beer Details:

This beer was brewed on October 21, 2012. Packaged on December 12, 2013. This release was aged in first use High West bourbon barrels which impart a strong bourbon character and warm alcohol notes. The body is more abrupt and smoked with less of the typical sweet vanilla found in previous releases.

http://epicbrewing.com/the-beers/exponential-series/item/623-smoked-and-oaked#


I am also excited to try a pizza sauce made by a friend that owns a pizzeria, on my dough. Interestingly,  his sauce recipe tastes different on a cooked pizza than it does before it is cooked.

Online Chicago Bob

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Re: Using beer in your pizza dough
« Reply #833 on: March 29, 2014, 01:47:24 AM »
TomN,
Your pizzamaking skills kill me dude.
Always top shelf bro.  8)
Thanks.

CB
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Using beer in your pizza dough
« Reply #834 on: March 30, 2014, 01:06:56 PM »
TomN,
Your pizzamaking skills kill me dude.
Always top shelf bro.  8)
Thanks.

CB

Thanks Bob,

But in reality, I am just having a lot of fun doing this.

TomN


Offline TomN

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Re: Using beer in your pizza dough
« Reply #835 on: March 31, 2014, 01:45:12 AM »
i enjoyed the pizza dough this weekend that was made with Smoked and Oaked Belgian Style Ale - Epic Brewing - Exponential Series Barrel Aged - Release #27.  One of the pizzas consisted of:  Tomato Sauce, cooked Hot Sausage, caramelized Sweet onions, Cooked mushrooms, Spinach, covered in Whole Milk Mozzarella Cheese, and topped with Red Bell peppers and a sprinkle of Shredded Parmesan cheese. Severd with  Kestrel Syrah Wine from Washington State.

Also, A Garlic White Bianco Pizza

Offline TomN

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Re: Using beer in your pizza dough
« Reply #836 on: April 03, 2014, 02:07:57 AM »
Old Embalmer 13 Barleywine Ale Limited Edition - Widmer Brothers Brewing - 10.2 percent alcohol - Featuring X- 431 Hops

Made dough tonight to get ready for the weekend.  The dough already has an amazing Aroma as I rolled it into dough balls. This beer is great for dough making and I will use it again when it is available.  This Barleywine Ale has a light caramel-orangish color so the dough does not discolor.  An oak flavor comes through with Fruit and a touch of Bourbon taste. Can't wait to try the dough after it has had a two day cold rise in the fridge.  I really do not like having to cut through the wax/ rubber top on the beer bottle, but it was worth it once I got the cap off.

The Beer:

http://widmerbrothers.com/beer/old-embalmer-12/

http://www.beeradvocate.com/beer/profile/8/100721/
« Last Edit: April 03, 2014, 02:12:21 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #837 on: April 07, 2014, 01:53:31 AM »
Enjoyed the dough made with Old Embalmer 13 Barleywine Ale Limited Edition - Made a pizza topped with Red Sauce, Caramelized Sweet onions, cooked Hot Italian Sausage,  cooked Bacon, Pepperoni, Spinach, and covered with Italian Style Mozzarella.  I will use this beer again.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #838 on: April 07, 2014, 02:03:09 AM »
After eating pizza tonight, i had to make dough again to take on a road trip. The beer I choose to use was: Proprietor's Reserve Series Double Jack, Double India Pale Ale,  Firestone Walker Brewing Company, 9.5 percent Alcohol.

This Double IPA  had a full flavor that will come out more in the dough. Can't wait to try it in a few days.

The Beer:

http://www.beeradvocate.com/beer/profile/2210/50697/

http://www.firestonebeer.com/beers/proprietors-reserve-series.php

Online norma427

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Re: Using beer in your pizza dough
« Reply #839 on: April 07, 2014, 08:37:14 AM »
Tom,

I have been enjoying your posts about adding beer to your doughs and your fine looking beer pizzas.  I happened to come across this post in a blog about adding beer to pizza dough and your beer pizzas look a lot better.  http://idreamofpizza.com/2014/04/beer-pizza-recipe.html I am posting because of seeing there are cheeses that have beer in them, or how to batter vegetables in beer for pizzas.  I don't know if you want to try beer battered vegetables or not.

Norma
Always working and looking for new information!


 

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