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Author Topic: Can I substitute beer for the water in deep dish crust? Or do I need freshyeast?  (Read 563 times)

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Offline vwbugster1

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  • Location: Green Bay, Wisconsin
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Hi there, can beer replace the water element in the ingredients below or wont that work? Maybe I need fresh yeast? I love a beer yeasty flavor in my deep dish crust. Want to create that myself. Any advice would be greatly appreciated. TIA!

Here are my ratios:

Ceresota AP - 80% - 5.72 oz
Semolina - 20% - 1.43 oz
Water - 47% - 3.36 oz
Corn Oil - 18.5% - 1.32 oz
Olive Oil - 6% - .43 oz
Butter - 1% - .07 oz
Salt -1/4 Tsp

Offline TXCraig1

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You can substitute beer for water. No problem. Here is a huge thread dedicated to it:

https://www.pizzamaking.com/forum/index.php?topic=17415.0
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline megan45

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You can substitute beer for water. No problem.

But you'll still need to add yeast.

Offline Qapla

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I didn't see any yeast in that ingredient list ...

What % of yeast are you currently using and what type?

Offline vwbugster1

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  • Location: Green Bay, Wisconsin
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Oh sorry, i only copied the one column of the recipe.....

Active Dry Yeast -.7% - .05 oz   Do you think I should add more?

Thank you all for your responses. ;D
« Last Edit: April 08, 2021, 10:44:05 PM by vwbugster1 »

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Offline NepaBill

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  • Location: Northeastern PA
Hi there, can beer replace the water element in the ingredients below or wont that work? Maybe I need fresh yeast? I love a beer yeasty flavor in my deep dish crust. Want to create that myself. Any advice would be greatly appreciated. TIA!

Here are my ratios:

Ceresota AP - 80% - 5.72 oz
Semolina - 20% - 1.43 oz
Water - 47% - 3.36 oz
Corn Oil - 18.5% - 1.32 oz
Olive Oil - 6% - .43 oz
Butter - 1% - .07 oz
Salt -1/4 Tsp

Wow!  I want to see that finished product..  I was looking at the hydration and thought OMG..  That is pretty low..  Then I saw all that oil..  Please post what the finished product looks like..  Most interested to see it

Offline vwbugster1

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  • Location: Green Bay, Wisconsin
  • I Love Pizza!
Here are some pics from my recipe. The crust is very flaky buttery good. I do love this recipe. I also add some pizza parlor flavoring from King Arthur Flour. Now I just want to give it that beer flavor. Not sure which beer is the best to add to this. Any suggestions would be appreciated. Thank you!

Offline Qapla

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Don't know what others may think - we found that a fairly "common" beer works best for bread.

Something like Miller or Old Milwaukee. We found beers with a strong or distinctive taste tended to overshadow the "bread" flavor. Budweiser gave it a bitter taste.

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