Author Topic: Using beer in your pizza dough  (Read 125767 times)

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Offline RockyMountainPie

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Re: Using beer in your pizza dough
« Reply #800 on: February 02, 2014, 01:38:52 AM »
The 12th Can - Hilliard's Pale Ale - Seattle, WA

Making dough in time for the big game.

GO HAWKS

I wish the Seahawks the best of luck during the Super Bowl....they're gonna need it!  >:D

Tim


Offline RockyMountainPie

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Re: Using beer in your pizza dough
« Reply #801 on: February 02, 2014, 09:52:46 PM »
Well, we enjoyed the pizza and snacks much more than the game.  Congrats to the Seahawks and their fans.

Tim

Offline TomN

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Re: Using beer in your pizza dough
« Reply #802 on: February 03, 2014, 10:29:12 AM »
I am Happy for the Seahawks as Super Bowl Champions. However, IMO, the real super bowl took place between the Seahawks and the 49ers.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #803 on: February 06, 2014, 12:24:19 AM »
Enjoyed pizza today at home while watching the Seahawks parade in Seattle. (I had the day off today) The dough made with The 12th Can - Hilliard's Pale Ale - Seattle, WA, turn out very nice. 

One of the pizzas was a basic mushroom pizza:

Pizzaiolo sauce, Sauteed Mushrooms, Fresh mozzarella and Block cheese mozzarella cheese, Swirl of EVOO, sprinkle of Salt. Sprinkle of Oregano.


Offline TomN

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Re: Using beer in your pizza dough
« Reply #804 on: February 06, 2014, 12:27:26 AM »
Served with a Limited Release St. Michelle Wine.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #805 on: February 08, 2014, 01:25:41 AM »
Old Fezziwig Ale - Samuel Adams Special Release

Using up some beer from Christmas. While this beer was a darker amber ale, it did not change the color of the dough.

Mr. Fezziwig is a character from the novella A Christmas Carol created by Charles Dickens to provide contrast with Ebenezer Scrooge's attitudes towards business ethics.

http://en.wikipedia.org/wiki/Fezziwig


Offline TomN

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Re: Using beer in your pizza dough
« Reply #806 on: February 08, 2014, 01:31:40 AM »
Yukon Gold Potato Pizza

I have discussed this type of pizza in another thread:       

http://www.pizzamaking.com/forum/index.php/topic,29040.msg291963.html#msg291963

However, I made this pizza with the dough made with Old Fezziwig Ale. The tow day cold rise dough turned out very nice and press out well.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #807 on: February 08, 2014, 01:37:20 AM »
I thinly sliced a Yukon Gold potatoe, then fried the slices in EVOO and garlic salt, along with a clove of garlic and a sprinkle of Rosemary Spice.

Instead of making my own white sauce, it took the easy way out and used Alfredo sauce by Bertolli.
« Last Edit: February 08, 2014, 04:57:31 PM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #808 on: February 08, 2014, 01:41:29 AM »
I placed the cook Yukon Gold potatoes on the pizza, then covered them with Whole Milk Mozzarella cheese and a few piece of Asiago Cheese for extra flavor. (i also sprinkle some Parmesan Cheese over the pizza before adding the Potatoes.)


Offline TomN

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Re: Using beer in your pizza dough
« Reply #809 on: February 08, 2014, 01:43:26 AM »
After cooking the Pizza for 15 minutes at 425 degrees, I added a few more cooked Yukon Gold potatoes in top of the pizza after i took it our of the oven.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #810 on: February 08, 2014, 01:46:52 AM »
While I really like the pizza, others thought the combination was just OK. Those that do not like Alfredo sauce, did not like the pizza at all.
« Last Edit: February 08, 2014, 07:25:06 PM by TomN »

Offline communist

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Re: Using beer in your pizza dough
« Reply #811 on: February 10, 2014, 09:32:31 AM »
Nice pie Tom!  Love the potatoes.  Mark :)

Offline TomN

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Re: Using beer in your pizza dough
« Reply #812 on: February 14, 2014, 01:25:20 AM »
Stone Enjoy By 02.14.14 IPA  - Stone Brewing Company

Made dough tonight, just in time, before the expiration date. So glad that I didn't forget this was in my fridge and I even had some beer left over to try.

The Beer:

http://www.stonebrewing.com/enjoyby/

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 #813 on: February 14, 2014, 01:31:39 AM »
Excited to try a Dry Cured Smoked Paprika Salumi that is made here in Seattle, WA,  by Salumi Artisan Cured Meats on my next pizza.


http://salumicuredmeats.com/



Offline TomN

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Re: Using beer in your pizza dough
« Reply #814 on: February 17, 2014, 01:45:31 AM »
The Stone Enjoy By 02.14.14 IPA, really flavor the dough nice. I made one of my best pizzas tonight using the Smoke Paprika Salumi and adding my own special ingredients. I will definitely make this again soon. So good!!!!!!!

