Author Topic: Using beer in your pizza dough  (Read 117094 times)

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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.

Offline 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!

Offline TomN

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Re: Using beer in your pizza dough
« Reply #840 on: April 07, 2014, 02:52:25 PM »
Thanks Norma,

I am always interested in learning about other recipes. Thanks for the link.

TomN

Offline TomN

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Re: Using beer in your pizza dough
« Reply #841 on: April 11, 2014, 01:52:52 AM »
Enjoyed the dough made with Proprietor's Reserve Series Double Jack, Double India Pale Ale,  Firestone Walker Brewing Company.  I traveled 5 hours with this dough on ice and then let it continue to cold rise in  a fridge.  Used this dough, Pizza Sauce, Caramelized Sweet onions, Hot Italian sausage, Cooked mushrooms, Pepperoni, and fresh Basil. Almost considered not topping it anymore. Then added Whole Milk Italian Style Mozzarella Cheese, Green and Red bell Peppers,  and Sliced black Olives.  Loved it.

I will use this beer again.


Offline TomN

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Re: Using beer in your pizza dough
« Reply #842 on: April 11, 2014, 10:01:24 AM »
Got ideas for future dough making with a beer sample platter at the Manito Tap House in Spokane, WA this weekend. I love how you can try several beers from a list of 50 beers on tap.

http://manitotaphouse.com/


Offline TomN

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Re: Using beer in your pizza dough
« Reply #843 on: April 22, 2014, 01:20:57 AM »
Made dough with Morbread Flour by Pendleton Flour mills. I know of two pizzerias in town that use this flour. One makes a Chicago Deep Dish pizza and the other makes a thin crust pizza. Although this is good flour, I will go back to Power Flour for my pizza. The pizza crust is bread like dough, which is what this particular flour was made for. I used a Samuel Adams Wheat Beer that I had on hand and made emergency dough.
« Last Edit: April 22, 2014, 01:23:54 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #844 on: April 22, 2014, 01:23:27 AM »
I do like that this Flour is unbleached.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #845 on: April 23, 2014, 01:19:46 AM »
Tripel Karmeliet - Bosteels Family Brewery - Belgium - ALC 8.4 percent

Made dough with this Belgium Style Triple. Love its' fruity flavor and how it worked so well with my dough. After the two day cold rise, the dough pressed out easy and worked very well. I will definitely use this Ale again.

The Beer:

http://www.beeradvocate.com/beer/profile/202/656/

http://www.bestbelgianspecialbeers.be/main_eng.html

Offline TomN

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Re: Using beer in your pizza dough
« Reply #846 on: April 23, 2014, 01:22:02 AM »
Made my favorite White Bianco Pizza. Loved this dough. So much, that I made two of the same pizzas for everyone. Also, I switched back to Pendlton Unbleached POWER Flour.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #847 on: April 23, 2014, 01:27:54 AM »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #848 on: April 28, 2014, 01:34:25 AM »
Kapuziner Weissbier - Bavarian Hefeweizen - Germany

Enjoyed making dough with this wheat beer from Germany. Nice flavor for the dough making.

The Beer:

http://www.beeradvocate.com/beer/profile/412/1229/

http://www.kapuziner.biz/en/kap/002/002_bier_index.php


Offline TomN

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Re: Using beer in your pizza dough
« Reply #849 on: April 28, 2014, 01:39:22 AM »
Used San Benito Organic Fully Prepared Pizza Sauce on my Sausage, Pepperoni, and black Olive Pizza. Topped with fresh basil.  Enjoyed the flavor of this dough and sauce.
« Last Edit: April 28, 2014, 10:33:54 AM by TomN »


 

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