Author Topic: Using beer in your pizza dough  (Read 72685 times)

0 Members and 1 Guest are viewing this topic.

Offline TomN

  • Supporting Member
  • *
  • Posts: 1473
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #580 on: July 13, 2013, 01:29:50 AM »
Add Cherry Peppers.


Offline TomN

  • Supporting Member
  • *
  • Posts: 1473
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #581 on: July 13, 2013, 01:31:59 AM »
The Pizzeria sprinkles a very small amount of Gorgonzola Cheese. I did not have it on hand, so I substituted it with my Favorite Beecher's Flagship Cheese.

Offline TomN

  • Supporting Member
  • *
  • Posts: 1473
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #582 on: July 13, 2013, 01:33:47 AM »
The add your cooked Filet Mignon.  Since my home oven take 15 minutes at 425 to cook a pizza, I waited till the last 4 minutes to add my cooked Filet Mignon.

Offline TomN

  • Supporting Member
  • *
  • Posts: 1473
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #583 on: July 13, 2013, 01:34:31 AM »
The pizza was really full of Flavor.

Offline TomN

  • Supporting Member
  • *
  • Posts: 1473
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #584 on: July 13, 2013, 01:36:00 AM »
Serve with a good Red Wine.

ENJOY!!!
« Last Edit: July 13, 2013, 01:38:17 AM by TomN »

Offline RockyMountainPie

  • Registered User
  • Posts: 135
  • Location: Colorado
  • I Knead Pizza!
Re: Using beer in your pizza dough
« Reply #585 on: July 13, 2013, 01:40:19 AM »
Tom,

Great pictures and beautiful pizza!  Did the beef get tough and chewy at all?  Also, do you think a tomato sauce could work on this pizza instead of the olive oil?

--Tim

Offline TomN

  • Supporting Member
  • *
  • Posts: 1473
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #586 on: July 13, 2013, 01:47:34 AM »
The beef turned out fine because it was CHOICE beef, so it is really tender (very marbled) to begin with. Also, I added the cooked beef at the end (the last 3 or 4 minutes)  because my home oven takes 15 minutes for a pizza to cook correctly on a pizza screen.  That kept the meat from drying out. (just enough to heat up the already cooked beef)

I did not use Red Pizza Sauce because this is how the Pizzeria, that i borrow the recipe from, made their pizza. I might try it sometime with red pizza sauce. Perhaps my SM tomatoes sauce.

TomN
« Last Edit: July 13, 2013, 01:58:05 AM by TomN »

Online Chicago Bob

  • Lifetime Member
  • *
  • Posts: 9741
  • Location: North Carolina
  • Easy peazzy
Re: Using beer in your pizza dough
« Reply #587 on: July 13, 2013, 11:02:08 AM »
Great job Tom...I know I would really enjoy that gourmet pizza of yours. :chef:
Tell me, have you ever had a Chicago Italian Beef sandwich? I saw a vid the other day showing a "Beef with giardiniera " pizza made at Vito and Nicks. I thought it sounded like it would be terrible but after seeing one and people munching away at it I realized that I love It. Beefs and Chi-town pizza so, it probably is delicious! :drool:
"Care Free Highway...let me slip away on you"

Offline TomN

  • Supporting Member
  • *
  • Posts: 1473
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #588 on: July 13, 2013, 02:29:21 PM »
I have never had it, but it sound delicious! Can you post a link to the clip on here? Thanks.

TomN

Online Chicago Bob

  • Lifetime Member
  • *
  • Posts: 9741
  • Location: North Carolina
  • Easy peazzy
Re: Using beer in your pizza dough
« Reply #589 on: July 13, 2013, 10:33:11 PM »
I have never had it, but it sound delicious! Can you post a link to the clip on here? Thanks.

TomN
Check this vid out Tom...it's a lot of fun and has good info too.  https://www.youtube.com/watch?v=VRGlMJRELis
"Care Free Highway...let me slip away on you"


Offline TomN

  • Supporting Member
  • *
  • Posts: 1473
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #590 on: July 15, 2013, 12:56:41 AM »
Great video. Thanks!!! I want one of their pizzas.

