Author Topic: Using beer in your pizza dough  (Read 138053 times)

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Offline TomN

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Re: Using beer in your pizza dough
« Reply #450 on: March 07, 2013, 12:38:09 AM »
You can really see the great results with dough in a commercial oven, VS what i have at home.


Offline TomN

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Re: Using beer in your pizza dough
« Reply #451 on: March 07, 2013, 12:38:48 AM »
A few closer shots

Offline TomN

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Re: Using beer in your pizza dough
« Reply #452 on: March 07, 2013, 01:20:11 AM »
Another angle shot of my Pizza.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #453 on: March 08, 2013, 12:18:40 AM »
Rogue John John Ale

This Beer was aged in Whiskey Barrels. It has a very unique taste. Since i am not good at describing it, I am posting a link so you can see what the Beer Advocate says about it. Over all, I think this will make good Pizza Dough. It is so fun trying something new.

http://beeradvocate.com/beer/profile/132/55317
« Last Edit: March 08, 2013, 12:23:08 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #454 on: March 08, 2013, 12:20:17 AM »
Use my Kitchen Aid again and then made 3 smaller dough balls from the one large dough ball. Each just over 12 oz for a 14" pizza.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #455 on: March 08, 2013, 12:21:03 AM »
Then coat with EVOO and bag them for a minimum 24 hour cold rise in my fridge.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #456 on: March 10, 2013, 01:20:44 AM »
Enjoyed the pizza made with Rogue. Unfortunately, the pizza was eaten up before I remember to take a photo. Perhaps that in itself describes the great taste.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #457 on: March 12, 2013, 02:21:11 AM »
Full Sail Brewer's Share - Weizen Bock

While the real beer drinkers can detect more things, this beer had a lot of malt and almost a hint of banana flavor.   It worked well into the pizza dough and the Amber color did not really discolor the dough. i am looking forward to some good pizza made with this beer.  Not always available, but not very expensive either.

TomN


Beer Advocate Link

http://beeradvocate.com/beer/profile/5316/88799/?sort=serv&servT=1&start=0



« Last Edit: March 12, 2013, 02:23:27 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #458 on: March 12, 2013, 02:22:27 AM »
Bagged and into the fridge for a minimum of 24 hours.


Offline TomN

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Re: Using beer in your pizza dough
« Reply #459 on: March 13, 2013, 12:37:53 AM »
Another Pizzeria let me try my dough in their commercial oven today. This is the dough that I made with the Full Sail Weizen Bock Beer. There is just something about those commercial pizzeria ovens that effects the dough in such a wonderful way. My crust is fuller and a different texture than at home. However, I still love making pizza at home for all the other benefits of your own house.

Here are a few photos of the one pizza that I cooked. Since the emphasis was seeing how the dough reacts in this commercial oven, I made half pepperoni and half cheese.
« Last Edit: March 13, 2013, 12:39:51 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #460 on: March 13, 2013, 12:41:30 AM »
Later tonight at home, I made more pizza for my family. It turned out great too, but you can see the difference in the crust at home vs the commercial oven.

Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #461 on: March 13, 2013, 12:48:05 AM »
Tom,
Your "at home" pizza's always look great too.  :chef:
Sounds like you guys are going to gain some "pizza handles" at your current rate of pie consumption!  :)
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Using beer in your pizza dough
« Reply #462 on: March 13, 2013, 12:49:32 AM »
Not to take away from the theme of my thread, but while I was at the pizzeria, they made a 30 inch pizza. It is obvious that you need a large commercial oven to do this.

I set my glasses next to the pizza (in one of the photos) so you can get an idea of the size of this pizza. this might be my next project with Pizza Dough made with Beer. I have an invitation to use the oven again.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #463 on: March 13, 2013, 12:50:23 AM »
LOL,  thanks Bob, I will have to do more exercise to make up the difference.

Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #464 on: March 13, 2013, 01:12:38 AM »
Not to take away from the theme of my thread, but while I was at the pizzeria, they made a 30 inch pizza. It is obvious that you need a large commercial oven to do this.

I set my glasses next to the pizza (in one of the photos) so you can get an idea of the size of this pizza. this might be my next project with Pizza Dough made with Beer. I have an invitation to use the oven again.
Good luck there Tom with Godzilla!!  He might need the whole pint.  :chef:
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Using beer in your pizza dough
« Reply #465 on: March 16, 2013, 02:09:45 PM »
Salvation - Avery Brewing Company

This beer has a full Belgian flavor to it.  Also, it did not change the color of the dough. I look forward to some good pizza dough. I would use this beer again for sure. Priced at $9 a pint.

« Last Edit: March 16, 2013, 02:11:41 PM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #466 on: March 16, 2013, 02:11:20 PM »
Love the artwork involved in the label.


Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #467 on: March 16, 2013, 03:42:57 PM »
Love the artwork involved in the label.
"tis a blessed brew for sure me ladd.... 8)
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Using beer in your pizza dough
« Reply #468 on: March 16, 2013, 10:31:25 PM »
Made pizza today with dough made using:  Salvation - Avery Brewing Company - The dough was given a two day cold rise and worked very well.

I made a garlic, basil, white pizza, with sliced cherry tomatoes.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #469 on: March 16, 2013, 10:32:05 PM »
A few more looks

Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #470 on: March 16, 2013, 10:44:36 PM »
Wow! That looks tasty Tom..... :chef:
I knew I was supposed to buy those 2 tubs of discounted "cherries" at the Harris Teeter the other day!!

Live an learn I guess, right friend?   Your thread is always an inspiration, and I believe I'm safely speaking for all of us....thanks man.   8)

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

Offline TomN

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Re: Using beer in your pizza dough
« Reply #471 on: March 17, 2013, 03:28:07 AM »
"tis a blessed brew for sure me ladd.... 8)

Thanks Bob, I got a good laugh out of that. It really is amazing how many different and wild names are out there for beer, but that is what makes it fun to try them.

Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #472 on: March 17, 2013, 01:32:16 PM »
Thanks Bob, I got a good laugh out of that. It really is amazing how many different and wild names are out there for beer, but that is what makes it fun to try them.
Tom,
My girlfriend, Maria, is in Germany right now...let me know if there are any beer's from there that you can't get here but have wanted to try in your doughs. I'll make it happen and you can consider it my (Chicago style) donation to your excellent efforts here on your thread.
Don't be shy now man...post up some possibilities so I can have her search during their daily shopping... :)

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

Offline TomN

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Re: Using beer in your pizza dough
« Reply #473 on: March 18, 2013, 02:42:04 AM »
Thanks Bob,

i really appreciate the offer. However, you would not believe how many thousands of beers are in the many MEGA Super Wine/Beer Stores and Micro Breweries that are in the Seattle area. There is so much beer to choose from, that I could do a new posting everyday for several years, if i had the time, money, and people to eat the pizza.  LOL  :-D

Thank again

TomN
« Last Edit: March 18, 2013, 02:53:08 AM by TomN »

Offline DNA Dan

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Re: Using beer in your pizza dough
« Reply #474 on: March 19, 2013, 12:49:01 PM »
 :drool: :drool: :drool: No wonder why the InBev and Miller/Coors guys are going around buying up as many of the more popular ones as they can. Wow. Nothing like that in stores near me.