Author Topic: Using beer in your pizza dough  (Read 132483 times)

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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.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #740 on: November 04, 2013, 11:07:47 AM »
Attempted to make a Salumi Mole at home. I used every ingredient but forgot to have green onions ready. It was too late to buy some as I was already in the pizza making process. I substituted sweet onions but will make this again another time. I loved the dough and this pizza, despite the missing ingredient.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #741 on: November 04, 2013, 01:49:39 PM »
Mole Salami Pizza Recipe:
Ingredients in order

Dough - (Pressed out thin)
Crushed Garlic in Olive Oil
Tomato Sauce
Three Cheeses:
   Mozzarella - (Mostly)
   Parmesan
   Romano
Beecher's Cheese - sprinkled on
Mole Salami
Green Onions
Parsley
Italian Herbs
Fresh Mozzarella - pieces

see video in early posts - page 37
« Last Edit: November 04, 2013, 04:48:13 PM by TomN »


Offline TomN

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Re: Using beer in your pizza dough
« Reply #742 on: November 04, 2013, 11:56:48 PM »
Le Merle - North Coast Brewing Company - Fort Bragg, CA


Made dough last night with this beer.  Le Merle is a Saison Belgian Style Beer that has a tropical Fruit flavor, a sweeter beer. Not as sweet as a Double Bock, but it's own style of sweetness. IMO. This will definitely flavor the dough in a very tasty way. Looking forward to pizza dough made with this beer. After much searching, I found this beer at BevMo.


The Beer:

http://beeradvocate.com/beer/profile/112/37112

http://www.northcoastbrewing.com/beer-LeMerle.htm

The Dough Recipe:


http://www.pizzamaking.com/forum/index.php/topic,17415.msg245184.html#msg245184
« Last Edit: November 05, 2013, 12:01:50 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #743 on: November 07, 2013, 12:28:47 AM »
Enjoyed the dough made with  Le Merle Saison Belgian Style Beer. I love how the dough ball does a cold rise in the one gallon size freezer bag.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #744 on: November 07, 2013, 12:36:09 AM »
The Spinach and Ricotta Pizza is always a hit at my house. We enjoy it often and this dough was fantastic made with the Le Merle Beer.


The Pizza Recipe:

http://www.pizzamaking.com/forum/index.php/topic,24342.msg246817.html#msg246817


The only adjustments that I made to the recipe, is to sprinkle very small amounts of Ricotta over the pizza instead of large amounts in spots. Also, don't hold back on the spinach. Cover the pizza very well with it as you follow the step by step directions in this pizza recipe.
« Last Edit: November 07, 2013, 12:41:51 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #745 on: November 08, 2013, 01:18:07 AM »
Vieille Provision Saison Dupont Belgian Farmhouse Ale - Brewed by Brasserie Dupont, Tourpes

This is the second Saison style beer that I have used in dough making. This is a unfiltered bottle conditioned beer which can change in flavor as time goes on. This beer is a very foamy beer that has a fruity taste, ideal for dough making. This type of beer originated before the age of refrigeration as a beer to be brewed in winter for summer drinking. However, i am sure that i am not the first one to make dough with it either. Over all, I love the aroma that the dough has from this beer. Just like the Le Merle Saison Belgian Style Beer, this beer is great for dough making.

The Beer:

http://beeradvocate.com/beer/profile/637/1717/?ba=bros

http://www.brasserie-dupont.com/dupont/Default.aspx?Page=saison

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 #746 on: November 10, 2013, 02:33:48 AM »
Loved the dough made with Saison Dupont Belgian Farmhouse Ale. The dough pressed out very nice and had a great flavor. I took this pizza from my oven directly to a friends house in a pizza box and it travel very well for 30 minutes. Still warm and the dough held up nicely. 

For this pizza, I used the following: Dough made with Pendleton  Power Flour and Saison Dupont Belgian Farmhouse Ale, Pizzaiolo by Stanislaus for sauce, Whole Milk Italian Style Cheese by Precious (Galbani Brand), Trader Joe's Smoked Andouille Chicken Sausage, Fresh Sliced White Mushrooms, Half of a sliced Red Bell Pepper, a good sprinkle of Dry Basil over the pizza. Baked at 425 on a pizza screen for 15 minutes. (Oven Preheated)

Offline TomN

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Re: Using beer in your pizza dough
« Reply #747 on: November 17, 2013, 02:19:14 AM »
Saison Blanc - The Lost Abbey - San Marcos, CA

This is my third Saison Beer that I have tried. I love the extra foam and the fruit taste of the beer for dough making. I made dough two days ago with this beer and was very happy with the results. This Beer is described as: Malt beverage brewed with Golden Raisins and White Pepper. I have had fun making dough with the Saison style beers.

The Beer:

http://lostabbey.com/beer/saison-blanc/

http://beeradvocate.com/beer/profile/18149/66252

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 #748 on: November 17, 2013, 02:23:05 AM »
After combining the ingredients in a bowl, I love to use my Kitchen Aid to hook the dough for 10 minutes.  Then,  I measure out the dough and make dough balls, coat them with EVOO and bag them for 24 to 48 hours in the fridge for a cold rise. That is why I use the beer cold and do not let it get to room temperature.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #749 on: November 17, 2013, 02:28:02 AM »
Made Pizza with the dough made using the Saison Blanc by The Lost Abbey. Had a request for a Canadian Bacon and Pineapple pizza. Also, a Pizzeria friend gave me some of his sauce to try on my pizza.
« Last Edit: November 17, 2013, 02:35:46 AM by TomN »