Author Topic: Using beer in your pizza dough  (Read 131082 times)

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Offline TomN

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Re: Using beer in your pizza dough
« Reply #750 on: November 17, 2013, 02:30:52 AM »
I like how the pizza turned out. A Fresh Cut Pineapple makes a world of difference in the taste of a Canadian Bacon and Pineapple Pizza.
« Last Edit: November 17, 2013, 02:32:36 AM by TomN »


Offline RockyMountainPie

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Re: Using beer in your pizza dough
« Reply #751 on: November 17, 2013, 02:52:09 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.

Your pies are looking good as always, Tom.  A couple questions:  1. What speed are you using during your 10-minute mix? 2. What kind of salt are you using?  3. How was the sauce from the pizzeria?

Thanks,

Tim

Offline TomN

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Re: Using beer in your pizza dough
« Reply #752 on: November 18, 2013, 12:09:34 AM »
Hi RockyMountainPie / Tim,

I use the first speed setting on my Kitchen Aid (labeled as STIR) when I hook the dough for 10 minutes. It is the best for kneading the dough. (Almost like doing it by hand.)

As for salt, I switch back and forth between Himalayan Pink salt and White Sea salt. I like the Pink Salt the best.

The sauce from the Pizzeria was very good, but not one that I just can't wait to use again.

Thanks for the comments on my pizza.

TomN
« Last Edit: November 18, 2013, 11:19:07 AM by TomN »

Offline RockyMountainPie

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Re: Using beer in your pizza dough
« Reply #753 on: November 18, 2013, 04:33:24 AM »
Thanks for the detailed info Tom.  You might consider adding that mix speed to your masterful instructions at Reply 487. 

--Tim

Offline TomN

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Re: Using beer in your pizza dough
« Reply #754 on: November 19, 2013, 01:01:03 AM »
Since the recipe is clear back on page 25, I will just update it again on my next posting.

TomN

Offline TomN

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Re: Using beer in your pizza dough
« Reply #755 on: November 20, 2013, 02:37:08 AM »
90 minute IPA - Dogfish Head Brewery - Milton, Delaware

I was searching for the 120 minute IPA, but I was told that they had to dump the entire batch of beer.

http://www.dogfish.com/community/blogfish/members/sam/dont-cry-over-spilt-120.htm

I did find the 90 minute IPA by Dogfish Head Brewery. Very nice taste and some what sweet. I had a 12 fl oz bottle so I only had 3 oz left to try as I needed 9 oz for my dough. There are priorities!!!

The Beer:

http://www.dogfish.com/brews-spirits/the-brews/year-round-brews/90-minute-ipa.htm

http://beeradvocate.com/beer/profile/10099/2093

The Dough Recipe (Soon to be updated concerning the control level on my Kitchen Aid)

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 #756 on: November 20, 2013, 02:42:01 AM »
Friends that have a sick family member, needed dinner and wanted pizza. i was able to bring over two pizzas that were made with the 90 Minute Dogfish Head IPA Beer, in the dough making process. The pizzas were tomato sauce, sweet sausage, caramelized onions, sauteed Baby Bella Mushrooms, Whole milk cheese, and Red Bell peppers, Dry Basil, and Dry Parsley. I was happy to do this. I have learned to keep a package of Pizza boxes on hand and I do not cut the pizzas until I arrive at the destination.

The cooked pizza dough was very good. I would use this beer again when it is available.
« Last Edit: November 20, 2013, 11:42:43 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #757 on: November 30, 2013, 12:43:02 AM »
Samuel Adams Limited Release White Christmas 2013

Made dough this week with this beer. All I can say is, WOW. I loved the dough made with this beer. The only problem is that this beer is a Special Limited Release Beer that will soon be gone when Christmas is over. Till then, I plan to use this beer again in my dough making while it is available.

The Beer:


http://beeradvocate.com/beer/profile/35/86393



The Recipe:

http://www.pizzamaking.com/forum/index.php/topic,17415.msg245184.html#msg245184
« Last Edit: November 30, 2013, 12:48:13 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #758 on: November 30, 2013, 12:47:27 AM »
This dough made with Samuel Adams Limited Release White Christmas, pressed out very nice. I made the favorite request of Spinach and Ricotta Pizza. The recipe from, Pizza by Diane Morgan and Tony Gemignani. In this recipe, I choose to leave off the sliced Tomatoes.
« Last Edit: November 30, 2013, 11:16:25 AM by TomN »


Offline TomN

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Re: Using beer in your pizza dough
« Reply #759 on: December 05, 2013, 02:23:12 AM »
Samuel Adams Juniper IPA Special Release

Made dough tonight with this beer. Samuel Adams classifies it a winter favorite beer. The dough had a very nice smell and texture. I am sure it will be a very nice pizza.

The Beer:

http://www.samueladams.com/craft-beers/juniper-ipa

http://www.samueladams.com/craft-beers?itemrequested=winter-favorites

The Recipe:

http://www.pizzamaking.com/forum/index.php/topic,17415.msg245184.html#msg245184
« Last Edit: December 05, 2013, 02:25:15 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #760 on: December 07, 2013, 01:43:01 AM »
Enjoyed the dough made with Samuel Adams Juniper IPA Special Release. I tried a few things different. I let the dough take a full 45 mins to get to room temperature and found that it baked thicker than my regular thin crust pizza.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #761 on: December 07, 2013, 01:46:45 AM »
Also, i tried a sweeter Pizza Sauce made by Stanislaus Foods called Super Dolce. It is a thicker sweet sauce that I had to actually thin out with water and EVOO. I also added some honey.
« Last Edit: December 07, 2013, 12:51:50 PM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #762 on: December 07, 2013, 01:48:08 AM »
Also enjoyed my toppings.

