Author Topic: Using beer in your pizza dough  (Read 138485 times)

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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

Offline dhorst

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Re: Using beer in your pizza dough
« Reply #540 on: May 27, 2013, 04:11:44 AM »
It's easy to smoke your own cheese. Dmcavanaugh showed me how to cold smoke cheese using my grill as a smoker box.  All you need is a soup can, wood chips and a soldering iron and temperatures some what in the cool area.

Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #541 on: May 27, 2013, 12:27:15 PM »
"Care Free Highway...let me slip away on you"


Offline TomN

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Re: Using beer in your pizza dough
« Reply #542 on: May 27, 2013, 01:30:00 PM »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #543 on: June 06, 2013, 01:18:37 AM »
Made dough the other day with Hennepin by Ommegang Brewery. The dough really turned out nice.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #544 on: June 06, 2013, 01:20:10 AM »
Some favorite toppings

Offline TomN

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Re: Using beer in your pizza dough
« Reply #545 on: June 06, 2013, 01:21:17 AM »
I take one pizza out of the oven and have another one ready to bake. You can see that i have people with different tastes.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #546 on: June 07, 2013, 03:18:56 AM »
Spicy Pizza

Made a spicy pizza with the last dough ball made with the Hennepin Beer. This pizza was spicy but very good tasting.

Dough
Tomatoes Sauce (Pizzaiolo by Stanislaus)
Shredded Parmigiano Reggiano
Whole Milk Mozzarella
Buffalo Milk Cheese
Gourmet Pepperoni
Cajun Style Andouille (Hot Sausage)
Mushrooms
Artichoke Hearts
Crushed Red Pepper Flakes
Fire Roasted Red Pepper Strips
Golden Greek Peperoncini (Hot Peppers)
Swirl of Extra Virgin Olive Oil
« Last Edit: June 07, 2013, 11:42:16 AM by TomN »

Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #547 on: June 07, 2013, 11:54:48 AM »
Spicy is a good thing.  >:D   Those are really great looking "kitchen sink" pizzas Tom!  :chef:
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Using beer in your pizza dough
« Reply #548 on: June 08, 2013, 02:10:43 PM »
Traquair House Ale - Scotland

http://merchantduvin.com/brew-traquair.php

http://merchantduvin.com/brew-traquair-house-ale.php

This Amber Ale had a very unique taste and really didn't change the color of the dough. A bit pricing at $5.99 for a 11.2 Fl Oz bottle, if your going to make dough, of course. Over all, I liked what this beer did in the dough making process and had a very nice flavor.  This dough had that wonderful smell and taste.

I usually do not use this dark of a beer.
« Last Edit: June 08, 2013, 02:47:15 PM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #549 on: June 08, 2013, 02:11:46 PM »
I am now using Pink Salt, yeast bought in balk, and organic sugar.

Organic sugar on left
yeast on right
« Last Edit: June 08, 2013, 02:48:29 PM by TomN »


 

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