Author Topic: Using beer in your pizza dough  (Read 88619 times)

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Offline bbqchuck

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Re: Using beer in your pizza dough
« Reply #720 on: October 14, 2013, 05:50:58 PM »
Tom,
we seem to have flipped approaches on incorporation of the ingredients.   :-D

I'm following incorporation sequences recommended with the recipes I'm using (Pete-zza's Lehman dough, etc.) I'm warming the beer (and only the beer I weigh out for dough use  :chef:, the rest I drink cold  :-D) to the same temps recommended for the water in these recipes.  I'm doing room temp/slightly cool ferments and sometimes accelerated 95F ferments, so warm beer and my workflows fit together.

I think we're both keeping the yeast separated from the raw salt (& sugar, if any), which is important. 

I spoke with our resident beer connoisseur about a more malty beer.  I love malty beer and that flavor in my dough.  He recommended a Porter.  What are your thoughts?



Offline TomN

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Re: Using beer in your pizza dough
« Reply #721 on: October 14, 2013, 08:59:46 PM »
bbqchuck,

I would try making a small batch before trying a 50lb bag of flour. Again, I like the results of a two day cold rise before using the dough. Remember that you will have to let some of the air out of the dough, as it will bubble up a bit, but that is OK. The flavor will be there.

As for the beer, I have found Belgium style beers, double bocks, Extra Special Bitter beers, Oktoberfest beers, and hefeweizen beers to work well. (Can you drink all that in, in one sentence?)  I only stay away from beers that are the heavy Stout beers. They tend to mess up the dough and darken it too much. However, since a Porter is a step under the stout, it should work. You can see that I too, have used some darker beers on this thread. Keep in mind that I use Power flour by Pendleton Mills. I am not sure how a dark Porter would work in a Caputo 00 flour? Again, it is a fun experiment and I would love to see your results.

As for my thread, you can see that i try all kinds of beers, but it is hard to beat great beers like Samuel Adams, Blue Moon, Red Hook, and etc.. Both in flavor and price. And don't forget beer that is brewed locally too. I have found some great beers brewed in my neighborhood as well.

Over all,  experiment and enjoy yourself. Sounds like you on the right track.

TomN
« Last Edit: October 14, 2013, 09:04:03 PM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #722 on: October 23, 2013, 01:28:17 AM »
Fuller's 2011 Bottle Conditioned Vintage Ale Limited - Bottle # 106434

The beer:


http://www.fullers.co.uk/rte.asp?id=66

http://beeradvocate.com/beer/profile/71/19426

Used 9 oz of this beer to make my dough. This beer had a very nice sweeter flavor, but a very deep taste to it. Perfect for dough making and drinking. Interesting that this bottle of beer comes in a box when you purchase it. They made 150,000 bottles in 2011.

The Dough Recipe:

http://www.pizzamaking.com/forum/index.php/topic,17415.msg245184.html#msg245184
« Last Edit: October 23, 2013, 01:37:11 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #723 on: October 23, 2013, 01:30:26 AM »
The beer has a Red color, but did not affect the color of the dough that much. I can already tell this will be great dough.
« Last Edit: October 23, 2013, 02:30:39 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #724 on: October 23, 2013, 01:30:58 AM »
12.3 oz dough balls.  Bagged and ready for the two day cold rise.
« Last Edit: October 23, 2013, 01:38:43 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #725 on: October 25, 2013, 02:00:57 AM »
Enjoyed the dough made with Fuller's 2011 Bottle Conditioned Vintage Ale Limited. The cold rise was very nice and it press out very well.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #726 on: October 25, 2013, 02:05:40 AM »
This dough had a very nice flavor.  The pizza was topped with: SM tomatoes sauce that I made, Hot Italian sausage, Baby Bella Mushrooms that were sauteed in Butter and Granulated Garlic, (which were placed under the cheese), Precious Whole Milk Mozzarella Cheese, Red Bell peppers, Sweet onions, a sprinkle of Dry Oregano.  Enjoyed this pizza.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #727 on: October 25, 2013, 02:10:45 AM »
Got a call to bring some pizza to a party this weekend. With only one dough ball left form the Fuller's 2011 Bottle Conditioned Vintage Ale Limited, I had to make more dough. Used a bottle of Dogfish Head 75 Minute IPA that I had on hand. This IPA beer was made with maple syrup and had a very smooth taste. Perfect for dough making.

