Author Topic: Using beer in your pizza dough  (Read 137638 times)

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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.

Offline 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

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

Offline TomN

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Re: Using beer in your pizza dough
« Reply #260 on: November 10, 2012, 10:54:27 AM »
The Samuel Adams Beer and Matilda

Offline TomN

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Re: Using beer in your pizza dough
« Reply #261 on: November 12, 2012, 12:41:35 AM »
I thought that I might focus on the doughs a bit more on this thread. the following photos will give you a glimpse at the doughs that I have made with Matilda and the Samuel Adams beers. Both doughs proofed well / rose well in the 72 hour cold rise. These are gallon size freezer bags.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #262 on: November 12, 2012, 12:43:02 AM »
Dough made with Matilda Belgian Style Beer. I can make three, 14" pizzas with this large dough ball. it is just easier for me to put it in the gallon size freezer bag and them divide it into three pieces after the cold rise.
« Last Edit: November 12, 2012, 12:44:44 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #263 on: November 12, 2012, 12:47:01 AM »
Dough made with the Samuel Adams Stony Brook Red Belgian Style Beer.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #264 on: November 12, 2012, 12:49:14 AM »
Two pieces of dough ready to be pressed out into 14" pizzas.  Matilda dough is on the black plate and the Samuel Adams dough is on the yellow plate. i wanted to try the two doughs in the same night.
« Last Edit: November 12, 2012, 11:21:12 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #265 on: November 12, 2012, 12:49:48 AM »
Both pressed out very nicely.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #266 on: November 12, 2012, 12:51:33 AM »
A photo of the cheese that i used. Sorrento Whole Milk Danish Mozzarella and Bella Rosano Whole Milk Mozzarella Cheese.


Offline TomN

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Re: Using beer in your pizza dough
« Reply #267 on: November 12, 2012, 12:52:38 AM »
Pizza made with the Samuel Adams dough was just a shade darker than the dough made with the Matilda.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #268 on: November 12, 2012, 12:54:23 AM »
Pizza made with the Matilda Beer. Just a shade lighter in color, but both doughs tasted just fine. (a few more toppings on the Matilda pizza)
« Last Edit: November 12, 2012, 02:02:05 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #269 on: November 18, 2012, 09:48:44 PM »
Aecht Schlenkerla Eiche Doppelbock

Found this beer at Total Wine and More in Tukwila, WA. It is a German beer Doppelbock. A nice sweet and Oak Smoke tasting beer that has an amber color. Since I am not the beer expert and do not get comments anymore from people who know beer better than me (for what ever reason) , I am posting a website that rates beers and explains them way better than I can. I can only tell you that this beer worked really well with the dough making process and the finished pizza was fantastic. i would use it again.

http://beeradvocate.com/beer/profile/263/54731

« Last Edit: November 19, 2012, 12:49:18 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #270 on: November 18, 2012, 09:52:24 PM »
I also made one of my favorite pizzas from this batch of dough. BBQ Chicken Pizza.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #271 on: November 18, 2012, 09:55:43 PM »
Top of the bottle.

Offline Presidente

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Re: Using beer in your pizza dough
« Reply #272 on: November 19, 2012, 09:14:17 AM »
typically from the breweries i've heard a good dark beer such as a stout will make a great pizza dough.
the stouts have lots of malts that add a roasted nutty/chocolate flavor to the bread. i've only made one once with whole wheat and rahr & sons' ugly pug black lager the dough tasted malty and a bit of coffee

Offline TomN

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Re: Using beer in your pizza dough
« Reply #273 on: November 19, 2012, 10:23:14 AM »
Hello Presidente,

I have always been told to avoid the Stouts in pizza dough making. However, one day,  I am just going to give it a try and see what happens. Thanks for the comment.

TomN
PS
What kind of Pizza did you make with the Stout beer? What toppings, etc...?
« Last Edit: November 19, 2012, 10:24:55 AM by TomN »

Offline Presidente

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Re: Using beer in your pizza dough
« Reply #274 on: November 19, 2012, 10:57:55 AM »
I just used standard toppings, mozz with pepperoni I was just experimenting with it to see what the dough would come out like.
it wasnt very stretchy but that may have been my fault  :o