Erik's Award Winning Halloween Party Pizza Dough recipe
Pizza recipe, makes enough for 2-3 9" pizzas depending on how thick the crust is made.
1 envelope active dry yeast
12oz bottle of beer warmed up slightly
pinch of sugar
2 teaspons of kosher or sea salt
2 cups unbleached all purpose flour
3 tablespoons whole wheat flour
olive oil
Crushed spent grains 5-10 oz*
In large bowl mix the
yeast with the beer and sugar and let stand until foamy, about 5-10 minutes.
Stir in salt, whole wheat flour and 1 tablespoon of oil. Gradually add all
purpose flour, stirring with wooden spoon until dough is fairly stiff. Turn
dough out onto well floured work surface and knead, gradually adding as much
extra flour as necessary until smooth, elsatic and no longer tacky, about 5-6
minutes.
Transfer
the dough to a lightly oiled bowl and brush the surface with olive oil. Cover the
bowl with plastic wrap and let the dough rise in a warm, draft-free place
until it doubles in bulk, 1.5 to 2 hours. If you don't have a warm spot
in kitchen, try turning oven to 300
degrees, put bowl on oven top.
Punch down
the dough and knead it lightly, then return it to the bowl. Cover the bowl and
let the dough rise again until doubled in bulk, about 45 minutes. Punch down
the dough agaln and use or refrigerate.
The pizza
dough can be refrigerated overnight or frozen for up to 1 month. Let the dough
return to room temperature before uslng.
Top with pizza sauce,
cheese whatever ingredients preferred. Pizzas from 2012 Halloween party were a
Margherita Pizza with sliced tomatoes, fresh mozzarella, fresh basil; Sausage
Pizza with italian sausage, shredded italian cheese mix, monterey jack.
Cooking time varies depending on toppings, anywhere from 8-15 minutes at 400-450 degrees depending on oven.
*Best spent grains seem to be those from a
pale/ipa/brown ale. Light pilsners and
lagers don't seem to have enough flavor to really add much to dough. Darker
grains might burn. To prepare the spent grains get 6-10oz of grains, lay on
cookie sheet in thin layer. Put in oven on low heat about 100 degrees and dry
grains. The slower and lower the heat , the less the grains will change color.
Once dry use food processor to crush grains into a flour. More grains can be substituted for the flour, which will result in a rougher texture.
This got one of my votes. all the work really shows in the final product
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