Alfa Ovens 4 PIZZE - Johnny's Beer Pizza
In case you were wondering, we have declared every day to be World Pizza Day. So if you need an excuse to make pizza, look no further. I wanted to make a pizza this week using beer in the dough so this is what happened when I fired up the Alfa Ovens 4 PIZZE Wood Fired Oven.
What's YOUR favorite technique and recipe for making homemade pizza dough?
Beer Dough Recipe:
500g (@ 3 2/3 cup) Flour (All Puprose or Bread Flour will work fine)
300g (@ 1 1/4 cup) Beer (I used an Oktoberfest here)
10g (@ 1 tablespoon) Diamond Crystal Kosher Salt
15g (@ 1 tablespoon) Extra Virgin Olive Oil
4g (1 1/4 tsp) active dry yeast
Thyme & Oregano to taste
Ricotta Blend:
1 cup ricotta cheese
1 clove finely minced garlic (microplane grater)
1/4 tsp salt
1/4 tsp red pepper flakes
Some notes:
Weighing ingredients for pizza dough is important but not a requirement. Weighing ingredients makes it easier to reproduce the recipe under any conditions. You will find that 1 cup of flour doesn't weight the same amount each time. You can easily have 5% variations in that weight which will change the texture of your dough. Different salts can have 25% or higher variations in what 1 tablespoon weighs. So if you weigh your ingredients, the results will always be consistent.
#AlfaOvens #AtlantaGrillCompany #Pizza
Пікірлер: 12
Great idea!
Thanks for the post, really thought out and love how you were experimenting with bricks and most important I really appreciate you looking at the bottom of the pie.
Why do you not heat the oven floor where the pizza sits?
@AtlantaGrillCompany
2 жыл бұрын
Because this is not a high temperature recipe. Too much heat on the stone will burn this particular crust recipe.
😘🤩😝😜👩💻👨💻
Par carità non nominate pizza italiana con questo tipo di impasto e un insulto alla pizza ( origano e timo nell'impasto ma siamo seri)
Your yeast on your salt? Yeast = dead
@AtlantaGrillCompany
2 жыл бұрын
Sorry, but it doens't kill the yeast and the dough rises just fine :) I do understand that salt impedes the yeast but there is not enough salt here to keep it from doing its job.
@kozmickoprase
Жыл бұрын
You are right, salt can not kill yeast. It can slow it down. In the same way refrigiration and room temperature or hydratation work. By adjusting these parameters you can control proofing times of your dough.
No sauce! No thanks