The Beer:

http://beeradvocate.com/beer/profile/10099/15758

The Recipe:

http://www.pizzamaking.com/forum/index.php/topic,17415.msg245184.html#msg245184
« Last Edit: October 25, 2013, 02:13:00 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #728 on: October 25, 2013, 10:18:52 PM »
I usually give my dough a two day cold rise, but I had to use dough tonight. Just a bit over a 24 hour cold rise, but the dough made with Dogfish Head 75 Minute IPA was still very flavorful. Made my favorite Garlic White Pizza with one of the dough balls. This pizza is a favorite for me and others.
« Last Edit: October 26, 2013, 11:40:39 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #729 on: October 25, 2013, 10:30:59 PM »
Also made a  Langastino Lobster Tails Pizza again, Only this time, along with the Alfredo sauce, I gave a splash of SM tomato sauce. The cheese was Precious Whole Milk Mozzarella and a little bit of Asiago Cheese.
While this is a good pizza, I do not think others enjoyed it as much as I did. I will not be making it anytime soon. Onward with the experiment.


Offline TomN

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Re: Using beer in your pizza dough
« Reply #730 on: October 28, 2013, 10:50:27 PM »
Full Sail Pale Doppelbock

I really enjoyed the sweet flavor of this beer and know it will make fantastic pizza dough. The kneaded dough had a very nice sweet smell. Not sure why it is referred to as a "Pale Doppelbock". It was quite darker orange / amber in color. Over all, I will use this beer again in the dough making process.

The Beer:

http://beeradvocate.com/beer/profile/5316/85650

The Dough Recipe:

http://www.pizzamaking.com/forum/index.php/topic,17415.msg245184.html#msg245184

Offline TomN

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Re: Using beer in your pizza dough
« Reply #731 on: October 30, 2013, 01:05:02 AM »
Loving the dough made with Full Sail Pale Doppelbock Beer. While the dough has only had a little over 24 hours to cold rise, it was fantastic. I will definitely use this beer again as it becomes available. The dough pressed out very nicely, as well.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #732 on: October 30, 2013, 01:20:14 AM »
While my thread concentrates on beer in the dough making process, I must say that I love using Pizzaiolo by Stanislaus. Always consist in flavor, which is what I am all about in my pizza. YES, I also love sauce made with San Marzano tomatoes, but there are times that I crave Pizzaiolo.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #733 on: October 30, 2013, 01:23:28 AM »
I used several ingredients on my pizza tonight.

Italian Sausage, Mushrooms that were sauteed in butter, Caramelized Sweet onions, Whole Milk Italian Style Cheese by Precious (Galbani Brand).
« Last Edit: October 30, 2013, 11:25:44 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #734 on: October 30, 2013, 01:27:02 AM »
Topped the pizza with Salumi Mole made in Seattle, WA and purchased at a specialty store in the Seattle Public Market.

And while i wanted to cover the pizza with this Salumi Mole, I had family that wanted in on only half the pizza. (Next Pizza is for me, LOL)

Offline TomN

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Re: Using beer in your pizza dough
« Reply #735 on: October 30, 2013, 01:28:33 AM »
Served the Pizza with a favorite wine.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #736 on: October 30, 2013, 01:54:16 PM »
A Pizzeria in Seattle makes a Mole Salami Pizza.

Skip ahead to 1:58 on the clip below and see how this pizza is made, step by step

vimeo.com/26298926

(click on Veraci Pizza on Vimeo listed below, just above the photo)

« Last Edit: October 30, 2013, 08:54:08 PM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #737 on: October 31, 2013, 12:01:42 AM »
Just wanted to add this Link about the Salumi Mole:

http://www.salumicuredmeats.com/

Offline TomN

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Re: Using beer in your pizza dough
« Reply #738 on: November 01, 2013, 12:55:53 AM »
Here is the link to Beecher's Cheese in Seattle. This is fantastic cheese that can also be purchased at Costco. (At least in Costco's that are located in the Seattle area)  Beecher's Flagship is what is being used in the above Veraci video clip.

http://www.beechershandmadecheese.com/
« Last Edit: November 01, 2013, 12:57:32 AM by TomN »

Offline bbqchuck

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Re: Using beer in your pizza dough
« Reply #739 on: November 01, 2013, 01:47:37 AM »
Tom
I was up there on biz last week for a few days.  We should get together for a beer and pie next time.  I did get over to pulcinella around the corner from Renton.