Author Topic: Using beer in your pizza dough  (Read 132421 times)

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Offline TomN

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Re: Using beer in your pizza dough
« Reply #300 on: December 15, 2012, 04:14:48 PM »
Pizza Number two. I used a sauce that was made by a Pizzeria friend. The sauce includes fresh ginger and garlic which gives it a taste that is very unique.


Offline TomN

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Re: Using beer in your pizza dough
« Reply #301 on: December 15, 2012, 04:17:35 PM »
More photos

Offline TomN

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Re: Using beer in your pizza dough
« Reply #302 on: December 25, 2012, 10:24:44 PM »
Widmer Brothers Brewing Alchemy Project Barrel Aged BRRRBON '12

Made dough this evening with this beer. This beer has a sweet taste, similar to a Double Bock. Widmer Brothers state that this beer was aged in Kentucky Bourbon Barrels for several months.

I am sure that this will make a very nice pizza dough. However, it cost 12.99 a bottle on sale (Regularly 16.99)
« Last Edit: December 26, 2012, 02:03:12 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #303 on: December 25, 2012, 10:26:44 PM »
After kneading the dough, I used my Kitchen Aid with the hook for the first time. I am very impressed with the texture of the dough from using the hook and plan to do it again this way.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #304 on: December 25, 2012, 10:29:16 PM »
I have observed that all the beers that are barrel aged (that I have tried), seem to have very little foam. Not sure why???
« Last Edit: December 25, 2012, 11:02:48 PM by TomN »

Offline widespreadpizza

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Re: Using beer in your pizza dough
« Reply #305 on: December 26, 2012, 12:29:24 AM »
Tom,  I gotta finally say it!  Please stop wasting these fantastic beers,  some of which I cannot get.  Send them to me so that I can drink them!   I understand your intentions,  but please just go buy a 10 dollar 12 pack of shiner bock or something and use that for your dough.  The beers you are cooking with belong in the what are you drinking thread not this one....  Thanks/sorry -Marc

Offline TomN

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Re: Using beer in your pizza dough
« Reply #306 on: December 26, 2012, 01:50:43 AM »
Tom,  I gotta finally say it!  Please stop wasting these fantastic beers,  some of which I cannot get.  Send them to me so that I can drink them!   I understand your intentions,  but please just go buy a 10 dollar 12 pack of shiner bock or something and use that for your dough.  The beers you are cooking with belong in the what are you drinking thread not this one....  Thanks/sorry -Marc

LOL... Point taken Marc, but I am having so much fun making dough with them. I enjoy walking into a beer store and seeing how many different beers that can be used for dough making. Also, I enjoy listening to the store expert explaining how a particular beer was made and about the Brewery. If it makes you feel any better, sometimes i drink the beer that is left over.

Cheers,

TomN
PS
To think that I started this thread with a bottle of Red Hook ESB that only cost around $2.50 a pint and no knowledge of beer or dough making. (Sure miss the comments from Meatballs, Ron on here)
« Last Edit: December 26, 2012, 02:15:26 AM by TomN »

Offline Don K

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Re: Using beer in your pizza dough
« Reply #307 on: December 26, 2012, 02:34:23 AM »
Man, I thought it was just me...I agree with Marc, please stop it Tom! :'( If you only knew what I went through to get Pliny...and you're using it in pizza, sheesh!  :o Yes, please, use some BMC or Shiner or something...you're killing us here! :-D
« Last Edit: December 26, 2012, 03:11:13 AM by Colonel_Klink »
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Offline TomN

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Re: Using beer in your pizza dough
« Reply #308 on: December 27, 2012, 02:05:32 AM »
It's About Passion For Great Pizza

On any given day, I can drive to the nearest pizzeria and buy a pizza for Five dollars. But life is short, why do that???

I have had a passion for pizza even as a little kid. I have eaten what I consider the BEST and the WORST of pizzas. Now that I am finally making it at home and continue on this journey for GREAT pizza.  Why settle for less that the best that you can make? Therefore, I use the best beers and with variety to keep the edge of quality. I can use crap beer, but I choose not too. I can use less quality ingredients to get by, but why when i have the best available to me? While others can certainly make pizza better than me, I continue on this learning process to improve each time I make pizza. I  am always looking for that WOW factor in my pizza experience. So I use the best. I just wanted everyone to know why I spare no expense on ingredients and choose the best beers.

Hope that explains my Passion for GREAT Pizza.

Love you all

TomN


Offline TomN

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Re: Using beer in your pizza dough
« Reply #309 on: December 27, 2012, 02:07:46 AM »
Here is the Pizza i made tonight with the BRRRON 12 Beer.

The dough turned out very nice.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #310 on: December 27, 2012, 02:09:58 AM »
I used San Marzano Tomatoes with a little Sea Salt and Dry Basil.

