Author Topic: Using beer in your pizza dough  (Read 124987 times)

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Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #225 on: October 14, 2012, 11:26:15 PM »
That is a picture perfect pizza Tom...sounds like you had fun experimenting with that high $$ beer.It had better be good, right?!!  >:D
Thanks for telling us how it turned out... :chef:
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Offline Giggliato

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Re: Using beer in your pizza dough
« Reply #226 on: October 17, 2012, 06:46:58 AM »
Wow dude, pouring a bottle of supplication into your dough...

Have you thought about brewing up something of your own? That way you could have your beer and drink it too  ;D

Offline Zing

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Re: Using beer in your pizza dough
« Reply #227 on: October 18, 2012, 05:44:33 AM »

I should probably save the following comments for another thread (and perhaps I will later), but I tried a whole milk DANISH style Mozzarella cheese on my dough made with the beer. I did this because I know of two different Pizzerias that say this type of cheese is what sets their pizza apart. One is by Sorrento and the other is by a company called Olympic.  I did try the Olympic Danish Mozzarella. I purchased it at a local cheese shop. Although it does not say Olympic, it is Olympic Brand cheese. It might be that the distributor is under contract to sell only to restaurants and thus re-wrapped it with their label. Either way, it was a great way to top off my pizza dough made with extra ingredients. I will include some photos of the cheese.


After not finding a current phone number or web site for Olympic Cheese, I did a little research and think the name is/was Olympia Cheese. It looks like Olympia was bought by Lactalis/Sorrento around 1999:

http://www.research-store.com/ibcasia/News/j_r_simplot_and_besnier_sign_letter_of_intent?productid=AE66FF8E-DEF1-421C-98A9-C8E7FBC5D38A

Other online sources indicate the Olympia plant in Lacey, WA was closed.

So, Petersen seems to be selling private-labeled Sorrento just like Costco sells private labeled Sorrento.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #228 on: October 18, 2012, 02:56:36 PM »
Thank you Zing!!!

I really appreciate your research on this.

Thanks again
TomN

Offline TomN

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Re: Using beer in your pizza dough
« Reply #229 on: October 23, 2012, 01:10:58 AM »
The Reverend by Avery Brewing Company. This beer is classified as a Belgian Style Quadrupel Ale. Complex and layered with hints of dark cherries, currants, and molasses, according to Avery Brewing Co.  I found it to be very similar to a Double Bock, although a bit less sweet. I can already tell that this will make a great pizza dough. However, I will let you know after it has at least a 24 hour cold rise proofing time in the fridge.  

If you look at the photos, you can see the color of this beer is a bit darker and thus the dough is a little darker too, but not much darker.  (The picture of the dough ball has not yet been lightly coated with Extra Virgin Olive Oil.)
« Last Edit: October 23, 2012, 01:14:36 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #230 on: October 23, 2012, 01:11:29 AM »
Other photos
« Last Edit: October 23, 2012, 01:14:13 AM by TomN »

Offline DNA Dan

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Re: Using beer in your pizza dough
« Reply #231 on: October 23, 2012, 01:40:41 AM »
TomN What flour is that you're using?


Offline TomN

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Re: Using beer in your pizza dough
« Reply #233 on: October 27, 2012, 04:08:05 PM »
The Reverend by Avery Brewing Company made fantastic dough. I made two different pizzas with the dough. One night i made two standard pepperoni pizza the next night borrowed a recipe from the Cooking Light cookbook for just the toppings.


Offline TomN

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Re: Using beer in your pizza dough
« Reply #234 on: October 27, 2012, 04:09:01 PM »
Photo of the toppings that was recommended by the cookbook.
« Last Edit: October 27, 2012, 04:18:41 PM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #235 on: October 27, 2012, 04:17:39 PM »
2 1/2 tablespoons of Olive oil
2 six ounce boneless skinless chicken breasts
1 four ounce link sweet Italian sausage, casing removed
1/4 cup vertically sliced onion
4 ounces of mushrooms
1 tablespoon chopped fresh garlic
4 ounces of Fontina cheese (I used Beechers Flagship cheese and Mozzarella Cheese)
1 red bell pepper, seeded and sliced
3/4 teaspoon of crushed red pepper
2 tablespoons chopped parsley
2 teaspoons chopped fresh thyme

It turned out very good although next time I will use fresh basil instead of the parsley and thyme. IMO


Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #236 on: October 27, 2012, 09:18:28 PM »
Toppings look pretty but dough IMHO appears to be a gum layered muck.
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Using beer in your pizza dough
« Reply #237 on: October 28, 2012, 02:53:33 AM »
Deep sigh...
« Last Edit: October 28, 2012, 08:10:11 PM by TomN »

Offline DNA Dan

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Re: Using beer in your pizza dough
« Reply #238 on: October 29, 2012, 01:03:46 AM »
I think you're seeing a layer of olive oil or cheese. This is a white pizza and without the sauce it's hard to tell where the toppings end and crust begins. More importantly Tom, how did she taste?