NOTE: If you click on the photos, they will expand and give you a larger / better view.
« Last Edit: February 17, 2014, 02:02:43 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #815 on: February 20, 2014, 01:07:39 AM »
Brother Thelonious Belgian Style Abbey Ale - North Coast Brewing

Made dough tonight using this Belgian Style Ale that is Strong,  Dark Mahogany in color and has a ALC./VOL 9.4 percent . This beer is darker than I would normally use in my dough making process, but the strong flavor will really add to the dough's texture and flavor. I will give it a two day cold rise and use it this weekend. Can't wait.  :chef:



The Beer:


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

http://www.beeradvocate.com/beer/profile/112/30282/

The Dough Recipe:


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



NOTE: If you click on the photos, they will expand and give you a larger / better view.
« Last Edit: February 20, 2014, 01:17:43 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #816 on: February 20, 2014, 01:14:21 AM »
I am also a Jazz Fan and I am proud to use this in my pizza dough making recipe.


Offline gnomad

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Re: Using beer in your pizza dough
« Reply #817 on: February 20, 2014, 10:16:14 AM »
That is too cool.  Another brewery I will be happy to support.

Offline Chicago Bob

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Re: Using beer in your pizza dough
« Reply #818 on: February 21, 2014, 03:16:10 PM »
I am also a Jazz Fan and I am proud to use this in my pizza dough making recipe.
Too cool man!  8)
Wonder if Bob Parlocha enjoys that brew?

Bob
"Care Free Highway...let me slip away on you"

Offline TomN

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Re: Using beer in your pizza dough
« Reply #819 on: March 01, 2014, 12:19:07 AM »
The pizza made with Brother Thelonious Belgian Style Abbey Ale - North Coast Brewing was very good. Sorry, no photos. The pizzas got eaten quickly.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #820 on: March 01, 2014, 12:34:50 AM »
La Chouffe Belgian Golden Ale - Ale Brewed with Spice - Brasserie d'Achouffe, Belgium

This Belgian Golden Ale had a very nice full bodied flavor. It worked very well with the flour, which made a wonderful pizza dough. I will definitely use this beer again. I can already tell that my dough will be very flavorful and a nice texture.  Also, I like the Pint size bottle because there is some beer left over to try after the dough is made.

The Beer:

http://www.achouffe.be/en/nos-bieres/nos-produits/

http://www.beeradvocate.com/beer/profile/321/1836/

The Dough Recipe:

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

« Last Edit: March 01, 2014, 12:38:21 AM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #821 on: March 02, 2014, 12:58:12 PM »
I was really happy with the results and enjoyed the dough made with La Chouffe Belgian Golden Ale. I will use this again for sure.

Offline TomN

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Re: Using beer in your pizza dough
« Reply #822 on: March 03, 2014, 01:02:35 AM »
Wreck The Halls Hoppy Holiday Ale - Full Sail Brewery

I needed dough tonight for the Oscars, but did not have any. So, I used my same dough recipe and made emergency pizza dough with it. I let two of the three dough balls rise for several hours in the oven and the other dough ball was put in the fridge for the normal 48 hour cold rise. (warm up the oven then turn it off and let the covered dough rise for emergency dough)

The emergency dough balls turned out very nice.  Beer makes a big difference in dough and this Christmas Beer was still fantastic.

The Beer:

http://www.fullsailbrewing.com/full-sail-beers.cfm

http://www.beeradvocate.com/beer/profile/5316/7200/

The Dough Recipe:

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


NOTE: If you click on the photos, they will expand and give you a larger / better view.
« Last Edit: March 03, 2014, 12:45:07 PM by TomN »

Offline TomN

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Re: Using beer in your pizza dough
« Reply #823 on: March 03, 2014, 01:07:57 AM »
Pepperoni, Artichokes, and Mushrooms with different cheeses, spices, etc... Loved it

Offline Organix

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Re: Using beer in your pizza dough
« Reply #824 on: March 11, 2014, 09:41:36 PM »
Had a request for a sausage, sweet onion, basil, mushroom, red bell pepper, pizza.

Again, the dough made with this beer was great. Easy to work with and a very nice smell to it.

Wow TomN I am blown away by your pics and expertise! I feel like I'm in the presence of greatness lol. I have been reading many of your threads and I can't wait to try the beer dough. I need to educate myself a bit more (quite a bit) in hopes of duplicating some of your pizzas. You may have already posted something about using Sourdough starter in combo w/ beer?? I will look around more this w/e for more of your posts. Is it ok to use w/ beer do u know?

Thanks 4 your message reply today and links u sent. Very informative and insightful tips and tricks. My fav pic is your Basic Mushroom Pizza w/ the St. Michelle. Gorgeous, just gorgeous! :drool: :drool: :drool:

Stephanie  ;D