I divided the large Cold Risen Dougn Ball into three smaller dough balls.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #311 on: December 27, 2012, 02:12:58 AM »
I spread out the crushed San Marzano Tomates, with Sea Salt and Basil. Covered the pizza with Caramelized Sweet Maui Onions, and Brauts Sweet Italian Sausage. I also added sliced Carando Pepperoni.
« Last Edit: December 27, 2012, 02:14:55 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #312 on: December 27, 2012, 02:15:54 AM »
Covered the pizza with Beechers Cheese.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #313 on: December 27, 2012, 02:17:03 AM »
And finished off with Bella Rosano Whole milk Mozzarella Cheese.
« Last Edit: December 27, 2012, 02:33:07 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #314 on: December 27, 2012, 02:17:54 AM »
Topped it with Sliced Red Bell pepper and Lndsay Sliced Olives.
« Last Edit: December 27, 2012, 02:35:36 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #315 on: December 27, 2012, 02:18:45 AM »
Shared it with Friends and Great Wine

Offline TomN

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Re: Using beer in your pizza dough
« Reply #316 on: December 27, 2012, 02:30:24 AM »

Corless 2004 Columbia Valley Red Wine - $65.00 a bottle

http://www.corlissestates.com/index.cfm?method=pages.showPage&pageid=87310b0f-9877-6d79-2ad6-fe30a40e08f1

K Vineyards - The Creator 2010 - $55.00 a bottle

http://www.kvintners.com/cellar/product.php?productid=209&cat=1&page=1&return=http://www.charlessmithwines.com/k-vintners/wines/current/

K Vineyards - The Boy 2009 - $48.00 a bottle

http://www.charlessmithwines.com/k-vintners/wines/past/the-boy

Schild Estate Barossa Shiraz 2009 - (94 points Wine Spectator Rating) $20.00 a bottle.



Offline TomN

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Re: Using beer in your pizza dough
« Reply #317 on: December 27, 2012, 02:30:51 AM »
This was a special night. There are times that I use lower cost beer to make the dough and drink less expensive wines, but I am having fun no matter what the beer or wine. God Bless and thanks for reading my thread.
« Last Edit: December 27, 2012, 02:42:03 AM by TomN »

Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #318 on: December 27, 2012, 12:15:45 PM »
Tom,
Each set of your pizza's keep getting better and better. I really liked that mushroom pie on the 15th and now this pepper strips an black olive pie looks real killer too. Have you ever tried any garlic powder along with your beer in a dough?
  Great work man!   :chef:
Bob
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Offline Don K

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Re: Using beer in your pizza dough
« Reply #319 on: December 27, 2012, 04:11:27 PM »
Those pies look great Tom. Using beer in my dough is definitely on my experimentation list.

Pliney the Elder is 8% ABV and the Widmer Brrrbon is 9.4% ABV. As the alcohol gets higher do you have to compensate by adding more yeast? I would think that the alcohol would kill some of the yeast cells. Or is that not high enough?
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Offline netdirector

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Re: Using beer in your pizza dough
« Reply #320 on: December 27, 2012, 05:27:03 PM »
I'm a brand new member of this forum... and having browsed through multiple threads getting my feet wet with the whole pizza making science, I have to say Tom that your thread is my absolute favorite. Your pictures are mouth watering! And being a beer lover, I love seeing what you're trying!

Although, like several others, I can't believe you're using such high quality beers... to me it's akin to using a top-shelf tequila in a frozen margarita... yes, you could... but why??? Unless money is no object... but all that said, I love the thread and I'm going to try experimenting with your ratios this weekend using a few local micro brews I have sitting around...

I also have some kombucha I made... and I'm wondering what that might do, being another yeast based beverage...  ::)

Thanks for all your ideas! They're awesome!
“There's a pizza place near where I live that sells only slices. In the back you can see a guy tossing a triangle in the air.” - Steven Wright

Offline TomN

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Re: Using beer in your pizza dough
« Reply #321 on: December 28, 2012, 01:23:55 AM »
Tom,
Each set of your pizza's keep getting better and better. I really liked that mushroom pie on the 15th and now this pepper strips an black olive pie looks real killer too. Have you ever tried any garlic powder along with your beer in a dough?
  Great work man!   :chef:
Bob

Bob,

I have never added garlic powder to the dough. I have added it to my sauce before.

Tomn

Offline TomN

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Re: Using beer in your pizza dough
« Reply #322 on: December 28, 2012, 01:27:27 AM »
Those pies look great Tom. Using beer in my dough is definitely on my experimentation list.

Pliney the Elder is 8% ABV and the Widmer Brrrbon is 9.4% ABV. As the alcohol gets higher do you have to compensate by adding more yeast? I would think that the alcohol would kill some of the yeast cells. Or is that not high enough?

I typically keep the yeast amount the same, but always do a cold rise for a minimum of 24 hours.  I have learned the hard way to make sure my yeast is fresh. Flat dough is a let down after all the dough preparation and expensive or hard to find beer.

Thanks for the reply.

TomN

Offline TomN

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Re: Using beer in your pizza dough
« Reply #323 on: December 29, 2012, 02:29:55 AM »
Harvest Limited Edition - J.W. Lees Brewery - Manchester, England

http://www.jwlees.co.uk/

Made more Pizza dough tonight to get ready for the weekend with friends. Found this beer in Total Wine & More. The beer expert said that this beer is very hard to find. (at least in my part of the country, WA. ) It comes in a 9.3 Fl OZ bottle (what we used to call  "pony size bottles") and it costs $9.99 for this little size. The alcohol volume is 11.5 percent.

Since my recipe calls for 9 ounces of beer, that leaves only .3 ounces to try the beer. It had a very sweet and flavorful taste. "Harvest" tasted like a double bock, but with a lot of character. Hard to describe, but very tasty. The bottle describes the beer as "Ale Matured in Sherry Casks". The bottle also states, "This fully fermented ale can be enjoyed now or laid down like a fine wine for enjoyment to come".

I too admit that this is one beer meant for drinking, but I had to use it in dough as my cooking experimenting continues. I am sure this will be great dough and I will follow up with photos later.

TomN

« Last Edit: December 29, 2012, 02:50:13 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #324 on: December 29, 2012, 02:31:37 AM »
This is the second time that I have used the dough hook after I have kneaded the dough first in a bowl. The hook really makes the dough so smooth.