Author Topic: Using beer in your pizza dough  (Read 75170 times)

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Online 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:
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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.


Offline TomN

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Re: Using beer in your pizza dough
« Reply #250 on: November 05, 2012, 01:35:33 AM »
Sprinkle some freshly grated Beecher's Flagship Cheese.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #251 on: November 05, 2012, 01:37:58 AM »
Cover with freshly grated Whole Milk Mozzarella Cheese. I like Bella Rosano Brand Cheese.
« Last Edit: November 05, 2012, 11:14:21 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #252 on: November 05, 2012, 01:39:14 AM »
Finally, add the Pineapple Bits. (my wife suggested that I needed to add more Pineapple than i did. I will fix this next pizza)

Bake at 425 degrees for 15 mins
« Last Edit: November 06, 2012, 07:41:17 PM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #253 on: November 05, 2012, 01:40:11 AM »
Serve with Good Wines and share with Great Friends.
« Last Edit: November 05, 2012, 01:48:09 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #254 on: November 05, 2012, 01:46:31 AM »
  :) ;) :D ;D >:( :( :o 8) ??? ::) :P :-X :-[ :-\ :-* :'( >:D :angel: :-[ :-D :chef: :pizza:

In a week my thread is going to be move from "Ask The Dough Doctor Section" to the "General Pizza Making Section." The theme has kind of shifted to the variety of beers that i have used. However, i will post the recipe for "Using Beer in your dough making process" in the "Ask the Dough Doctor Section", as a one time post for reference. I have come a long way in my pizza making thanks to the PizzaMaking.com.  Proof that if I can make great pizza, then anyone can. Just keep at it and practice till you get the recipe that you want. Thank you all. (Thank you meatballs, Ron, for all the advice on the beers)
« Last Edit: November 05, 2012, 01:56:19 AM by TomN »

Offline B.F.SkinnersRevenge

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Re: Using beer in your pizza dough
« Reply #255 on: November 05, 2012, 03:35:42 AM »
I just want to say...thank you for keeping this thread going! I haven't tried beer in my pizza dough yet, but I'm definitely going to. I'm kind of a beer nerd, and seeing what beer you're going to use next is pretty fun. I see you're on the west coast, so I'm not sure if you have access to it, but I think a good one to try would be Troegs Troegenator (brewery is in Pennsylvania). It's a doppelbock with a heavy molasses flavor.

Online norma427

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Re: Using beer in your pizza dough
« Reply #256 on: November 05, 2012, 10:21:19 AM »
Tom,

I also have thoroughly enjoyed reading your thread and seeing all the doughs and pizzas you made with different beers.  The pizzas look really good.  ;D  Enjoy your journey.  :pizza: :pizza:

I tried two Neopolitan doughs with two different beers a little while ago and that was a fun experiment for me.

Norma
Always working and looking for new information!

Offline TomN

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Re: Using beer in your pizza dough
« Reply #257 on: November 06, 2012, 12:42:02 AM »
I just want to say...thank you for keeping this thread going! I haven't tried beer in my pizza dough yet, but I'm definitely going to. I'm kind of a beer nerd, and seeing what beer you're going to use next is pretty fun. I see you're on the west coast, so I'm not sure if you have access to it, but I think a good one to try would be Troegs Troegenator (brewery is in Pennsylvania). It's a doppelbock with a heavy molasses flavor.

Hello B.F.SkinnersRevenge,

Thanks for the beer recommendation. Unfortunately, I was informed by my beer store in WA, that Pennsylvania law prohibits distributors from bringing that beer to my state. I will have to try it when I visit Ohio sometime in the future. Thanks again. Remember that my thread is going to be moved to "General Pizza Making" sometime next week.

TomN

Offline TomN

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Re: Using beer in your pizza dough
« Reply #258 on: November 10, 2012, 01:39:26 AM »
Matilda Belgian Style Ale & Samuel Adams Stony Brook Red.

I made two batches of Pizza dough with two different Belgian Style Beers. Each beer has it's own unique brewing process, taste, & color. The Matilda had an almost sweet taste and was lighter in color, while Samuel Adams had a tart fruit taste and is darker in color. Both will make great pizza dough. However, these are beers that IMO, you have to develop an acquired taste for, in order to drink them.

I made enough dough for six, 14" pizzas. Giving both dough at least a 72 hour cold rise in the fridge.
« Last Edit: November 10, 2012, 01:46:31 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #259 on: November 10, 2012, 01:40:21 AM »
more photos