Author Topic: Using beer in your pizza dough  (Read 112234 times)

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Offline TomN

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Re: Using beer in your pizza dough
« Reply #50 on: March 04, 2012, 02:11:24 AM »
The 14 inch pizza photos


Offline TomN

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Re: Using beer in your pizza dough
« Reply #51 on: March 08, 2012, 02:44:37 AM »
THE EXPERIMENT CONTINUES:

I visited a Beer Store in my area to find "Samuel Adams Double Bock" to make another batch of pizza dough. While there, I discovered another Samuel Adams beer. This one is called "Samuel Adams Imperial White". It looks like a Hefeweizen style beer in color (a little lighter color than the Double Bock) , but has a very SWEET taste that was even sweeter than the double bock. (Just like the beer store told me it would) I used the same recipe for my beer Pizza Dough.

However, i made one batch of dough using the "Samuel Adams Imperial White", and the other batch using the "Samuel Adams Double Bock". I will let everyone know the results in a few days, after the dough has a chance to cold rise in the fridge for two days.

Samuel Adams Imperial White 12 oz bottle = $2.68

Samuel Adams Double Bock 12 oz bottle    = $3.38


Here are photos and then a Profile on the beer.



« Last Edit: March 08, 2012, 03:00:53 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #52 on: March 08, 2012, 02:46:41 AM »
The Profile for "Samuel Adams Imperial White".

Flavor: All of the characteristics of a refreshing witbier, but with more flavor and body.  This beer delivers new and exciting flavors with every sip.
Color: Hazy amber, 17 SRM
Original Gravity: 23.0 Plato
Alcohol by Vol/Wt: 10.3%ABV 8.0%ABW
Calories/12 oz.: 321
IBUs: 15
Malt Varieties: Two-row Harrington, Metcalfe, and Copeland pale malts and Malted Wheat
Hop Variety: Hallertau Mittelfrueh Noble Hops
Yeast Strain: Samuel Adams ale yeast
Availability: Year round
First Brewed: 2009


http://www.samueladams.com/enjoy-our-beer/beer-detail.aspx?id=3e251e6e-cfe0-4ffe-88bd-85da67e9e711


Ron, if your out there, would love to hear your break down on this beer. Thanks!!!!!!

Offline TomN

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Re: Using beer in your pizza dough
« Reply #53 on: March 09, 2012, 01:49:04 AM »
Made two pizzas tonight. One pepperoni pizza from the batch made with Samuel Adams Imperial White and a pepperoni / Black Olive/ Red pepper made with Samuel Adams Double Bock. While both turned out really good, my choice was dough made with the S A Double Bock. From this point on I will use the S A Double Bock or use Red Hook ESB. (Depending on my budget) Red hook is the lower priced beer.

Also, i can not stress how important it is to use a Whole Milk Mozzarella cheese.

Finally, I am going to create another thread that include just the recipe and dough making process as a quick reference without all the experimenting logs.  This pizzamaking.com forum has really helped me a lot. I am really grateful for it.
« Last Edit: March 09, 2012, 01:59:31 AM by TomN »

buceriasdon

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Re: Using beer in your pizza dough
« Reply #54 on: March 09, 2012, 06:35:14 AM »
Great looking pies Tom! ;D

Offline cosgrojo

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Re: Using beer in your pizza dough
« Reply #55 on: March 09, 2012, 10:39:50 PM »
I agree with Don... Your pies are looking better each time out Tom. Since you are experimenting... Try a slightly larger rim on a pizza with the same batch of dough. I think you might be pleasantly surprised by the textural changes in your beer dough crust. I am enjoying your journey, brings me back to when I started experimenting... You are far more scientific than I am though... I'm kind of a science idiot. :)

Offline DNA Dan

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Re: Using beer in your pizza dough
« Reply #56 on: March 10, 2012, 12:13:34 AM »
TomN, Are you able to tell the difference in flavor using different beers? Or is it safe to say there is more of a difference between a light and dark beer in terms of final flavor? I am often torn with just how much water to evaporate off on the beers I use. I know you have been using them straight. Any issues with the IDY in this regard? are you cold fermenting? Keep at it, it's looking good.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #57 on: March 10, 2012, 03:13:55 AM »
I want to be clear that i did not get this idea on my own. A friend that has several Pizzerias and who has been in the business for 20 years gave me the specs for the amounts of beer and water. He was very clear to use 60 percent Beer and 40 percent water. it was recommended to use 12 oz of liquid for 4 cups of high gulten flour. This means breaking it down to 4.8 oz of warm water and 7.2 oz of beer. I also add 1 tablespoon of Olive Oil to the water mix.

