Alewife's Spent Grain Pizza Dough

Have an old family recipe? Steal one from your favorite restaurant? Need a recipe for some ethnic dish? Post it here.

Moderator: Moderator Team

Alewife's Spent Grain Pizza Dough

Postby alewife » Sun Sep 09, 2007 7:55 pm

This is the third trial for this recipe. It is a much less "hearty" dough than my original loaf bread recipe down the list here somewhere. It makes a great dough for thin crust pizzas baked in the oven or on the grill (rather similar to the pizza crust at 21st Amendment in San Francisco), as well as a decent focaccia if you just want to use half the recipe for pizzas. This makes eight 9" thin crust pizzas or four 9" thin crust pizzas and one 9-10" pan of focaccia-- or whatever other sizes you want! This recipe presumes you have made pizza before. If you haven't, let me know of any questions you may have.

Alewife's Spent Grain Pizza Dough:

1 pkg. dry bread yeast
1/2 cup warm water
1/2 tsp sugar

1/4 cup olive oil
2 T sugar
1 tsp salt

1 cup flour

1 cup spent grains
1/2 cup water

3 cups additional flour

olive oil for bowl

flour to sprinkle bread board

Proof yeast by mixing with 1/2 cup warm water and 1/2 tsp sugar. Let sit 5-10 minutes--a nice layer of foam should prove that the yeast is alive and well.

In large mixing bowl, mix together olive oil, sugar, and salt. Blend in yeast mixture. Stir in 1 cup flour until well blended. Set aside while you prepare the grains.

Add 1 cup spent grains (drained well, but still wet) and 1/2 cup water to bowl of food processor. Process until you have a semi smooth mixture. It doesn't ever get really smooth, but you don't want it too chunky either.

Add grain mixture to yeast slurry and mix together well. Add remaining 3 cups flour, 1 cup at a time, mixing well with each addition. I do this by hand with a wooden spoon. It goes quickly, but you could do it in a mixer with a dough hook if you wanted. The last cup of flour will make the dough seem pretty stiff if you are mixing by hand, but it's ok! Don't worry. It's still a bit sticky, but will clean the side of the bowl. I just use my hands at the end and knead it together right in the bowl.

When you have a rough lump of dough together and the sides of the bowl are clean, push the dough ball to one side and add a bit of olive oil to the bottom of the bowl. Push the dough into the oil and flip it over, smoothing the oil over the top of the dough. Reshape the dough into an even round. Cover lightly and place in a warm place to rise for about an hour.

When ready to use, push dough down, deflating it. Bring sides in to center and flip dough over. Put dough out onto floured board and pat out evenly. Cut dough into equal sized pieces for each pizza you will make. If making all pizzas, you should have 8 equal sized pieces of dough. Shape each piece into an evenly round ball and place on a cookie sheet. Cover lightly and let sit 20-30 minutes. When ready to bake, take each little round of dough and pat it out on the floured board into an evenly round shape. You can use a rolling pin if you want to speed the process up a bit. I like them about 9" around for a thin crust pizza. Obviously, a thicker pizza would need to be pushed or rolled out to a smaller round. Once they are rolled out, top with what you like and bake as you usually would.

This works better with a thin to medium crust pizza -- not so great in a Chicago or deep dish style. The grains add a nice crispiness to a thinner crust. It works well on a BBQ grill, too! :)

Alewife

P.S. If you use half the recipe for a focaccia, I just bake it for about 25-30 minutes at 350 deg. depending on the size of pan you use. Just top with your favorite focaccia ingredients.
On Deck: Irish Heavy, Mother Bunch's Holiday Porter, Dobby's Magic (like Mad Elf)

In primary:

Conditioning:

Ready to drink:

Cellared: Hardly Cider (2016)
User avatar
alewife
Barrel (1000 posts)
 
Posts: 1698
Joined: Sun Jan 09, 2005 11:28 am
Location: Northern California

Re: Alewife's Spent Grain Pizza Dough

Postby rebalias » Tue Dec 08, 2009 11:07 pm

What are some short cuts pizza places use to save money or to make pizzas appear more abundant? We've all gotten that pizza, the one that is supposed to have extra cheese but looks like it has none, or a supreme that is anything but. Do you know of any tactics that pizza places use to save on money and make their pizzas appear more abundant?
____________________
keyword research ~ keyword tool ~ keyword tracking ~ affiliate elite
Last edited by rebalias on Sun Dec 13, 2009 1:23 am, edited 1 time in total.
rebalias
Empty Glass (<2 posts)
 
Posts: 1
Joined: Mon Dec 07, 2009 3:26 am

Re: Alewife's Spent Grain Pizza Dough

Postby beertron » Wed Dec 09, 2009 2:00 am

rebalias wrote:What are some short cuts pizza places use to save money or to make pizzas appear more abundant? We've all gotten that pizza, the one that is supposed to have extra cheese but looks like it has none, or a supreme that is anything but. Do you know of any tactics that pizza places use to save on money and make their pizzas appear more abundant?


why, are you trying to open a pizza joint? :lol:
let there be beer

Tap #1 - Blueberry Biere de Garde
Tap #2 - Biere de Garde
Tap #3 - Foreign Extra Stout
Tap #4 - American Pale Ale
Tap #5 - Traditional Bock
Bottled: Oaked Barleywine, Brown Porter, Belgian Pale Ale
Carbonating: Chai Spiced Weizenbock
Conditioning: German Pils
Fermenting:
Brewing: American Barleywine (12-17-12)
User avatar
beertron
Barrel (1000 posts)
 
