So evidently, moving to the Pacific Northwest has made me somewhat of a ‘beer snob’. With hundreds of craft beer scenes within driving distance, I have access to some amazing ales on (dare I say it?) what I would consider – a global scale. Some of the best beers in the world, brewed in my own back yard. I mean, not my own back yard…yet.
So it pains me, physically and literally PAINS me (when I’m in an upscale establishment here in the PNW) that a beer list would contain 5 or so varieties – and none of them local?!?
And what’s worse…not a single IPA (or double for that matter). Blasphemy!
Ok, venture outward I must…A tasty Belgian strong pale from (you guessed it) California – North Coast Brewing to be precise. This gem still it holds a dear spot in my heart (and liver). And with ABV’s of 7.6%, I feel my woes fly carelessly over the table, through the candle lit room and out the shaded glass window.
3 down, and the waitress looks impressed (or judgy – my judgement is clearly skewed at this point).
What? I’m doing research. Tipsy, sure, but still working on this gustatory manuscript, composing colloquial sentence structure with eloquence, expression, humor and she can’t even bring me a side of goat cheese in a timely manner?!
All this beer fuss and I’m in no mood to stay. Homeward bound (safely and with my handsome designated Cuban chauffeur) and something beer-y is on the menu tonight.
I’m thinking pizza with my homemade beer infused dough.
Margherita? Spicy Giardiniera with Chicken Sausage? Detroit Style with Pepperoni, Jalapeño & Honey? The pan is my salty, doughy oyster. Who knows what the toppings may crinkle in bronze glory today.
Takes 15 min + rising time of 4 hours, Yields 2 pizzas and feeds however many 2 pizzas feed in your house
Ingredients for Pranqster Beer Pizza Dough
- 3 3/4 – 4 cups ap or double 0 flour
- 1 tbsp honey
- 1 tbsp good olive oil
- 1 package or 2 1/4 tsp yeast
- 2 tsp kosher salt
- 1 pranqster beer (12 oz), warmed (you could also used a light beer or lager for this dough for a less ‘beer-y’ taste – or hot water
- 1 tsp sugar (I used turbinado)
Method
Heat your bottle of beer in a hot water bath, until the beer becomes warm (about 5 min). Mix the sugar, beer and yeast together and allow to bloom for 10 min.
In a KitchenAid mixing bowl, add flour, salt, honey and olive oil.
Create a little well in the flour and add the yeast mixture. Mix until a ball forms with the dough hook attachment.
Knead with your hands and smooth out the ball’s surface. Place in a large, clean bowl covered with a kitchen towel for 4 hours.
Preheat your oven to 425 degrees Fahrenheit.
When ready to assemble your pizzas, roll out dough on a lightly floured surface and roll into the pizza shape you prefer. (I have round cast irons, and square sheet trays that I alternate).
If you’re using a cast iron, brush it with a small bit of oil and sprinkle on a touch of flour or corn meal. If you’re using a metal baking tray, line it with parchment and brush with oil and corn meal.
Roll out your dough onto your cooking vessel. Top with Marinara, herbs and toppings..Bake at 425 for 15-18 min. Serve piping hot, with a cold, lip kissed ale.
So, while disappointment is inevitable in most jobs (I surmise) I’ve learned that good and decadent CAN come out of arbitrary and confused — and sometimes out of a can.
Who knows, maybe Washington beer isn’t as good as I’m making it out to be…and then again, maybe I’m just a pranqster…
If your looking for some delicious, out of the box pizza recipes, check out my hyperlinks above:)