Offline TomN

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Re: Using beer in your pizza dough
« Reply #239 on: October 29, 2012, 01:46:50 AM »
The pizza tasted really good. However, next time I will use fresh basil instead of the parsley and thyme. IMO, those two spices did not work well together. This Beer worked really well with the dough and the Beecher's Flagship cheese always adds to the flavor.
« Last Edit: October 29, 2012, 01:49:49 AM by TomN »

Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #240 on: October 29, 2012, 08:20:35 PM »
Well if it didn't have sauce on it then that's not a gummy bear pie.....it is cheese, wonderful, beeutyful, cheesy cheese! A thousand pardons Tom, I should have known better....these darn cheap drugstore glasses.  Sheeesh!!  :chef:
"Care Free Highway...let me slip away on you"

Offline DNA Dan

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Re: Using beer in your pizza dough
« Reply #241 on: October 30, 2012, 05:23:59 PM »
... and the Beecher's Flagship cheese always adds to the flavor.

I checked our local Costco and they don't stock this. Bummer.  :'(


Offline TomN

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Re: Using beer in your pizza dough
« Reply #242 on: November 01, 2012, 11:26:29 AM »
DNA Dan,

Where are you located? I can check on the Beecher's Cheese for you.

Offline DNA Dan

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Re: Using beer in your pizza dough
« Reply #243 on: November 01, 2012, 05:46:47 PM »
I go to the Missoula, MT Costco. Just on the other side of the Rockies.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #244 on: November 01, 2012, 06:43:44 PM »
I go to the Missoula, MT Costco. Just on the other side of the Rockies.

Dan,

The closest Costco to you that has the Beecher's Flagship cheese is the Spokane, WA Costco. If you are ever down that way, look in the Deli Dept for Item # 35366. Of course, you can always request for it to be brought into your warehouse.

Also, you can call Beecher's Cheese directly and they can send it to you.

http://www.beechershandmadecheese.com/

Offline TomN

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Re: Using beer in your pizza dough
« Reply #245 on: November 05, 2012, 01:18:37 AM »
The Dissident 2012 Reserve by Deschutes Brewer, Bend OR.

This beer is a Reserve Beer that has been aged in French Oak and with Cherries. The cost is $16.00 a bottle and has a distinct sour cherry taste. A beer that needs an acquired taste to appreciate. Not my first choice in a drinking beer, but it made Fantastic Pizza Dough. The top of the bottle was dipped in Red Wax to give it that special wine bottle look for a special beer.
« Last Edit: November 05, 2012, 01:24:49 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #246 on: November 05, 2012, 01:21:55 AM »
The beer worked well into the dough as I kneaded the Pizza Dough made with Pendleton POWER Flour. The result was a great flavor dough after a 48 hour cold rise.

The picture of the finished cold rise dough is next to a one Gallon sized freezer bag.
« Last Edit: November 05, 2012, 01:23:42 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #247 on: November 05, 2012, 01:29:03 AM »
A Combination that you might try.

I am sure that someone out there has done this already, but it was new to me. A good friend at work told me about his favorite pizza topping combination, so I had to try it. It has a really nice taste and i will make this pizza again in the future. Pepperoni, Green Bell pepper, cheese, and Pineapple bits. Simple, but a great combination.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #248 on: November 05, 2012, 01:33:15 AM »
Here was the Pizza in the making.

Dough made with Power Flour and Beer on a 14" pizza screen.
Pizzaiolo Sauce by Stanislaus Foods
Sprinkle with Dry Basil, tiny bit of Black pepper and garlic powder.
Cover in Pepperoni, large size. Carando Brand.
« Last Edit: November 06, 2012, 07:39:41 PM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #249 on: November 05, 2012, 01:33:47 AM »
Add Green Bell pepper bits.


 

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