It's Pizza Time!

[Cadorman]

Alright, I have been experimenting with my pie recipe. A couple of weeks ago I substituted all of the water in the dough with Summit Saga IPA which has a lot of rye and is pretty hoppy. It turned out fantastic, but the wife thought it had a bit of a bitter finish. Today I used Guinness instead. This goes in the ice box for 24+ hours now and we make 3 thin crust pizzas tomorrow night.

3 cups AP flour
1 Tbls kosher salt
1 Tsp sugar
2 Tsp instant yeast (the good stuff)
2 Tbl evoo
1 1/8 cups liquid at 110 degrees

Mix on low until ball forms. Go to medium for 10 minutes. Fondle ball and oil liberally with evoo. Into container and fridge for at least 24 hours. Bake on a pizza stone at 450 F until done. About 10 minutes or so.

More tomorrow night.

 

[Mitch Pearrow SJMP]

Ok now I am hungry, don’t ditch the pics tomorrow.

 

[eSGEe]

I see you know where to find the GOOD Guinness.

 

[SG John]

Fortunately, since there are more Irish people in Boston than Ireland, we only have good Guinness. We have connections, y’ know.

 

[Mitch Pearrow SJMP]

Fortunately, since there are more Irish people in Boston than Ireland, we only have good Guinness. We have connections, y’ know.

That’s where my wife came from.

 

[SG John]

That’s where my wife came from.

Boston, or Ireland?

 

[eSGEe]

well even BAD Guinness is better than most the clear see through "beer" that is so popular --

 

[Cadorman]

hello......................................is anybody out there???????????????????????? just nod if you can here me

well even BAD Guinness is better than most the clear see through "beer" that is so popular --

I only drink Guinness at altitude. Not enough alcohol content. Site is acting up again btw.

 

[Mitch Pearrow SJMP]

Boston, or Ireland?

Boston

 

[Cadorman]

It's alive! Pulled the dough out of the fridge at 4PM, split it into 3 pieces and now it is magically growing on top of the dishwasher. The added warmth helps in my sub arctic climate.

 

[SG John]

Mmmmmm...... yummy!

 

[Cadorman]

I put the crust on parchment paper. This really makes it easier to handle. Also have the oven at 500F.

 

[Cadorman]

1st one is shrimp and onion with a garlic alfredo sauce.

 

[Cadorman]

It was in for 10 minutes.

 

[Cadorman]

Almost tastes like whole wheat with a Guinness finish. My wife wasn't crazy about the crust flavor, but she ate 6 pieces. She also does not drink beer. I think it rocks.

 

[Mitch Pearrow SJMP]

Almost tastes like whole wheat with a Guinness finish. My wife wasn't crazy about the crust flavor, but she ate 6 pieces. She also does not drink beer. I think it rocks.

Looks to me it rocks, not crazy about shrimp on a pizza, but looks excellent to me.
Mitch

 

[Cadorman]

Looks to me it rocks, not crazy about shrimp on a pizza, but looks excellent to me.
Mitch

These were raw 51/60 count shrimp, not the gamey precooked ones you usually get at a pizza shack. It really makes a difference.

 

[Mitch Pearrow SJMP]

These were raw 51/60 count shrimp, not the gamey precooked ones you usually get at a pizza shack. It really makes a difference.

I will take your word on this.
Sausage an mushroom is my go to favorite ....

 

[SG John]

I will take your word on this.
Sausage an mushroom is my go to favorite ....

Prosciutto and mushroom are mine. And a proper red sauce. Not big on white sauces on pizza.

Still looks yummy.

 

[Hackmaster]

Nice! Gettin' hungry now..