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
Does it matter what kind/style of beer you use? What character does the beer give to the pizza dough?
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
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)
I wonder how decanted liquid from a starter would work?
Woody - even with the big stone you will probably be making two pizzas. Unless your kids are girls.
-OCD
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
yeah they’re both girls. More pie for me 
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.
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.
Crap! How do I talk the wife into THAT? :-\
Tell her she can wear shorts and a t-shirt in the living room all Winter long ;D
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?
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 
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.
+1 to the 50/50 Whole Wheat/Bread flour crust.
Thats what is pictured in my previous posts