Online Chicago Bob

  • Lifetime Member
  • *
  • Posts: 9741
  • Location: North Carolina
  • Easy peazzy
Re: Using beer in your pizza dough
« Reply #591 on: July 15, 2013, 10:51:54 AM »
Great video. Thanks!!! I want one of their pizzas.
Tom,
Here's a pick of an awesome Chi-town Beef sammich.  :drool:
"Care Free Highway...let me slip away on you"

Offline TomN

  • Supporting Member
  • *
  • Posts: 1473
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #592 on: July 18, 2013, 12:51:53 AM »
Pere Jacques- Belgian Style Abby Ale - Goose Island Beer Company, Chicago, IL.

http://www.gooseisland.com/

This beer is 8.7 percent alc/vol. The company states that this beer will develop in the bottle for up to 5 years and that it contains live yeast. The bottle that I used was bottle on April 8, 2013. The beer reminded me of a sweet double bock. I enjoyed this beer and certainly will use it again in my pizza dough making process. The dough already has a wonderful smell. I have set it in the fridge for the 24 to 48 hour cold rise. I say that because i usually end up using some within 24 hours and the rest within 48 hours. This is a good beer to use. I will post pizza pictures later.

TomN

The Dough Recipe:

http://www.pizzamaking.com/forum/index.php/topic,17415.msg245184.html#msg245184
« Last Edit: July 19, 2013, 05:32:44 PM by TomN »

Offline TomN

  • Supporting Member
  • *
  • Posts: 1473
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #593 on: July 19, 2013, 01:02:39 PM »
Arugula Pizza

I used the dough that i made with Pere Jacques- Belgian Style Abby Ale - Goose Island Beer Company, Chicago, IL. The dough had a great flavor.

While shopping for cheese at the Metropolitan Market, i purchased Fresh-Stretched Mozzarella that they made from Cheese Cruds by Grade Brand. I also discovered a great cheese called Mozzarella Pesto Procuitto  Rotella which comes in a roll form.  The very nice lady who was making the fresh cheese at the time, gave me her favorite pizza topping combination. I had to try it and thought i would share it with you.

First i made Pizza sauce with just the SM tomatoes from a can of LaRegina brand. I opened each tomato by hand and remove the water and some of the seeds because I think there is extra flavor by keeping some of them. Then crushed them by hand this time instead of using the pulse mode in a blender. I did add some salt, but did not need any sugar since the tomatoes were so sweet tasting in the can.  (you will see that the in the photo that I opened the can from the bottom, since the top rim of the can was a little bent)

Offline TomN

  • Supporting Member
  • *
  • Posts: 1473
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #594 on: July 19, 2013, 01:04:59 PM »
The dough did it's cold rise and turn out great. It pressed out nicely too.
« Last Edit: July 19, 2013, 01:24:31 PM by TomN »

Offline TomN

  • Supporting Member
  • *
  • Posts: 1473
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #595 on: July 19, 2013, 01:13:10 PM »
The cheeses that I used are:
shredded Bella Rosano Whole Milk Mozzarella form the block
Fresh-Stretched Mozzarella
Mozzarella Pesto Procuitto  Rotella
Pecorino Romano cheese
Parmigiano Reggiano

Offline TomN

  • Supporting Member
  • *
  • Posts: 1473
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #596 on: July 19, 2013, 01:14:27 PM »
I wanted show a closer look at the Mozzarella Pesto Procuitto  Rotella.

Offline TomN

  • Supporting Member
  • *
  • Posts: 1473
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #597 on: July 19, 2013, 01:16:26 PM »
Spread your Pizza Sauce onto the pressed out pizza dough. I always use a Pizza Screen to cook my pizza. Then add the shredded Mozzarella form the block of cheese.

Offline TomN

  • Supporting Member
  • *
  • Posts: 1473
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #598 on: July 19, 2013, 01:19:06 PM »
Add the Fresh-Stretched Mozzarella that has been sliced. Then add the Mozzarella Pesto Procuitto Rotella that has also been sliced.

Place in the oven at 425 degrees and bake for 15 minutes.

Offline TomN

  • Supporting Member
  • *
  • Posts: 1473
  • Age: 55
  • Location: Seattle, WA
Re: Using beer in your pizza dough
« Reply #599 on: July 19, 2013, 01:22:30 PM »
Remove the baked pizza from the oven and then spread on the fresh Arugula.

Sprinkle a little of the shredded Pecorino Romano cheese and the Parmigiano Reggiano.