While the recipe is on the thread, here is a quick recap. The 4.8 or 5 oz of water,  is WARM water,  and I mix 1 1/2 teaspoons of quick rising yeast. I also add 1 Tablespoon of sugar, then set it aside for 3 mins to do it's thing.  

The Beer is poured into the measuring cup and I let it get a head of foam. This lets the beer release some of it's carbonation. I then spoon OFF the foam from the measuring cup and do not use the foam. Just straight beer that measure at 7.2 oz or just a little over. This is a measurement with the foam removed. When I did not remove the foam, my pizza dough really bubbled up in the oven.

Just as i am about to add the warm water with yeast/sugar, I add 1 tablespoon of Olive Oil and mix it up. I pour this into the flour as I mix it with my hand. (I have previously added 1 teaspoon of salt to the High gulten flour)

Then, I slowly pour in the beer and continue to mix it in the flour. I mix then kneed the dough for 5 to 10 mins till it becomes very Soft/ stretchy like texture. Coat the dough ball with a very very light amount of olive oil and them place into a 1 gallon Glad freezer bag. It is placed in my refrigerator for a min of 24 hours so it can COLD RISE. Later I divide the risen dough flat ball into three sections and make three smaller dough balls which will be used as needed.

ABOUT THE BEER: There is a flavor difference in the beer choice in my opinion. I ultimately Love the results and flavor when using Samuel Adams Double Bock Beer, but a lower cost beer that works well is the RED HOOK ESB. (Depends how much you can spend at the moment) While both these beers have amber / Darker yellow color, they are not what i consider DARK beers or stout. My advice is to avoid the really DARK beers, even a dark amber beer.

Finally, as you make the dough, if it seems to be too dry as your doing the mixing, just add a little bit more water. So far, it has turned out well for me. The more dough you make the easier it seems to get. Hope this helps.
« Last Edit: March 10, 2012, 03:21:25 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #58 on: March 10, 2012, 03:14:37 AM »
DNA Dan,

I will try a larger rim on the pizza. THANKS for the advice.
« Last Edit: March 11, 2012, 01:53:37 PM by TomN »


Offline TomN

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Re: Using beer in your pizza dough
« Reply #59 on: April 05, 2012, 02:12:09 AM »
A few other beers that I have been trying in my dough.

Duvel Belgian Golden Ale - worked very well, but at $12.00 for 750ml, it was very expensive beer.

Paulaner Salvator Double Bock - not as expensive, good flavor, but almost a little too dark in dough making.

Blue Moon Belgian White - Belgian Style Wheat Ale - lighter and work well, priced right.

Samuel Adams Alpine Spring - lighter in color, slight citrus flavor, work well, no comparison to the Samuel Adams Double Bock (different beers types of course, but i am talking dough making)
« Last Edit: April 05, 2012, 02:29:07 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #60 on: April 05, 2012, 02:14:39 AM »
Tonight made dough with Pyramid Hefeweizen Beer. Worked well, nice color and flavor, will let you know how it bakes out in the dough.
« Last Edit: April 05, 2012, 11:37:03 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #61 on: April 05, 2012, 02:18:22 AM »
Getting ready for a really great combination of products.

Made dough with Pendelton POWER Flour 40 percent water / 60 percent Pyramid Hefeweizen beer. (must give it 24 hours for a Cold Rise in the fridge)

ready to open a new can of Pizzaiolo Pizza Sauce by Stanislaus.

Purchased a 5 pound bag of GRANDE Whole Milk Mozzarella Cheese from a Pizzeria friend.

