Where do I begin?
It has been years now that I have been in pursuit of a malty laminated crust in the likes of Round Table, Straw Hat pizza, or Shakeys. I have been after this texture of a laminated crust, but with a much more "malty" profile for a long time. I have tried everything from malt extracts, maltodextrins, sours, added flavorings, long ferments, tons of yeast, fresh yeast, cultured yeast, brewer's yeast, etc. I have a flask which I have been culturing different yeast cultures as would be done for a "fermentation starter" in beer making. To date I have tried about a dozen brewer's yeasts, and half a dozen baking yeasts. After all this, I have finally reached what I think is something I can produce consistently, with a flavor profile that is pretty malty. Malty enough? well that is a matter of taste. The interesting thing is there's really nothing special to the recipe other than the use of a commercial sheeter. After trying all the malty products out there, I came to the conclusion that the best I can do so far is the use of regular ADY and malt liquor. For some reason the flavor profile of a finished malt liquor provides a much higher malty flavor than if I culture brewer's yeast and make my own "precursor to beer". I assume this is because the added hops, barleys, grains, etc. that is found in a finished beer. The molecules and flavors is just much more complex, and they come through better in a finished pizza than a brewer's starter culture.
So without further rambling, in appreciation of the guidance of many folks on this board I am posting my recipe for the entire pizza community to use. It includes the dough prep and sauce that I created. The basic recipe and baking percents were mostly worked out by Peter aka "Pete-zza" in the Round Table pizza part 1 thread. I hope a few of you have the chance to re-create my version of a Malty Laminated Beer Pizza. Enjoy !
Malty Laminated Beer Pizza
Weight BP Ingredient
481 g (100%) Flour (All Trumps, unbleached, unbromated)
232 g (48%) Malt liquor (Boiled off for 10 minutes, then cooled for yeast) (Old English or similar)
10 g (2%) Salt (Regular table salt)
10 g (2%) Shortening (Manteca)
10 g (2%) Sugar
10 g (2%) Non-fat Bakers Dry Milk (King Arthur brand)
3 g (0.62%) Active Dry Yeast (Fleischmann’s)
Start by bringing malt liquor to a simmer. Gently boil off alcohol for ~10 minutes. Cool until warm to touch. Add sugar and yeast, let sit for 5 minutes. Combine dry ingredients and mix. Add yeast mixture to dry ingredients and partially mix by hand. Add shortening. Mix by hand until fully incorporated. Knead 2-3 minutes. Let rise for ~ 8 hours at room temperature. Bag and refrigerate 24-48 hours. The next morning, sheet down to <¼” thickness using flour liberally. Perform a business letter fold then continue to sheet down to 1/8” thickness with as few passes as possible. Dock the dough sheet then cut pizzas using a 16” die cutter. Place on baking paper, cover entirely with plastic wrap and refrigerate for at least 3 hours. Alternatively, fold into quarters and place into a new bag. Remove from cooler, dress and cook immediately at 425°C for 10-15 minutes on a stone deck or a pizza screen.
2 tsp. Mexican Oregano
2 tsp. Beer Buds, Dried beer extract (www.butcherpacker.com
1 tsp. Granulated garlic
1 tsp. Ground Fennel (Mortar and Pestle)
½ tsp. Paprika
½ tsp. Ground Coriander
¼ tsp. Salt
¼ tsp. Cayenne
6 oz. Can Heinz tomato paste (1 can)
4 oz. Water (~1/2 can )
Combine spices and mix well. Add 2 tsp. to tomato paste. Stir in water, cover and refrigerate 24-48 hours.