Author Topic: Using beer in your pizza dough  (Read 83179 times)

0 Members and 1 Guest are viewing this topic.

Offline dhorst

  • Registered User
  • Posts: 651
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

  • Lifetime Member
  • *
  • Posts: 10805
  • Location: North Carolina
  • Easy peazzy
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

  • Supporting Member
  • *
  • Posts: 1510
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #542 on: May 27, 2013, 01:30:00 PM »

Offline TomN

  • Supporting Member
  • *
  • Posts: 1510
  • Age: 55
  • Location: Seattle, WA
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

  • Supporting Member
  • *
  • Posts: 1510
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #544 on: June 06, 2013, 01:20:10 AM »
Some favorite toppings

Offline TomN

  • Supporting Member
  • *
  • Posts: 1510
  • Age: 55
  • Location: Seattle, WA
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

  • Supporting Member
  • *
  • Posts: 1510
  • Age: 55
  • Location: Seattle, WA
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

  • Lifetime Member
  • *
  • Posts: 10805
  • Location: North Carolina
  • Easy peazzy
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

  • Supporting Member
  • *
  • Posts: 1510
  • Age: 55
  • Location: Seattle, WA
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

  • Supporting Member
  • *
  • Posts: 1510
  • Age: 55
  • Location: Seattle, WA
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 »


Offline TomN

  • Supporting Member
  • *
  • Posts: 1510
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #550 on: June 08, 2013, 02:13:02 PM »
The dough turned out very nice.

Offline TomN

  • Supporting Member
  • *
  • Posts: 1510
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #551 on: June 08, 2013, 02:13:49 PM »
After the 24 hour cold rise, the dough pressed out very nice.

Offline TomN

  • Supporting Member
  • *
  • Posts: 1510
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #552 on: June 08, 2013, 02:15:27 PM »
After you make a pizza with everything topping you have,  then comes a request for just a classic cheese pizza.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10805
  • Location: North Carolina
  • Easy peazzy
Re: Using beer in your pizza dough
« Reply #553 on: June 08, 2013, 03:32:03 PM »
After you make a pizza with everything topping you have,  then comes a request for just a classic cheese pizza.
Mmmmm  Hhmmmmm  :drool:   Is that Grande cheese Tom?
"Care Free Highway...let me slip away on you"

Offline TomN

  • Supporting Member
  • *
  • Posts: 1510
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #554 on: June 09, 2013, 01:27:10 AM »
Hi Bob,

I buy Grande cheese when it is available to me through a friend that owns a Pizzeria. However, i have been using Precious Whole Milk Mozzarella Cheese that I purchase at the Costco Business Center. It is sold in a 5 pound block and it has a great flavor. Many pizzerias use this cheese as well.

TomN
« Last Edit: June 09, 2013, 01:29:23 AM by TomN »

Offline TomN

  • Supporting Member
  • *
  • Posts: 1510
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #555 on: June 09, 2013, 01:33:28 AM »
My other favorite Whole milk Mozzarella Cheese is by Bella Rosano, which also comes in a block.

Offline TomN

  • Supporting Member
  • *
  • Posts: 1510
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #556 on: June 09, 2013, 01:34:17 AM »
And of course, i use Grande when i can get it.

Offline TomN

  • Supporting Member
  • *
  • Posts: 1510
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #557 on: June 09, 2013, 01:44:45 AM »
I have also used Sorrento Gold Danish Mozzarella and Sorrento Whole Milk Mozzarella, but I can not find either at this point.

Just for the record....  In a conversation with Galbani, maker of both Precious Cheese and Sorrento Cheese, they are slowly changing the names of their cheeses to be just called Galbani. Instead of using two different cheese labels.

Offline ogdred

  • Registered User
  • Posts: 71
  • Location: Toronto
Re: Using beer in your pizza dough
« Reply #558 on: June 10, 2013, 12:24:07 AM »
Apologies if this has already been discussed here... I did skim all 28 pages first.

If I want to replace the water with beer in a standard Lehman dough, is there any need to compensate for the sugars in the beer by reducing the added sugar? I am using a 60% hydration dough with a Canadian bread flour, 2.5% sugar, and 2% oil and salt. I added about a tsp of yeast in my 600g flour, up from my usual 1/3 to 1/2 tsp.

I replaced all of the water in my dough with King Heffy, an 8% Hefeweizen made in Squamish, BC. I added a bit more yeast to compensate for the high alcohol content. The result seemed to be less extensible after 24 hours when I tried stretching it, possibly as it was too dry? I saw Pete mention somewhere that beer was 92% water; should I use that when calculating hydration levels?

The dough browned extremely fast, which made me think that there must be a significant amount of sugar in the beer. In my 500 degree oven, getting pretty dark at 5 minutes, and overly dark bottom. Anyone have thoughts on that?

Offline TomN

  • Supporting Member
  • *
  • Posts: 1510
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #559 on: June 10, 2013, 01:14:49 AM »
Hi ogdred,

I still add the sugar. As for the beer, it was taught to me, by a Pizzeria Friend that makes his dough this way everyday,  to use 60 percent beer and 40 percent water in your total hydration. Also, you need the water part to be at 85 degrees when you make the yeast mixture in a separate glass with the sugar. I try different beers just for the fun of it, but I try to stay away from the darker beers. (although my last beer was pretty dark)

Beers that never miss the mark are:
Samuel Adams Double Bock, or S.A. Cinder Bock
Blue Moon Belgian White Belgian-Style Wheat Ale,
Red Hook Extra Special Bitter, (my Pizzeria friend only uses this beer)
Duvel Belgian Golden Ale
Pliny the Elder IPA (if you can find it).


Your other questions, might best be answered by either Peter or Tom Lehman

Hope that helps,

TomN
« Last Edit: June 10, 2013, 01:53:28 AM by TomN »


 

pizzapan