Sausage, Bacon, Caramelized Sweet Onions, and cooked mushrooms in white wine and butter.
« Last Edit: December 07, 2013, 01:50:12 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #763 on: December 07, 2013, 12:55:52 PM »
A few photos the dough that I forgot to add.  Also, you can see why this sauce has to be watered down. Very thick, but very sweet. there are a lot of basil leaves throughout the sauce as well.

Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #764 on: December 07, 2013, 11:39:03 PM »
Also enjoyed my toppings.

Sausage, Bacon, Caramelized Sweet Onions, and cooked mushrooms in white wine and butter.
I'm curious Tom....have you ever tried baking a pie on one of your great crusts without pre-cooking all of the toppings?
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Using beer in your pizza dough
« Reply #765 on: December 08, 2013, 03:02:11 PM »
Hi Bob,

I have used toppings many times without precooking them. However, I love the flavor in the precooked toppings best.

EXAMPLES:
The Flat Sweet Onions can be sauteed in butter and some brown sugar, on low heat for about 25 mins or more to get that caramelized flavor.

The Mushrooms cooked in Butter, EVOO, and a little white wine, produces a extra tasty mushroom flavor.

I always precook the sausage, although know a few Pizzeria that put it on the pizza raw and it is cooked as it bakes.

If i am in a hurry to get the pizza made, then i do not cook them, (Except the sausage)

TomN
« Last Edit: December 09, 2013, 11:29:11 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #766 on: December 08, 2013, 03:12:58 PM »
Bob,

This is a photo of a slice of sausage pizza from the Pizzeria that bakes the raw sausage on their pizza. With the right oven and thin slice of sausage, it can be done.  I must say that it is good pizza.

TomN


Offline TomN

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Re: Using beer in your pizza dough
« Reply #767 on: December 19, 2013, 12:53:53 AM »
Wild At Heart - American Wild Ale - Ommegang Brewery, Cooperstown, N.Y.

Made dough tonight with Wild at Heart Ale / Beer. It had a very distinct tart Fruity taste that is great for dough making. A bit pricey for this 750ml bottle, but a very nice beer.

The Beer:
look under the limited Release Beers

http://www.ommegang.com/#

The Dough Recipe:


http://www.pizzamaking.com/forum/index.php/topic,17415.msg245184.html#msg245184
« Last Edit: December 19, 2013, 01:02:53 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #768 on: December 19, 2013, 12:55:44 AM »
Other photos

Offline DustinA

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Re: Using beer in your pizza dough
« Reply #769 on: December 19, 2013, 11:11:33 AM »
Hi Tom,
  As it has been almost 40 pages now, do you think you could do a beer ranking of all the beers that you've tried?  I's also be interested to know if you preferred the super dolce to the pizzaiolo sauce.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #770 on: December 19, 2013, 05:14:50 PM »
Hello DustinA,

I will have to do a beer ranking soon. This might be difficult since each beer offers it's own unique brewing style and taste.

About the pizza sauces:

Both Pizzaiolo and Super Dolce are made by Stanislaus Foods, CA. However, my family, friends, and myself prefer Pizzaiolo Pizza Sauce. Pizzaiolo offer that Authentic Italian taste. Super Dolce is very sweet and it has to be special ordered from a distributor. The Pizzeria friend that gave me a can, uses it to make a Sicilian Style Pizza. He even adds honey to make it sweeter. Also, Super Dolce is very thick and has to be watered down a bit. Pizzaiolo can be used straight from the can to your pizza without adding anything. Although, I do know another pizzeria that uses 1/3 of a can of Tomato Puree per one can of Pizziaolo. (# 10 sized cans) Again, it all depends on your personal taste, preference and the style of pizza your trying to make. However, I have never been disappointed with Pizzaiolo right out of the can.
 
TomN
« Last Edit: December 21, 2013, 02:21:16 PM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #771 on: December 20, 2013, 01:29:53 AM »
Made pizza tonight using the dough made with Wild At Heart - American Wild Ale. It had only a 24 hour cold rise, but still was very good. I was in the mood for a meat lovers pizza.  The ingredients on the pizza were:
Pizzaiolo Pizza Sauce,
Parmesan Cheese, Fresh Asiago Cheese & Romano Cheese - a shredded three cheese blend
Hot Italian Sausage - cooked
Pepperoni - sliced up in small chucks
Canadian Bacon - sliced up into small chucks
Dried Basil - sprinkled on the pizza
Whole Milk Mozzarella Cheese - to cover the top of the ingredients
Provolone Cheese - small amount sliced into long strips and placed over the mozzarella cheese

Baked at 425 for 15 minutes, on a pizza screen, in my home oven.  I was very happy with this pizza

PS
I am loving how you can expand the photos by clicking on them. No more having to re-size the photos before posting either.
« Last Edit: December 20, 2013, 02:42:36 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #772 on: December 21, 2013, 07:22:55 PM »
Hop Henge Experimental IPA - Deschutes Brewery - 2013/2014 Release featuring Chinook and Experimental Hops.

Made dough last night with Hop Hedge Experimental IPA. I like the flavor that IPA beers give the dough and this beer also adds it.

The Beer:


http://www.deschutesbrewery.com/brew/hop-henge

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 #773 on: December 23, 2013, 01:49:06 AM »
Enjoyed the dough made with Hop Henge Experimental IPA - Deschutes Brewery. I made three of my favorite pizza for friends. They traveled well in pizza boxes.
Pizza # 1

Garlic Pizza / White Bianca Pizza
« Last Edit: December 23, 2013, 01:50:43 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #774 on: December 23, 2013, 01:50:04 AM »
Pizza # 2

Spinach and Ricotta Pizza