Normally, I do a cold ferment in the fridge for 48-72 hours. However, sometimes, the family requests pizza same or next day, and I don’t get enough time to develop the necessary flavor. They’re happy, but I’m disappointed because it doesn’t taste as good!
The other day, I saw someone mention substituting beer for water to get a similar flavor, and I knew I had to try it. I can report that it took same day dough to the next level!
Dough prepared at 10am, and pizza served at 6:30pm. Baked on steel in smallish home oven. I put a stone on the top shelf, with steel on the shelf below. Preheated maybe 25-30 minutes. Steel temp with laser thermometer was about 600F at launch. 6 minutes bake time.
- 250g high gluten flour
- 155g Peroni beer
- 1tsp instant yeast
- 6g salt
by thatbowlerhat
17 Comments
Now do it with wine.
Looks pretty good. One day pizza why not?
Was the beer room temp? Warmer? Colder?
https://preview.redd.it/efat03822aye1.jpeg?width=4284&format=pjpg&auto=webp&s=cc073b495120baf16ce0fbf1ce0e8f6b43de59ce
I realized that the crust was mostly cropped out, so here’s a less glamorous shot on the counter after cutting. Could use a bit more browning, I suppose.
Looks amazing!
I GET THE SLICE WITH THREE ‘RONIS!!
Do you mind taking a look at [my similar attempt](https://www.reddit.com/r/Pizza/s/AfncGgKh1P) and making some guesses as to where I went wrong?
i needed to make an extra pizza since i had more guests to feed than originally planned so i just made this exact recipe with peroni as well about 6 hrs ago. it was def good but not as good as the 2 pies i made that were 48hr cold fermented. def worth doing if on a time crunch and beats any chain pizzas
Made a pie a couple weeks with beer. I may not go back to water. It was that good.
Gimme a big drippy piece
I’ve made pizza dough with beer yeast and champagne yeast as experiments. I enjoyed the boozy flavor of the beer yeast. The champagne yeast as you can imagine was more mild. Some people thought I was crazy. And other people didn’t even taste the difference.
Fermentation time was much longer. Like five days if I’m remembering correctly. And I think I did it in a mini fridge with a separate temp control thingy that kept it a little warmer than a standard fridge. Or at least that’s what produced the best results after many attempts.
Nice!!! 😀
Drunk me at first glance, I thought the flipped slice had was completely molded over. Anyway, after reading everything, was Peroni chosen due to its name or because it’s what you had on hand?
Flat beer baby!
You may like this article: [Scott’s Pizza Tours $10k Pizza Dough Recipe](https://www.scottspizzatours.com/blog/10k-pizza-dough-recipe/)
The video to go along with it: [$10k Dough Video](https://www.youtube.com/watch?v=jdbV_yBwzk0)
Which type of beer do you recommend the most, and what do the different types of beer do? Like, would an IPA do different things to the dough than, say, a Pilsner or a lager? I don’t drink so I don’t know much about beer at all, but I am very interested in this.
Pizza craft beer, for dough only