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Other than Brewing => All Things Food => Topic started by: beerocd on November 05, 2009, 05:51:18 pm

Title: Beer Dough - Pizza
Post by: beerocd on November 05, 2009, 05:51:18 pm
PIZZA DOUGH WITH BEER

1-1/2 cups Flat Beer
3-3/4 cups All-Purpose Flour
3 Tbsp. Sugar
1-1/2 tsp. Salt
1-1/2 Tbsp. Butter
1-1/2 tsp. Active Dry Yeast

It's a great dough, retarding it in the fridge overnight makes it better.
A super hot oven (450-500) and a pizza stone really help to get you the best pizza.

-OCD
Title: Re: Beer Dough - Pizza
Post by: theDarkSide on November 05, 2009, 06:10:21 pm
Does it matter what kind/style of beer you use?  What character does the beer give to the pizza dough?
Title: Re: Beer Dough - Pizza
Post by: beerocd on November 05, 2009, 06:50:18 pm
It's more of a way to get rid of BMC without actually drinking it.  ;D
I did a darker beer once and didn't retard, I thought I was getting a slight bitterness to the dough. I'll also use my cloudy pulls from my homebrew (1st pint/last pint) to make the dough. I usually don't notice any flavors coming through because I almost always make the dough a day ahead - and I think the fermentation/retarding process scrubs the subtle flavors out.
Have yet to try "Pizza Beer" as an ingredient. The guy who makes it  says the flavors come through if you use the dough right away, but will fade if you retard overnight. So if you use fresh dough, you could probably add bitterness or maltiness to the dough to compliment your ingredients depending on your beer selection. I've been using this one for years - stretches easy, crisps up nice. Honestly that's all probably due to the butter. The flour is from Costco in 25 lb sacks - it's got some barley in it. I think that may have some affect on the crust crispness factor a bit too.

This comes from a Zojirushi Breadmaker manual. I'm not claiming it as my own, only that it's my favorite for over 4 years now.

-OCD

Title: Re: Beer Dough - Pizza
Post by: woody on November 08, 2009, 10:09:56 pm
I REALLY need to get a pizza stone.   eyeballed one at the grocery store today, but it was only a 12".    Need to get a 16" (or else the wife and kids won't get any ha ha)
Title: Re: Beer Dough - Pizza
Post by: tubercle on November 08, 2009, 10:15:44 pm
It's more of a way to get rid of BMC without actually drinking it.  ;D


 I wonder how decanted liquid from a starter would work?
Title: Re: Beer Dough - Pizza
Post by: beerocd on November 09, 2009, 12:21:57 am
Woody - even with the big stone you will probably be making two pizzas. Unless your kids are girls.

-OCD
Title: Re: Beer Dough - Pizza
Post by: beerocd on November 09, 2009, 12:24:24 am
I wonder how decanted liquid from a starter would work?

Decanted starter sounds fine It's just not tripple hopped like my flat miller beer. :D
It's flat, it's beer, has more flavor than water. Go for it.

-OCD
Title: Re: Beer Dough - Pizza
Post by: woody on November 09, 2009, 12:44:53 am
Woody - even with the big stone you will probably be making two pizzas. Unless your kids are girls.

-OCD
yeah they're both girls. More pie for me ;)
Title: Re: Beer Dough - Pizza
Post by: theoman on June 29, 2010, 07:59:58 am
Had to revive an old thread...

I made pizza dough last weekend. I used the boring bread machine recipe I usually use, substituted about half of the white flour with whole wheat and most of the water with flat beer. It was lovely.
Title: Re: Beer Dough - Pizza
Post by: babalu87 on June 29, 2010, 11:19:04 pm
Soapstone makes a great pizza stone

(http://i236.photobucket.com/albums/ff144/babalu87/Wood%20stove%20pizza/Woodpizza4.jpg)

(http://i236.photobucket.com/albums/ff144/babalu87/Wood%20stove%20pizza/Woodpizza7.jpg)


Title: Re: Beer Dough - Pizza
Post by: beerocd on June 29, 2010, 11:26:23 pm
OK cool soapstone, but what the heck is it in? I wanna say fireplace - but my doors can't be closed to keep the heat in; the glass will shatter.
Title: Re: Beer Dough - Pizza
Post by: babalu87 on June 29, 2010, 11:50:45 pm
OK cool soapstone, but what the heck is it in? I wanna say fireplace - but my doors can't be closed to keep the heat in; the glass will shatter.