Posts: 2418
Joined: Wed Nov 05, 2008 7:13 pm
Location: South San Jose Ca

Re: Alewife's Spent Grain Pizza Dough

Postby beertron » Wed Dec 09, 2009 2:03 am

thanks for the recipe alewife. i wish i would had it yesterday. i just dumped out 21.5 pounds of spent grain. next time ill try it out.
let there be beer

Tap #1 - Blueberry Biere de Garde
Tap #2 - Biere de Garde
Tap #3 - Foreign Extra Stout
Tap #4 - American Pale Ale
Tap #5 - Traditional Bock
Bottled: Oaked Barleywine, Brown Porter, Belgian Pale Ale
Carbonating: Chai Spiced Weizenbock
Conditioning: German Pils
Fermenting:
Brewing: American Barleywine (12-17-12)
User avatar
beertron
Barrel (1000 posts)
 
Posts: 2418
Joined: Wed Nov 05, 2008 7:13 pm
Location: South San Jose Ca

Re: Alewife's Spent Grain Pizza Dough

Postby alewife » Wed Dec 09, 2009 7:20 pm

You could try my regular Spent Grain Bread too! :wink: I think that one is down on the next page by now. More work, but it uses up a couple more cups of those spent grains! Very rustic!


Alewife
On Deck: Irish Heavy, Mother Bunch's Holiday Porter, Dobby's Magic (like Mad Elf)

In primary:

Conditioning:

Ready to drink:

Cellared: Hardly Cider (2016)
User avatar
alewife
Barrel (1000 posts)
 
Posts: 1698
Joined: Sun Jan 09, 2005 11:28 am
Location: Northern California

Re: Alewife's Spent Grain Pizza Dough

Postby chico » Mon Jun 14, 2010 1:15 pm

Made this last weekend and it was AWESOME!!!! We made homemade pizza sauce from the tomatoes in our garden and topped with fresh peppers from the garden as well. The only thing we added onto the Pizza Dough recipe was prior to baking we brushed a melted butter, garlic and parmesan mix onto the crust that really gave the crust a nice little flavor kick. Thanks AleWife! Going to try the bread next!
Last edited by chico on Tue Jun 15, 2010 12:51 pm, edited 1 time in total.
There are 10 types of people in this world, those who understand binary and those who do not.
User avatar
chico
Corny Keg (500 posts)
 
Posts: 568
Joined: Wed Apr 25, 2007 10:34 am
Location: Santa Barbara, CA

Re: Alewife's Spent Grain Pizza Dough

Postby alewife » Mon Jun 14, 2010 6:24 pm

My pleasure, kind sir! Happy it worked out for you! 8)

Alewife
On Deck: Irish Heavy, Mother Bunch's Holiday Porter, Dobby's Magic (like Mad Elf)

In primary:

Conditioning:

Ready to drink:

Cellared: Hardly Cider (2016)
User avatar
alewife
Barrel (1000 posts)
 
Posts: 1698
Joined: Sun Jan 09, 2005 11:28 am
Location: Northern California

Re: Alewife's Spent Grain Pizza Dough

Postby soapie80 » Tue Apr 16, 2013 4:48 pm

I just tried the pizza crust recipe today. It was Amazing! I made a barbeque chicken pizza. My husband loved the crust and he is hooked. :D I was wondering if anyone tried making the pizza dough and then freezing it. I don't always have time to make dinner after work, but having the dough ready to.go would make it so much easier to cook from scratch.
soapie80
Empty Glass (<2 posts)
 
Posts: 1
Joined: Tue Apr 16, 2013 4:35 pm

Re: Alewife's Spent Grain Pizza Dough

Postby usmcruz » Tue Apr 16, 2013 5:10 pm

Recipe looks excellent, im gonna try it this weekend.
"There is no hunting like the hunting of man, and those who have hunted armed men long enough and liked it, never care for anything else thereafter"
Ernest Hemmingway
User avatar
usmcruz
Addict (5000 posts)
 
Posts: 7639
Joined: Sat Dec 24, 2005 12:55 am
Location: Naples italy

Re: Alewife's Spent Grain Pizza Dough

Postby alewife » Wed Apr 17, 2013 10:52 am

soapie80 wrote:I just tried the pizza crust recipe today. It was Amazing! I made a barbeque chicken pizza. My husband loved the crust and he is hooked. :D I was wondering if anyone tried making the pizza dough and then freezing it. I don't always have time to make dinner after work, but having the dough ready to.go would make it so much easier to cook from scratch.


Basically, this can be done a couple of ways. One is just to wrap the dough in plastic wrap and put into a ziplock bag (press most air out before sealing) and put the dough into the freezer. Then you would have to take the dough out, let it thaw (time consuming, too) and then shape and bake. I've heard of people giving the dough a little hit in the microwave to hurry the process, but have not tried it myself.

Another method would be to make up the dough into whatever shape you want, and bake it half way. Then, freeze the circles, etc. well wrapped in plastic and ziplocks. Then you can just take out your own "Boboli" (!), put your fillings on it and bake.

The other method that comes to mind is to do as Trader Joe does and place the fresh dough in a ziplock bag and refrigerate it until you want to use it-- as long as it is only a week, maybe 10 days, it will probably be ok. It may take on a slight sour dough flavor in the process!

Hope this helps!

Alewife
On Deck: Irish Heavy, Mother Bunch's Holiday Porter, Dobby's Magic (like Mad Elf)

In primary:

Conditioning:

Ready to drink:

Cellared: Hardly Cider (2016)
User avatar
alewife
Barrel (1000 posts)
 
Posts: 1698
Joined: Sun Jan 09, 2005 11:28 am
Location: Northern California


Return to Great Recipes

Who is online

Users browsing this forum: No registered users and 1 guest