Author Topic: Using beer in your pizza dough  (Read 88495 times)

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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 »


Offline TomN

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Re: Using beer in your pizza dough
« Reply #850 on: April 28, 2014, 01:40:23 AM »
One more view of the slice

Offline TomN

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Re: Using beer in your pizza dough
« Reply #851 on: May 01, 2014, 01:08:19 AM »
Samuel Smith's Organic Pale Ale - Samuel Smith Old Brewery (Tadcaster)

Although this beer is called a pale Ale, it appears darker than most American Pale Ales. I did like what it did for the dough and that it really didn't discolor the dough much either.

The Beer:


http://www.samuelsmithsbrewery.co.uk/organicpaleale.html

http://www.beeradvocate.com/beer/profile/113/103321/


Offline TomN

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Re: Using beer in your pizza dough
« Reply #852 on: May 01, 2014, 01:10:21 AM »
I have really been enjoying my Garlic White Pizza the last several pizzas that i have made. The Samuel Smith's Organic Pale Ale was a good beer for dough making too.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #853 on: May 12, 2014, 12:00:14 AM »
JOKER - Northwest Brewing Company - Pacific, WA - Northwest Style Amber Ale.

Made dough with a beer from a Brewery in town. I can already tell this will be a very nice dough. Although it was a Amber in color, it did not discolor the dough.

The Beer:


http://www.nwbrewingcompany.com/beers/joker-amber-ale

http://www.beeradvocate.com/beer/profile/16396/69628/

My Recipe:


http://www.pizzamaking.com/forum/index.php?topic=17415.msg245184#msg245184

« Last Edit: May 12, 2014, 12:04:24 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #854 on: May 25, 2014, 02:34:34 PM »
Enjoyed the dough made with the Joker Amber Ale.  With the loss of a family member, I have taken a break from making pizza. However, with a request from other family members to make some pizza, I started again.
« Last Edit: May 25, 2014, 11:53:25 PM by TomN »

Online Donjo911

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Re: Using beer in your pizza dough
« Reply #855 on: May 25, 2014, 11:15:51 PM »
TomN,
Happy long weekend.  I am curious where you were able to source the Pendleton Mills Power Flour in the PNW.  I'm in Portland and am interested - but do not want to ship if possible.  Thanks in advance for sharing your source(s).

Cheers,
Don
I have done wrong.. but what I did, I thought needed to be done.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #856 on: May 25, 2014, 11:43:15 PM »
Don,

I am very fortunate that I live near the Costco Business Center in Fife, WA. They sell Pendleton Power flour in both the 25 and 50 pound bag. You can also buy it from Restaurant Depot (if you have a friend that has a business license, which is needed to get a RD membership) or at Cash and Carry. If need be, you can even purchase it on-line (Amazon.com, etc...) If you can't find it or do not want to pay for shipping, check with your favorite pizzeria and ask them if you can purchase a bag. Even if it is a 50 Pound bag, the flour will last if you store it in a dry area. Most pizzerias will sell it to you. I like the Pendleton Power flour because it is Unbleached. When adding beer, it will slightly change the color of the dough anyhow. Who cares if the finished product is bleached white??? I don't and neither do those who are hungry for a good pizza.

Hope that helps.

TomN

PS
Just google: Cash and Carry, Portland, OR. You will find three in the area. I am sure that they have it and you do not need a membership to shop there.
« Last Edit: May 25, 2014, 11:56:48 PM by TomN »

Offline Pauld472

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Re: Using beer in your pizza dough
« Reply #857 on: May 26, 2014, 06:21:26 PM »
Hi Tom...
Did a couple pies on the egg this weekend.. They were cooked at around 750 - 800 degrees

Here are my dough ingredients.....

20 oz. bread flour
1 3/4 tsp kosher salt
1 tsp instant yeast
3oz active sourdough starter
1 oz olive oil
12 oz beer ( I used Creemore Springs premium lager)

Threw it all into the Kitchenaid mixer and let it go on setting 2 for about 6 or 7 minutes.
Then divided into 4 doughs and placed them in containers and tossed them into the fridge for a couple days.

I was really happy with the results of this dough.. Hope you enjoy the pics.



Offline TomN

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Re: Using beer in your pizza dough
« Reply #858 on: May 27, 2014, 01:04:34 AM »
Nice looking pie. I haven't had the best results with bread flour, so i stay with Pendleton POWER flour. It seems to work best in a home oven. Thanks for the posting. Your pizza looks delicious.
« Last Edit: May 27, 2014, 01:06:31 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #859 on: May 27, 2014, 01:16:27 AM »
Anniversary Saison - Upright Brewing Company

Got back to dough making again after a pause to process things.  I used this Anniversary Saison by the Upright Brewing Company. It has a fruity taste that gave the dough a very nice extra flavor.  Not as easy to find, but I had a bottle put away for dough making.  Upright brewing had this to say: 

6.25 %   ANNIVERSARY SAISON
Beginning with the fifth anniversary of the brewery in 2014, an anniversary saison will be released annually. It combines gin and wine barrels with light use of apricots in a cascade hopped brew, combining elements we love to produce a dry, snappy, and complex profile.


The Beer:

http://www.uprightbrewing.com/bottles.html

http://www.beeradvocate.com/beer/profile/19866/116350/

My Recipe:

http://www.pizzamaking.com/forum/index.php?topic=17415.msg245184#msg245184