Beer in Dough

Hey Albert!

The pizza dough has been coming out fabulously! Every time I make a pie I learn something new. I'm a fanatic of simplenes and holding true to less is more ethos resulting in an impeccable pie. Once I find something that works I stick with it. I have not experimented much with altering the recipe but to subsitute water with a great beer.

So far I've used Fat Tire Ale.

I pick it up @ room temperature, and heat up the 1/2 C to 100 degrees for the sugar and yeast. Also heating up the other Cup to 100 and assembling it into the batter. It comes out really well and people love the aroma and taste of a nutty ale accompanying the dough. My next one will be Newcastle... that's an ale that's got a really good nutty flavor and aroma to.

Aside from that,... this afternoon will be the first time that I will pull dough from the freezer. Just want to see how it holds up and performs with a freeze, defrost and bake. I'll keep you posted.

Thanks for the support and encouragement. This reminds me to keep tabs with you. In the next note, I'll provide some ideas for toppings and the process of backing the pie. I've got a little strategy under my belt that seems to work beautifully.

Until next time!
Stephen

Thanks for the tips Stephen.