{"id":110252,"date":"2021-01-07T10:02:00","date_gmt":"2021-01-07T17:02:00","guid":{"rendered":"https:\/\/www.craftbeer.com\/?p=110252"},"modified":"2023-04-11T09:27:08","modified_gmt":"2023-04-11T15:27:08","slug":"beer-infused-pizza-dough-is-a-perfect-brewpub-pairing","status":"publish","type":"post","link":"https:\/\/www.craftbeer.com\/beer-and-food\/beer-infused-pizza-dough-is-a-perfect-brewpub-pairing","title":{"rendered":"Beer-infused Pizza Dough is a Perfect Brewpub Pairing"},"content":{"rendered":"
\n
\"Beer
Pizza maker Curtis Corbin from Short’s Brewing Company tosses a dough in the kitchen.<\/figcaption><\/figure>\n<\/div>\n

Pizza and beer \u2014 they are perfect together. While no one would deny the inherently complementary nature of the two fermented wonders, some brewpubs are taking the pairing a step further. They are adding pours of their prized craft beers to the pizza dough they serve in-house.<\/p>\n

For Short\u2019s Brewing Company in Bellaire, Michigan, adding pizza to the menu was a must when the pub finally expanded to include a \u201creal kitchen\u201d in 2015, recalls Erin Kuethe, the general manager.<\/p>\n

\u201cWe finally had the space and capacity to make pizza dough. And this was a top priority with the new space,\u201d Kuethe adds. \u201cWe have always been a from-scratch kitchen, but we were never able to make dough in the old layout.\u201d<\/p>\n

Meanwhile, at Stormcloud Brewing Company in Frankfort, Michigan, co-owner Rick Schmitt also felt strongly about the beer-pizza connection. \u201cWe started using beer with our pizza dough from the first day we opened in 2013,\u201d Schmitt explains. \u201cOur original chef was passionate about the baking process and dough in general.\u201d<\/p>\n

Testing, Testing<\/h2>\n

When adding beer to pizza dough \u2014 just as when crafting any menu item, or any beer \u2014 extensive testing was the key to nailing the perfect recipe. Both breweries landed on the ideal beer only after a lot of experimenting.<\/p>\n

For Short\u2019s, the recipe was carefully developed over more than a year, which included surveying a slew of taste-testers and eventually bringing in a dough expert to complete the recipe.<\/p>\n

\u201cThrough all of these tests, there was never a question as to whether or not we would incorporate beer \u2014 it was a matter of what kind and how much,\u201d Kuethe says. \u201cOur menu is beer-infused. And our dough would be no different.\u201d<\/p>\n

Ultimately, not only was beer incorporated into the final dough recipe; ingredients from Short\u2019s malt supplier, Briess, are also included. Additions such as malt flour and malt syrup help \u201cgive the dough the ultimate beer infusion,\u201d Kuethe notes.<\/p>\n

A Match Made In Kitchens<\/h2>\n

Years ago, Tom \u201cThe Dough Doctor\u201d Lehmann, a pizza industry consultant based in Manhattan, Kansas, had done similar experiments with beer-infused pizza dough in his longtime position as director of bakery assistance at the American Institute of Baking (now AIB International). Even traditional pizzerias were yearning to partner  with breweries to take advantage of their crust-enhancing byproducts.<\/p>\n

\u201cBack in the early \u201990s, when microbreweries were becoming more popular, pizzerias would take the dregs at the bottom of the brewing barrels for use in their dough,\u201d Lehmann remembers. \u201cIt worked really well for making pizza crusts and proved to be pretty successful.\u201d<\/p>\n

Lehmann notes that improved flavor is the main benefit of adding beer to pizza dough.<\/p>\n

\u201cSome people say it adds a more malty flavor,\u201d he says. \u201cIn our experiments with some mainstream light beers, we found they did not add much in terms of taste, even in blind taste tests\u2014robust or full-flavored beers worked better. Now, with so much advancement in craft beer, there are many more flavorful beers on the market.\u201d<\/p>\n

\n
\"Beer
Short’s Brewing Company incorporates both beer and ingredients from its malt supplier in its made-from-scratch pizza dough.<\/figcaption><\/figure>\n<\/div>\n

How Beer Affects Pizza Dough Flavor<\/h2>\n

During the extensive tests at Short\u2019s, employees tried plenty of recipes (and ate a lot of pizza in the process). Needless to say, debates raged on.<\/p>\n

\u201cPizza comes in so many shapes, sizes and flavors, and everyone has an opinion on what kind is the best,\u201d Kuethe says.<\/p>\n

Short\u2019s makes its dough with Local\u2019s Light, an American lager, because it proved the \u201cmost approachable\u201d of its beer range. \u201cWe felt it would appeal to the masses,\u201d Kuethe explains. \u201cIt has a lighter flavor and gives an understated hint of beer in the pizza dough but does not steal the show like some of the other beers we tried.\u201d<\/p>\n

