Alcohol flavor in dough

[learning_to_cook]

Hi steve. New member. I agree good ingredients make good pies. I am going to try those tomatoes.
One thing that I have not been able to capture in my Chi deep dish pies is the taste of the crust. I can only describe the crust as having a fermented alcohol taste. I have had several tell me that sweet white wine was the ingredient. Any suggestions

[Steve]

The dough must be allowed to ferment overnight (12+ hours) in the refrigerator... This will give the dough the "alcohol" taste you describe.

[learning_to_cook]

I have only let it ferment up to four hours. Nothing about the wine? I will make a batch up tonight and leave it overnight in the fridge. Thanks

[greatdad1]

Yep. Letting the dough rise overnight is the trick. When you punch the dough down the next day, the alcohol will nearly knock you out.

[LIL BUDDY]

When I worked at Papa Del's, we used to call the fermentation "dough hits". We'd take a tub a long risen dough, place our faces nearby,take two hands and pry open the dough in the center. WHEW! Nice little buzz.
The other posts were right, either room temp. rise for 4 + hours, or refrig. overnight---which seems to give it a firmer consistency when cooked.

[Randy]

Try Red Star Yeast with a two day cold retard in the fridge to achieve the alcohol flavor.  Different yeast produces different results.
I want sweeter dough, so I use SAF.

Randy