Have plenty of other pizza toppings, Sausage, pepperoni, Red bell pepper, Mushrooms, Black olives, etc...

CAN'T WAIT, will let you know the results.
« Last Edit: April 05, 2012, 02:24:03 AM by TomN »

Offline David Deas

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Re: Using beer in your pizza dough
« Reply #62 on: April 05, 2012, 07:53:01 AM »
I can't even *imagine* wasting a half way decent brew in bread dough.  And you're using Duval?  Man.  Go get some malt liquor or something and do this sort of thing with.  Colt 45.  Evil Eye.  Old English.  Steel Reserve.

Offline DNA Dan

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Re: Using beer in your pizza dough
« Reply #63 on: April 05, 2012, 11:42:21 AM »
As long as the pizza gets eaten it's not a waste.

Besides, what's your beef with Malt liquor?  :-D Evil eye..lol

Offline Dr Malt

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Re: Using beer in your pizza dough
« Reply #64 on: April 05, 2012, 12:47:16 PM »
Just a few comments on some of the beers mentioned here.

Hefeweisen style beers are lightly hopped, mild flavored beers with alcohols in the 4 - 5.5 % range by volume. That hazy stuff in the beer is yeast. I don't know how that affects pizza dough but keep in mind you are adding some more yeast to your dough when using a hefeweisen.

Wit or Belgian white beers are often made with the addition of corriander and orange peel to give it a citrus freshness as a summertime beer. Most of the Wit beers out there have these added at low levels, but it might be worth tasting the beer before you use it in you dough.

Double bocks, as some of you have mentioned, are high in alcohol but also have some residual sugars as indicated by the sweetness. These sugars most likely are added food for the yeast in your dough.

Thanks. I hope I am not telling you something you already know. Just trying to help.

Dr Malt

Offline DNA Dan

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Re: Using beer in your pizza dough
« Reply #65 on: April 05, 2012, 01:12:05 PM »
Dr. Malt, can those yeasts be cultivated? or is the purification process such that it renders them dead?

Offline TomN

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Re: Using beer in your pizza dough
« Reply #66 on: April 05, 2012, 03:54:50 PM »
Dr Malt,

I really appreciate your comments. That explains why I like to use the Double Bock Beers the best. The texture of the dough, and the added sweetness taste, are an awesome addition to the dough. I do not use the most expensive beer all the time, but I am having fun trying them in the dough. (For me, it is not wasting beer. Then again, I am not a real beer drinker)

QUESTION:

I had to pour out a bottle of Pyramid Hefeweizen because there was a clump of stuff at the bottom of the bottle that came off and went into my beer glass. It broke up into pieces and looked terrible. Could this beer have been saved? Is that something that happens in bottles of Hefeweizen? Appreciate your comments.


Offline David Deas

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Re: Using beer in your pizza dough
« Reply #67 on: April 05, 2012, 04:32:32 PM »
As long as the pizza gets eaten it's not a waste.

Besides, what's your beef with Malt liquor?  :-D Evil eye..lol

It's like putting filet mignon in stew.  There are more appropriate cuts of beef for that sort of thing, which are in turn pretty inappropriate as feature steaks paired solo with asparagus and potato.

Letting Evil Eye, which is quite probably the worst individual beer brewed anywhere in the world, contribute to great pizza kinda like how a round roast can contribute to great stew seems culinarily correct.  After all, pizza had been all about taking mostly mundane ingredients and magically creating something that is greater by far than the sum of its parts.

No beef with malt liquor.  Everything has its place.  Most brands of malt liquor are actually emergency engine coolants.  And I'm chuckling as I type this entire post, but it really would be something if TomN could discover an appropriate consumptive use for Evil Eye.

All in good fun.

« Last Edit: April 05, 2012, 04:47:20 PM by David Deas »

Offline DNA Dan

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Re: Using beer in your pizza dough
« Reply #68 on: April 05, 2012, 04:46:34 PM »
It's like putting filet mignon in stew.  There are more appropriate cuts of beef for that sort of thing, which are in turn pretty inappropriate as feature steaks paired solo with asparagus and potato.

