Author Topic: Using Beer instead of Water in the Flour???? (Read 27657 times)

TomN · « **Reply #260 on:** November 10, 2012, 10:54:27 AM »

The Samuel Adams Beer and Matilda

TomN · « **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.

TomN · « **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.

TomN · « **Reply #263 on:** November 12, 2012, 12:47:01 AM »

Dough made with the Samuel Adams Stony Brook Red Belgian Style Beer.

TomN · « **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.

TomN · « **Reply #265 on:** November 12, 2012, 12:49:48 AM »

Both pressed out very nicely.

TomN · « **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.

TomN · « **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.

TomN · « **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)

TomN · « **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

TomN · « **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.

TomN · « **Reply #271 on:** November 18, 2012, 09:55:43 PM »

Top of the bottle.

Presidente · « **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

TomN · « **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...?

Presidente · « **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

TomN · « **Reply #275 on:** November 28, 2012, 01:36:14 AM »

Full Sail Wassail Limited Edition

Recently made dough and a pizza with this Full Sail seasonal edition beer. Although i have talked about trying a Stout Beer, this is as dark as i am willing to go.

I noticed that the dough texture is NOT the same when you use beers that are darker that an Amber Ale. Although, I was able to make a good pizza, I am not exactly sure why the dough was harder to work with and seem more dense that i am used to, for pizza dough?

TomN

TomN · « **Reply #276 on:** November 28, 2012, 01:37:09 AM »

Dough ball before being divided into three sections.

TomN · « **Reply #277 on:** November 28, 2012, 01:39:55 AM »

Pressed out dough on a 14" pizza screen.

The finished pizza

TomN · « **Reply #278 on:** December 05, 2012, 02:09:10 AM »

Caputo 00 Flour & Pliny the Elder

A good friend gave me some Caputo 00 Flour from Italy. I had a bottle of Pliny the Elder sitting around in my fridge, so I decided to put the two together to make some pizza dough tonight. This dough is very light and the Pliny the Elder beer is lighter in color. I think it was a perfect match since both are special in their own way. I have not used this flour before. Normally, I just use Pendleton Power Flour.

I did notice when using Caputo 00 Flour that I could have used less than 9 ounces of beer for the 4 cups of flour (which is my normal amount with Power Flour). I had to add more flour in my dough kneading process, as it was too sticky to work with before adding more 00 flour. Perhaps someone has a comment as to why this happened??? I am not familiar with Caputo 00 Flour.

After the kneading process, I did my usual coating the dough ball with Extra Virgin Olive Oil, before putting the dough ball into a freezer bag to cold rise for 24 hours.

I am really looking forward to this dough and will let you know the results soon.

TomN

TomN · « **Reply #279 on:** December 05, 2012, 02:10:12 AM »

You can see that the color is very light from this beer.