Author Topic: Using beer in your pizza dough  (Read 125505 times)

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Offline Pete-zza

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Re: Using beer in your pizza dough
« Reply #425 on: February 21, 2013, 06:52:27 PM »
Please tell me which tomato product that is there next to the 7/11's, have you used it before? Thank you..
Bob,

Tom can address your question specifically, but this is the product: http://www.stanislausfoodproducts.com/_pdfs/Pizzaiolo-Autentico-Pizza-Sauce.pdf.

Peter


Offline TomN

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Re: Using beer in your pizza dough
« Reply #426 on: February 21, 2013, 08:18:31 PM »
Hi Bob,

I have been using Pizzaiolo for quite some time. I purchase it at Costco Business Center for $4.23 a can. It has a fantastic taste all by itself. Recently, I have been experimenting with mixing half Pizzaiolo and half 7/11 because I noticed that some Pizzerias do this. However, I am going back to using straight Pizzaiolo again. It has the taste that I like the best.

I purchased the Grande cheese from a Pizzeria friend. The current price was 2.69 a lb, a 5 pound bag cost me $13.45. I don't always go Grande, but it has been a while since I had it. I also love the Whole Milk Mozzarella by Bella Rosano. It is priced better and I can buy it anytime.

TomN

http://www2.costco.com/Browse/Product.aspx?Prodid=11739414&search=Pizzaiolo&topnav=bdoff&Mo=0&cm_re=1_en-_-Top_Left_Nav-_-Top_search&lang=en-US&Browse=1&N=5000045&whse=BD_767&Dx=mode%20matchallpartial&Ntk=Text_Search&Dr=P_CatalogName:BD_767&Ne=4000000&D=Pizzaiolo&Ntt=Pizzaiolo&No=0&Nty=1&Nr=P_CatalogName:BD_767&Ntx=mode%20matchallpartial


http://www2.costco.com/Browse/Product.aspx?Prodid=11672376&search=Bella+Rosan&Mo=2&cm_re=1_en-_-Top_Left_Nav-_-Top_search&lang=en-US&Browse=1&Sp=S&N=5000045&whse=BD_767&Dx=mode+matchallpartial&Ntk=Text_Search&Dr=P_CatalogName:BD_767&Ne=4000000&D=Bella+Rosan&Ntt=Bella+Rosan&No=2&Ntx=mode+matchallpartial&Nty=1&Nr=P_CatalogName:BD_767&topnav=bdoff&s=1
« Last Edit: February 21, 2013, 08:26:48 PM by TomN »

Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #427 on: February 21, 2013, 09:14:09 PM »
Thanks so much Tom...great tip about the Costco cheese. We let Costco go about 2 years ago...still have Sams an Bj's. Going to do a visitor pass at Costco now and see what my local one has got.
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Using beer in your pizza dough
« Reply #428 on: February 22, 2013, 01:47:01 AM »
Bob,

I am not sure where you live, but the Costco Business Centers are not everywhere like the regular Costco's and they have different products than a regular Costco. I do not think you will find the 6 pound block of Bella Rosano cheese, Pizzaiolo, or the Pendleton Flours in your Costco. Of course, you could talk to the Costco warehouse manager where you shop and request that it be brought in. However, the regular Costco has an amazing deli section. You can get lost in all the cheese selections that they offer. It's GREAT!!!  It would be worth checking it out if you have not been to Costco lately.

TomN

« Last Edit: February 23, 2013, 01:58:21 PM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #429 on: February 22, 2013, 12:40:13 PM »
Bob,

Here is a list of where the Costco Business Centers are located:

Phoenix, AZ
Commerce, CA
Hawthrone, CA
San Diego, CA
Morrow, GA
Las Vegas, NV
Fife, WA
Lynnwood, WA

Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #430 on: February 22, 2013, 02:55:45 PM »
Thanks again for more good info Tom. This now explains why I could never find products mentioned here at my local Costco. I'm in NC and it definitely is not a Costco Business Center....I'm still going to go back there and see what they have these days.

