Author Topic: Using Beer instead of Water in the Flour???? (Read 28040 times)

TomN · « **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.

TomN · « **Reply #301 on:** December 15, 2012, 04:17:35 PM »

More photos

TomN · « **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)

TomN · « **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.

TomN · « **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???

widespreadpizza · « **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

TomN · « **Reply #306 on:** December 26, 2012, 01:50:43 AM »

Quote from: widespreadpizza 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

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)

Don K · « **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!

Yes, please, use some BMC or Shiner or something...you're killing us here!

TomN · « **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

TomN · « **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.

TomN · « **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.

TomN · « **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.

TomN · « **Reply #312 on:** December 27, 2012, 02:15:54 AM »

Covered the pizza with Beechers Cheese.

TomN · « **Reply #313 on:** December 27, 2012, 02:17:03 AM »

And finished off with Bella Rosano Whole milk Mozzarella Cheese.

TomN · « **Reply #314 on:** December 27, 2012, 02:17:54 AM »

Topped it with Sliced Red Bell pepper and Lndsay Sliced Olives.

TomN · « **Reply #315 on:** December 27, 2012, 02:18:45 AM »

Shared it with Friends and Great Wine

TomN · « **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.

TomN · « **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.

Chicago Bob · « **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!

Bob

Don K · « **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?