Morso 3610

A GREAT woodstove
It also cooks venison stew :D

(http://i236.photobucket.com/albums/ff144/babalu87/Wood%20burning/Venisonstew.jpg)
Title: Re: Beer Dough - Pizza
Post by: beerocd on June 30, 2010, 02:31:10 am
Crap! How do I talk the wife into THAT?  :-\

Title: Re: Beer Dough - Pizza
Post by: babalu87 on June 30, 2010, 11:07:06 am
Tell her she can wear shorts and a t-shirt in the living room all Winter long  ;D
Title: Re: Beer Dough - Pizza
Post by: pyrite on July 13, 2010, 06:12:22 am
Have you guys heard of whole wheat pizza dough?  I've never had one but was wondering if it was possible, If so any ideas on how?
Title: Re: Beer Dough - Pizza
Post by: beerocd on July 13, 2010, 01:44:15 pm
Have you guys heard of whole wheat pizza dough?  I've never had one but was wondering if it was possible, If so any ideas on how?

Swap one flour for the other? I won't do more than 50/50, it gets hard to stretch and doesn't rise quite so nice. Think about a real whole wheat loaf and how dense it is vs a light fluffy italian bread. The same kinda happens with your crust. It's still good, just different.
Title: Re: Beer Dough - Pizza
Post by: pyrite on July 13, 2010, 02:20:20 pm
Have you guys heard of whole wheat pizza dough?  I've never had one but was wondering if it was possible, If so any ideas on how?

Swap one flour for the other? I won't do more than 50/50, it gets hard to stretch and doesn't rise quite so nice. Think about a real whole wheat loaf and how dense it is vs a light fluffy italian bread. The same kinda happens with your crust. It's still good, just different.

Thanks....I'm not exactly sure what I'm looking for, I have flour here at home but when I go to the grocery store am I looking for whole wheat flour, does such a thing exist?
Title: Re: Beer Dough - Pizza
Post by: theDarkSide on July 13, 2010, 02:25:46 pm
http://www.bettycrocker.com/products/gold-medal-flour/products/whole-wheat-flour (http://www.bettycrocker.com/products/gold-medal-flour/products/whole-wheat-flour)

Yes...it does exist.  I also love sour dough pizza crust...just not sure how it would be with the beer recipe.  Maybe a lambic :)
Title: Re: Beer Dough - Pizza
Post by: beerocd on July 13, 2010, 02:32:03 pm
King Arthur is a great flour if you're looking for a brand recommendation. I grind my own, it's more coarse and produces more rustic looking breads.
Title: Re: Beer Dough - Pizza
Post by: babalu87 on July 13, 2010, 05:40:03 pm
+1 to the 50/50 Whole Wheat/Bread flour crust.

Thats what is pictured in my previous posts
Title: Re: Beer Dough - Pizza
Post by: gordonstrong on August 07, 2010, 04:02:57 pm
Look for '00' flour; classic for pizzas.  Do a cold rise on your dough; takes several days but gives it way more flavor.

I'm originally from NY, so I'm picky about pizzas. Which is sad, because you should see what passes for pizza in Ohio.
Title: Re: Beer Dough - Pizza
Post by: thirsty on August 13, 2010, 11:08:53 pm
Ohio? Jeeze, try getting a decent pizza in the Adirondacks (I was just there on vacation). It is by far the worst I've ever had.

Now I have yet another reason to get a wood stove soon.
Title: Re: Beer Dough - Pizza
Post by: Steve on September 11, 2010, 10:39:00 pm
Shhhh. Here's a secret. Don't tell 'em or they'll all be doing it.  Substitute 1/2 cup of DME for a 1/2 cup of flour. That'll give you maltiness and crispness. You can also take a tablespoon of DME when you're proofing the yeast instead of sugar. Using darker DME will give you a darker crust. Crunch on that!
Title: Re: Beer Dough - Pizza
Post by: roguejim on October 17, 2010, 02:01:19 am
Look for '00' flour; classic for pizzas.  Do a cold rise on your dough; takes several days but gives it way more flavor.

I'm originally from NY, so I'm picky about pizzas. Which is sad, because you should see what passes for pizza in Ohio.

Is a "cold rise" simply placing the kneaded dough in the fridge? 
Title: Re: Beer Dough - Pizza
Post by: gordonstrong on October 17, 2010, 03:21:06 am
Quote
Is a "cold rise" simply placing the kneaded dough in the fridge?  

Pretty much.  It doesn't have to be as cold as a fridge (which should be less than 40F but more than 32F), but it's OK if it is.  I usually stick it in my walk-in, which is set around 48F, or in my garage during winter.  If it takes a couple of days to double in size, then the temperature is about right.  It's not a precise process; you just want to slow down the yeast metabolism.

If you want to see someone who has really over-analyzed the whole thing, check out http://www.varasanos.com/PizzaRecipe.htm (http://www.varasanos.com/PizzaRecipe.htm)