Bob
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Using beer in your pizza dough
« Reply #431 on: February 23, 2013, 03:14:34 AM »
Ommegang Duvel Rustica Belgian-Style Golden Ale - $11.99

Made dough tonight with this beer. Purchased it at Total Wine & More and they describe this beer as: Special release. New York- Belgian Strong Pale Ale- 8.5% ABV. Duvel Rustica is a richly flavorful & aromatic brew with the depth and complexity of the finest Belgian ales. It blends the perfect balance of fine malts and noble hops then undergoes fermentation with Ommegang's proprietary yeast. Limited/Rotating Release.

I have had good results with Belgian Style Beers in pizza dough making, so I am giving this one a try. I like what I see.
« Last Edit: February 23, 2013, 03:19:44 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #432 on: February 23, 2013, 03:29:06 AM »
I ran into a minor problem tonight in my dough making process. Once I finished with the Kitchen Aid Hook and made three 12 oz dough balls, I realized that I did not have any one gallon freezer bags to put my dough into for the 24 hour minimum cold rise.  So, i coated the dough balls with Extra Virgin Olive Oil and ran to the store. Normally, they go right into the fridge. By the time I got back from the store, 40 minutes had passed and the dough balls sat on the counter. It appeared that either they expanded out a little bit or they raised up a little. I am hoping this will not negatively affect the dough rise process that I am used to. Not sure if this will hurt the dough?

Anyone have any thoughts or advice on this???
« Last Edit: February 23, 2013, 03:34:03 AM by TomN »

Offline Pete-zza

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Re: Using beer in your pizza dough
« Reply #433 on: February 23, 2013, 09:22:10 AM »
I ran into a minor problem tonight in my dough making process. Once I finished with the Kitchen Aid Hook and made three 12 oz dough balls, I realized that I did not have any one gallon freezer bags to put my dough into for the 24 hour minimum cold rise.  So, i coated the dough balls with Extra Virgin Olive Oil and ran to the store. Normally, they go right into the fridge. By the time I got back from the store, 40 minutes had passed and the dough balls sat on the counter. It appeared that either they expanded out a little bit or they raised up a little. I am hoping this will not negatively affect the dough rise process that I am used to. Not sure if this will hurt the dough?

Anyone have any thoughts or advice on this???

Tom,

You should be OK. However, your dough balls may be ready to use a bit sooner than normal because they got a head start on fermenting while on the counter. The degree of change will depend on the room temperature while the dough balls were sitting on the counter and the ability of your refrigerator to cool them down (the expansion of the dough balls through gas production makes them act like insulators).

Peter


Offline TomN

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Re: Using beer in your pizza dough
« Reply #434 on: February 23, 2013, 01:53:11 PM »
Thank you Peter,

I appreciate the comments, as always.

I must say that I have always been happy when I use a Belgian-Style Beer in the dough making process. This style of Beer works very well, adds good flavor and texture, and does not discolor the dough either. The only down side is that the good Belgian-Style Beers are usually very expensive.

TomN
« Last Edit: February 23, 2013, 01:54:57 PM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #435 on: February 24, 2013, 01:55:04 AM »
Made pizza tonight with the dough made with the Ommegang Duvel Rustica Belgian-Style Golden Ale. I only gave it a 24 cold rise since people wanted pizza now. I am very impressed with the dough. Easy to work with, great texture, and very flavorful. I will definitely use this beer again sometime in the future. The Belgian Style Beers produce a great pizza dough.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #436 on: February 24, 2013, 01:57:05 AM »
I opened a fresh can of Pizzaiolo to use on my Ommegang Duvel Rustica Belgian-Style Golden Ale pizza dough. This time I did not mix it with 7/11. Just straight out of the can since it has an amazing flavor that I recommend to anyone who loves pizza.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #437 on: February 24, 2013, 02:04:47 AM »
I had a request for a vegetarian pizza, so I used what vegetables that I had on hand. I sauteed them in a pan but still chose to put them on top of the cheese instead of under. (425 degrees for 15 minutes)

