Author Topic: Beer Pizza Dough  (Read 652 times)

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Offline sb 44 champs

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Beer Pizza Dough
« on: September 29, 2012, 01:29:57 PM »
Made this dough today. Here's the recipe. Not sure if it will work but will give it a try.
Going to use it tomorrow so i placed the dough ball in a zip lock bag and into the fridge.
Don't have a stand mixer yet so I had to knead by hand. used Landshark Lager in place of the water
Flour (100%):    206.63 g  |  7.29 oz | 0.46 lbs
Beer(60%):    123.98 g  |  4.37 oz | 0.27 lbs
IDY (.3%):    0.62 g | 0.02 oz | 0 lbs | 0.21 tsp | 0.07 tbsp
Salt (1.75%):    3.62 g | 0.13 oz | 0.01 lbs | 0.65 tsp | 0.22 tbsp
Oil (.5%):    1.03 g | 0.04 oz | 0 lbs | 0.23 tsp | 0.08 tbsp
Sugar (.5%):    1.03 g | 0.04 oz | 0 lbs | 0.26 tsp | 0.09 tbsp
Total (163.05%):   336.91 g | 11.88 oz | 0.74 lbs | TF = 0.0772


Offline holdem

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Re: Beer Pizza Dough
« Reply #1 on: October 03, 2012, 02:38:49 PM »
Did it work?

Offline sb 44 champs

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Re: Beer Pizza Dough
« Reply #2 on: October 03, 2012, 04:38:18 PM »
Yes. the dough ball texture could have been a bit smoother but since I'm still a newbie, i settled for the rough texture.
It stayed in the fridge for approx 24 hrs and let it rise at room temp for about 2 hrs.
One of the first dough's I've made that I did not have trouble stretching and forming into a circle.
When I first began stretching, it had a bit of recoil so I let it sit on the counter for 15 minutes and it was good.
Flavor wise, better than using water. I may opt for a darker beer next time in an attempt to get a more malty flavor.

Offline pizzaneer

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Re: Beer Pizza Dough
« Reply #3 on: October 03, 2012, 09:13:30 PM »
Sounds interesting.  Try a hi-hopped / malted beer next time for more flavor, a dark ale (not stout) for more color.  Ron (Meatballs) has done extensive work with various types of beer in the dough.

Looking forward to your pics
I'd rather eat one good meal a day than 3 squares of garbage.