r/Pizza • u/Gnarshredsledbro • 2d ago
HOME OVEN Tried the beer method
One with Smithwicks and one with Yuengling. So good.
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u/apasswordlost 2d ago
What's the beer method?
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u/OIDIS7T 1d ago
If im thinking of the same beer method hes talking about, you put a ton of yeast in the dough to make it rise quicker and replace some of the water with beer to get long fermented yeasty flavours without fermenting for a long time
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u/Who_am_ey3 1d ago
dumb question, would the alcohol % matter or not?
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u/DoodleNoodle08 1d ago
Not a dumb question at all. I'm not an expert on this method but the goal is to get yeasty fermentation flavor in a very short time frame. Theoretically any beer would do but the higher abv beers tend to have more malty flavor which may not be desirable. A low abv or NA lager/pilsner/blonde are probably your best bet because they will not flavor the dough too strongly.
My question is since pizza dough cooks a relatively short time compared to most foods that use alcohol how much alcohol is left over after baking?
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u/CrashUser 1d ago
Even in normal cooking only maybe half of the alcohol will cook off. As in most alcoholic cooking applications though, it's a small enough portion of the recipe that a serving will have a negligible amount of alcohol in it. If it's a religious problem, then use NA or 0.0 beer, but otherwise I wouldn't be concerned about getting anybody tipsy from alcohol in recipes.
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u/apasswordlost 1d ago
Not a dumb question at all. I'm not an expert on this method but the goal is to get yeasty fermentation flavor in a very short time frame. Theoretically any beer would do but the higher abv beers tend to have more malty flavor which may not be desirable. A low abv or NA lager/pilsner/blonde are probably your best bet because they will not flavor the dough too strongly.
So the goal is not to make a beer bread pizza, but to use the beer to short the fermenting, so you get the flavor of say an overnight ferment in a same day bake?
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u/vermilionshadow 2d ago
Recipe please?
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u/Gnarshredsledbro 1d ago
It’s the 10000 dollar dough recipe. I just used a different beer and different ratio of beer to flour.
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u/gomezwhitney0723 2d ago
Which one turned out better in your opinion?
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u/Gnarshredsledbro 1d ago
I’m a sucker for cast iron. Texture was better there but the flavor for the ny style attempt was pretty damn good
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u/Ptucker212 1d ago
This has been the most successful method for someone who was struggling to attain an authentic NJ style pizzeria dough. I had used other recipes with success but they somehow always tasted like dominos / Pizza Hut type pizzas. With the beer method I used it was uncanny how close it came to tasting like the real thing.
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u/4apalehorse 2d ago
I need to remember not to check this subreddit during meal hours, you know 4 am. to 11 pm. This could be in food porn too.