For example, she says, when staff tried using Bellaire Brown, it gave the dough a rich sweetness, with a hint of caramel flavor and a much darker color.<\/p>\n

\u201cIn testing, many people thought the darker color meant the dough was whole-wheat or overcooked,\u201d Kuethe says. \u201cWe also tested with Huma, our flagship IPA, and Pandemonium, a pale ale, both of which added an intense hop flavor. The bitterness was appealing to the avid hop-head, but for our kids\u2019 pizzas and people less interested in hops, it was a bit intense.\u201d<\/p>\n

\u2018Secret Sauce\u2019 In the Pizza Dough<\/h2>\n

Similarly, the original chef at Stormcloud performed extensive tests in the kitchen, trying out different beer types and finding the right malt balance to create its ultimate recipe. \u201cIt does make a flavor and consistency difference, and we find our customers can tell the difference,\u201d Schmitt notes. \u201cI won\u2019t give out the specific beer we use \u2014 it\u2019s a \u2018secret sauce\u2019 kind of thing \u2014 but it\u2019s safe to say that it is a more malt-based beer.\u201d<\/p>\n

For those who do want to add a darker beer to dough, Lehmann agrees that, while it adds a very unique flavor, the crust will darken beyond the normal color one expects from a white-flour crust. For this reason, he recommends balancing out the recipe with a bit of wheat flour. As a bonus, many consumers perceive the addition of wheat as a healthier option.<\/p>\n

\u201cWe took our regular dough formula and simply replaced 25 percent of the white flour with whole-wheat flour and used beer as 100 percent of the liquid added,\u201d Lehmann explains. \u201cThe whole-wheat factor adds a darker color already, so the darker color from the beer is right at home and a wonderful accent to the wheat crust.\u201d<\/p>\n

Getting the Most Flavor<\/h2>\n

Lehmann recommends adding beer at a rate of at least 50 percent of the total liquid ingredients (and up to 100 percent) to get the most flavor impact from the beer addition.<\/p>\n

\u201cYou really want to use no less than 50 percent of the total liquid as beer,\u201d Lehmann recommends. \u201cUsing too-light or delicate beers, or at a rate less than 50 percent, you might find that the flavor is not different enough to justify the expense of adding beer at all.\u201d<\/p>\n

Short\u2019s adds its beer with the other wet ingredients, as pizza makers mix it in with the dry ingredients. Meanwhile, brewers and chefs have learned to work together at Stormcloud, where Schmitt\u2019s staff has perfected the formula\u2019s timing. \u201cWe have a pouring schedule of when to add the beer when mixing the dough batch,\u201d he says. \u201cIt\u2019s not rocket science, but it\u2019s very close to that impactful!\u201d<\/p>\n

One of the challenges for Schmitt, however, is balancing the production of beer for drinking with the beer needed for pizza dough. \u201cIt takes away from the beer availability for the pub, especially during the peak summer season,\u201d he explains. \u201cWe have a challenge just keeping up with pouring pints for customers, so saving enough beer for pizza dough is tough for about a month out of the year.\u201d<\/p>\n

Another challenge for breweries, Lehmann points out, may be concern from customers surrounding the addition of beer to pizza. In the past, Lehmann has witnessed parents worried about the alcohol factor in their kids\u2019 pizzas, but the concern is unfounded.<\/p>\n

\u201cAlcohol is a byproduct of yeast fermentation, so when you ferment a dough for two days, there\u2019s already alcohol in it\u201d Lehmann says. \u201cWhen adding beer to dough, the alcohol burns off before the water does, just like you\u2019d find with dishes such as beer-battered fish.\u201d<\/p>\n

A Perfect Pairing<\/h2>\n

Challenges aside, craft breweries who have married the quintessential combination of pizza and beer find that their unique products\u2014combining two of America\u2019s favorite indulgences\u2014help them stand out from the crowd and bring in customers who crave an extra flavor boost in their beloved pies.<\/p>\n

\u201cPizza and beer\u2014what\u2019s not to love?\u201d Kuethe concludes. \u201cThe experience at the pub as a whole, and the atmosphere, is what really stands out in our guest reviews, and pizza obviously plays a huge role. The feeling people get of being comfortable and at home is reinforced by good homemade food, made by people who care. Our pizza is no different, and infusing the dough with beer and beer ingredients gives it a unique touch.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

Brewpubs boost flavor on their menus by pouring their beers into the pizza dough and serving up the perfect slice.<\/p>\n","protected":false},"author":6056,"featured_media":110562,"sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"sticky_collection":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"107584,76211,93063,25773,106033,19256","_relevanssi_noindex_reason":"","inline_featured_image":false,"footnotes":""},"categories":[183],"tags":[4295],"class_list":["post-110252","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beer-and-food","tag-beer"],"acf":[],"yoast_head":"\nBeer-infused Pizza Dough is a Perfect 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