Author Topic: Using beer in your pizza dough  (Read 71823 times)

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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 »


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 »