I hear you, but you have to understand, with over $2500 invested in pizza cooking/prepping equipment I would actually use the best I could afford no matter what I was cooking. I guess it depends how much of a purist one is regarding their craft. If you really enjoy stew, then by all means use the fillet mignon. If you just want a mediocre stew, then use whatever part of the cow is cheapest. You get what you pay for in terms of quality.

You realize of course the cost of different meat cuts is much more drastic than say using a Pyramid Hefeweizen vs. Evil eye. Speaking of which, I have never heard of it, I thought you were making it up!

Offline David Deas

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Re: Using beer in your pizza dough
« Reply #69 on: April 05, 2012, 04:49:53 PM »
No.  I wasnt making it up.  Evil Eye.  Everyone has got to try it.  It's so bad it creates something of a spectacle of entertainment that *almost* makes the $1.25 worth it for me.
« Last Edit: April 05, 2012, 04:52:54 PM by David Deas »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #70 on: April 05, 2012, 05:41:16 PM »
QUESTION:

I had to pour out a bottle of Pyramid Hefeweizen because there was a clump of stuff at the bottom of the bottle that came off and went into my beer glass. It broke up into pieces and looked terrible. Could this beer have been saved? Is that something that happens in bottles of Hefeweizen? Appreciate your comments.

ANSWER: i called the Pyramid Brewery in Seattle and talked with one of the Brewmasters. He said that the clump was yeast and that the cloudiness in a Hefeweizen is actually the yeast as well. He pointed out that it might have been a bottle that had been setting for a while on the shelf. No need to throw away the beer.

The Brewmaster said that many times a Keg of Hefeweizen beer will be turned upside down for this reason. Also, shake the bottle of Hepeweizen a little before drinking it.

FINALLY, I created this thread as a place to experiment with all kinds of different beers in the dough making recipe. I really do not care how expensive or low cost the beer is in doing so. However, I try to use the best ingredients in my pizza making for family and good friends. After all, life is short. Enjoy it!!!

Offline David Deas

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Re: Using beer in your pizza dough
« Reply #71 on: April 05, 2012, 05:46:19 PM »
I hope you know that my comments were tongue in cheek.  It doesn't matter to me what type of beer you use as long as that's what you want and you're having a good time.

With one exception.  The Rochefort 10.  We only get so many of those in the US.  You can't use that one.  :)

Offline TomN

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Re: Using beer in your pizza dough
« Reply #72 on: April 05, 2012, 05:59:55 PM »
LOL, I will try to locate some.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #73 on: April 05, 2012, 06:11:42 PM »
Just called my Beer Store and they have it on the shelf. The experiment will continue......

Offline TomN

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Re: Using beer in your pizza dough
« Reply #74 on: April 06, 2012, 12:11:00 AM »
I got a call from family members to make some pizza this Holiday weekend, so I stop by my beer store on the way home. I picked up two beers to try because of the yeast/wheat content and sweetness. Doppel-Hirsch Bavarian- Doppelbock ( a double Bock beer from Germany). it is suppose to be smoother than the Samuel Adams Double Bock i have used before. (will let you know).  The second beer is Trappistes Rochefort 10. (Thanks David Deas)

My concern with the second beer (Trappistes Rochefort 10) is that it's a dark amber color, but this is an experiment. The first beer (Doppel-Hirsch Bavarian- Doppelbock) is lighter in color and comes in a real cool looking bottle. The Trappistes Rochdfort 10 is in a smaller 11.2 Fl oz bottle. Might start with the bigger bottle first for dough making.

$7.59 a bottle for the Trappistes Rochefort 10 (Small bottle)

$4.99 a bottle for the Der Hirschbrau Dopp (Bigger bottle)


In conclusion, my beer store gets a once a month small shipment of a beer called, Pliny The Elder IPA. I am going to reserve a bottle and give it a try as soon as it is available. I have never used an IPA before.  Any thoughts on an IPA in pizza dough????
« Last Edit: April 06, 2012, 01:01:21 AM by TomN »