Author Topic: Using beer in your pizza dough  (Read 88065 times)

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Offline TomN

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Re: Using beer in your pizza dough
« Reply #520 on: May 21, 2013, 11:58:09 PM »
Blanche De Namur - by Brasserie Du Bocq Brewer, Belgium

Made dough last night with this Belgium Beer. Bottle conditioned wheat beer that is brewed with coriander, orange peel, and licorise. $4.00 for 11.2 oz of beer.  It had a unique taste and worked well for dough making.
« Last Edit: May 22, 2013, 12:32:44 AM by TomN »


Offline TomN

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Re: Using beer in your pizza dough
« Reply #521 on: May 22, 2013, 12:00:56 AM »
Did my usual recipe with this beer and four cups of Pendleton POWER flour. Cut the kneaded dough ball into three dough balls weighing in at 12.5 oz each to make three 14 inch pizzas. Then folding them over and over to make very smooth dough balls that were set int he fridge for a cold rise.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #522 on: May 22, 2013, 12:06:42 AM »
Today, I had fun with my dough at a good friend's Pizzeria and got to try my dough with some of the toppings at his place. I love seeing how my dough bakes in a professional oven. I pressed out my dough and then cooked a pizza in those wonderful Pizzeria ovens.
« Last Edit: May 22, 2013, 12:33:37 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #523 on: May 22, 2013, 12:12:27 AM »
Later tonight, I made a pizza for my family in my home oven, with some of the dough made last night. I used toppings that I had in my fridge.
« Last Edit: May 22, 2013, 12:34:38 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #524 on: May 22, 2013, 12:13:21 AM »
The finished result in my home oven.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #525 on: May 22, 2013, 12:15:07 AM »
Pizzeria Oven vs Home Oven
« Last Edit: May 22, 2013, 12:25:13 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #526 on: May 22, 2013, 12:24:54 AM »
QUESTION??? I am not sure why my Sun Dried Tomatoes burned this time? I had them refrigerated, but the ones at the top of the can didn't seem to be well coated in oil, like when you first open a can at room temperature. Not sure if that is the reason or not? Any thought on this???
« Last Edit: May 22, 2013, 12:26:38 AM by TomN »

Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #527 on: May 22, 2013, 12:48:19 AM »
Why does the Pizzeria baked pie look half baked?
More goodness from your thread Tom, thanks!  :chef:

What type/area of Country pizza did you grow up liking Tom?

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

Offline TomN

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Re: Using beer in your pizza dough
« Reply #528 on: May 22, 2013, 12:04:08 PM »
Hi Bob,

The pizza baked in the Pizzeria oven added fresh tomato strips after the baked pizza was taken out of the oven. Also, the fresh mozzarella was spread very lightly, but trust me, it was completely baked and tasted great. I love what the commercial oven does to my dough.

Growing up, I lived in Youngstown, Ohio, and there was a lot of Sicilian style pizza that was baked in the rectangular shaped pans.  I always loved the end pieces because of the crust. I also remember the pizza sauce being very sweet tasting as well. I have yet to try making a Sicilian Style pizza at home, but one day I will give it a try.

TomN
PS
Any thoughts on why my Sun Dried tomatoes burned this time around?? I am guessing that there is more oil on them when the jar is at room temperature rather than just out of the fridge. The problem is that they have to be refrigerated after opening.
« Last Edit: May 22, 2013, 12:07:59 PM by TomN »

Offline RockyMountainPie

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Re: Using beer in your pizza dough
« Reply #529 on: May 25, 2013, 12:36:13 AM »
Hi Tom.

Really enjoying the thread!  You make some great looking pizzas.  I'm taking notes and plan to try some of your recipes.  I've never used beer in dough but will definitely try it now.

Your crust always looks better when baked at higher temperatures, so my question is: Why not bake your pizzas at home at a higher temperature, like 500 degrees F??

Sure, there's a slightly higher degree of difficulty because you have to move your pizza from a peel and onto a cooking surface, but I have no doubt you will master the technique quickly.

I'm baking on a 1 cm thick piece of baking steel (see photo) and producing crusts that I thought could only be achieved in a commercial oven. I like it much better than my old pizza stone.

BTW your new counter top looks excellent.  Is that Cambria?

--Tim


Offline TomN

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Re: Using beer in your pizza dough
« Reply #530 on: May 25, 2013, 04:19:25 PM »
Thanks Tim,

It is Cambria and I really love how it looks as well as pressing out dough on top of it. As for the oven temperature, I have tried 500 degrees, but it cooks the toppings faster than the dough. I have also tried pizza stones and use them time to time, but my best results have been with the pizza screen at 425 degrees. Thanks for the posting.

TomN

Offline TomN

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Re: Using beer in your pizza dough
« Reply #531 on: May 25, 2013, 08:32:26 PM »
Tried making a Margherita pizza with my dough. I have the Buffalo Mozzarella and Pecorino Romano, but i could not find Smoked Scamorza Cheese, so I use Mozzarella that I have on hand. (the three main cheese at Antico Pizza, in Atlanta, GA) i will have to purchase it through Amazon.com. (Of course I am aware they are using flour out of Italy and the SM tomatoes. Also, i am not looking to have a discussion about Antico on this thread, save it for the other threads about the place)  I had to put my Fresh Basil on the pizza at the end. Without a WFO, I bake my pizza at 425 for 15 minutes, so the basil would not stand the time frame.

Buffalo cheese is very pricey and IMHO, I really didn't get that much significant / noticeable flavor difference by using it?? Perhaps the Smoked Scamorza Cheese is the key factor here.
« Last Edit: May 26, 2013, 12:21:09 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #532 on: May 25, 2013, 08:33:26 PM »
more photos

Offline TomN

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Re: Using beer in your pizza dough
« Reply #533 on: May 25, 2013, 08:34:06 PM »
Malbec wine goes so well with it.

Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #534 on: May 25, 2013, 08:35:36 PM »
Maybe try some smoked Gouda?
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Using beer in your pizza dough
« Reply #535 on: May 25, 2013, 08:38:30 PM »
Thanks Bob,

But i am really curious what Smoked Scamoza Cheese tastes like???  Hello Amazon.com

http://www.amazon.com/dp/B005CD1LEE/?tag=pizzamaking-20


TomN

Offline TomN

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Re: Using beer in your pizza dough
« Reply #536 on: May 25, 2013, 08:40:35 PM »
I even did a thread on the forum and didn't get any replies? I am trying to find someone that knows this cheese.

http://www.pizzamaking.com/forum/index.php/topic,25387.0.html

Offline TomN

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Re: Using beer in your pizza dough
« Reply #537 on: May 25, 2013, 10:47:45 PM »
Chicago Bob provided an article from "Pizza Today" about Scamoza Cheese. It's worth the read.


http://www.pizzatoday.com/magazine/scamorza#.UaFyk5xP66V

Offline jeffereynelson

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Re: Using beer in your pizza dough
« Reply #538 on: May 26, 2013, 02:03:26 AM »
I even did a thread on the forum and didn't get any replies? I am trying to find someone that knows this cheese.

http://www.pizzamaking.com/forum/index.php/topic,25387.0.html

I've never tried it, and at $20 per LB for the link you provided I don't think I will be trying it anytime soon.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #539 on: May 26, 2013, 11:42:49 PM »
I've never tried it, and at $20 per LB for the link you provided I don't think I will be trying it anytime soon.

I am willing to try it,  just to know what it is like. However, at that price and the hassle to get it, I too, will probably do it only once.

TomN


 

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