[beerocd]

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

[theDarkSide]

Does it matter what kind/style of beer you use?  What character does the beer give to the pizza dough?

[beerocd]

It's more of a way to get rid of BMC without actually drinking it. 
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

[woody]

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)

[tubercle]

It's more of a way to get rid of BMC without actually drinking it. 

 I wonder how decanted liquid from a starter would work?

[beerocd]

Woody - even with the big stone you will probably be making two pizzas. Unless your kids are girls.

-OCD

[beerocd]

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.
It's flat, it's beer, has more flavor than water. Go for it.

-OCD

[woody]

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

[theoman]

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.

[babalu87]

Soapstone makes a great pizza stone

[beerocd]

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.

[babalu87]

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

[beerocd]

Crap! How do I talk the wife into THAT? 

[babalu87]

Tell her she can wear shorts and a t-shirt in the living room all Winter long 

[pyrite]

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?