Red Onion
Mushrooms
Garlic
Zucchini
Red Bell Pepper
Sea Salt
Black pepper

Grande Mozzarella Cheese
A pinch of shredded Parmigiano Reggiano  cheese than has been aged over 24 months
« Last Edit: February 24, 2013, 02:17:57 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #438 on: February 24, 2013, 02:06:05 AM »
The pizza turned out fantastic. i plan on using these ingredients again.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #439 on: February 24, 2013, 02:10:47 AM »
Also, a request for a basis Pepperoni Pizza that came in handy since the Vegetarian Pizza was almost gone.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #440 on: February 27, 2013, 12:24:08 AM »
The Cloak of St. Martin Quadruple Ale - Brasserie de Brunehaut, Belgium. $21.99 - 1PT 9.4 FL OZ

Used this beer tonight to make pizza dough for a Birthday Party on Feb 27th. I let the dough set for 30 minutes before giving it a cold rise. Learning from my mistake, I have found that this speeds up the cold rise process. The dough will have to be used sooner, but that is fine with me since the party is the next day. Although a bit darker than I really like to use for a Belgium beer, it has a really sweet taste similar to a Double Boch, only more depth and body. There was very little, if any, foam in this beer. YES, it is high priced Beer, but I wanted something very special. The beer comes wrapped up.

« Last Edit: February 27, 2013, 12:33:51 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #441 on: February 27, 2013, 12:26:00 AM »
The beer unwrapped.


Offline TomN

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Re: Using beer in your pizza dough
« Reply #442 on: February 27, 2013, 12:29:27 AM »
Here is the Brasserie de Brunehaut, Belgium website and the importers website:

http://brunehaut.com/abbey-beers2.php

http://www.c2imports.com/st-martin/

I still could not find anything on this particular beer. The Beer store that i purchased it from said that this beer is very very limited in the US.
« Last Edit: February 27, 2013, 12:35:44 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #443 on: February 27, 2013, 12:30:26 AM »
It did make very nice dough and i am sure that the dough will have a sweet taste to it, which I LOVE.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #444 on: February 27, 2013, 12:31:35 AM »
After coating the dough ball with EVOO, I let them set out for 30 minutes before bagging them for the 24 hour cold rise.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #445 on: March 06, 2013, 01:06:20 AM »
A little behind on my postings, but The Cloak of St. Martin Quadruple Ale produced a very flavorful pizza dough. It press out very nice and had a wonderful smell and color.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #446 on: March 06, 2013, 01:18:46 AM »
I just want people to be aware that you do not have to always use an expensive beer to get good results. Tonight i made dough with Blue Moon Belgian Style Ale and it makes really good dough. The dough ball in the photo below, still has to cold rise, but i can already tell that it will be good.

I also want to say that it is a lot of fun trying all the different beers and it is fun to find a very limited beer to try in dough making.

Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #447 on: March 06, 2013, 04:22:13 PM »
I just want people to be aware that you do not have to always use an expensive beer to get good results. Tonight i made dough with Blue Moon Belgian Style Ale and it makes really good dough. The dough ball in the photo below, still has to cold rise, but i can already tell that it will be good.

I also want to say that it is a lot of fun trying all the different beers and it is fun to find a very limited beer to try in dough making.
Thank you Tom, this is going straight on my "to do" list. Beer dough works awesome on a Chicago thin style and it's been too long since I've done it.
Wonderful thread here...keep up the great work!
Bob
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Using beer in your pizza dough
« Reply #448 on: March 07, 2013, 12:27:22 AM »
Bob, I hope your dough turns out great.

TomN

Offline TomN

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Re: Using beer in your pizza dough
« Reply #449 on: March 07, 2013, 12:36:15 AM »
Baker's Pride Gas Oven

Tonight, i got to try my Pizza Dough in a Commercial Pizza oven for the first time.  WOW.   ;D  What a difference a GREAT oven can make with your dough. The oven is called Baker's Pride and it costs $20,000.  The temperature was just over 500 degrees. Since the Pizzeria was sampling several tomatoes sauces, we kept them at cheese pizzas only. I brought my dough balls that i made with the Blue Moon Belgian Style Beer that I posted here the night before. I had so much fun and now I know that this dough recipe works in a commercial oven. My pizza turned out so good that I don't know if i can go back to my home oven. LOL

Those of you who have wood burning ovens in your backyard, now I really understand why. It is a Night and Day difference.

TomN
« Last Edit: March 07, 2013, 01:16:15 AM by TomN »


 

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