Fregene's Pizza - Beer Pizza Crust Recipe Recipe
This is an awesome beer crust, and everybody loves it!
I am going to give you a great recipe for a beer crust and don’t worry, no one will get drunk. What they will get is an awesome crust that is yeasty, bakes up with the perfect amount of chewy sponge and yet has a crispy bottom that will crunch as you run the slicer across it! Your crust should NOT be doughy at all, you will get a great sponge and crisp bottom every time.
Every great pizza starts with the crust its the foundation of “your” pizzeria, every body says they have a great crust but the truth is most are bland at best. I am introducing a thick crust pizza at my restaurants, Fregene’s Pizza and have been reading a lot about different techniques on blending the right flour to get the perfect crust, but when it came right down to it I really wanted to make my own---so I did, and here it is.
Let me know if you have any questions about the crust, I hope you have fun with this one!
Chef Glenn Cybulski–Fregene’s Pizza chef@fregenes.com
Glenn Cybulski is Executive Chef and Founder of Fregene’s Pizza and member of World Pizza Champions Team
160 Oz. Flour
1/2 qt filtered Hot water
72 oz of beer “I use a local Micro Brewery” and so can you any good amber ale will do
1/4 cup yeast
1/4 cup sugar
One cup Olive Oil
- Place the flour in the mixer and turn it on, add the yeast to the hot water and mix well, at the same time pour the olive oil and water/yeast mixture into the mixer “a slow pour is best” when that is done begin to pour the beer into the mixer at an even slow pace, the mix will be quite set but let the mixer do its work and mix for 10 minutes.
- When your mixing is done then “ball ” your dough into the regular size you normally use “this batch makes 10 27oz dough balls” that is my large size. I let my dough proof at room temp about 68degrees and it is ready to bake in two hours, and will last 24 hrs with refrigeration.
- More importantly MIX IT UP, use your imagination and make your pizza crust zing with a little Cajun seasoning, or a touch of red peppers it is a great way to run a special and your customers will appreciate a new addition to the menu and it is easy to do.
- Now most of you use a deck oven, but let me tell you I use Impinger’s and at 550 degrees this pizza cooks perfectly in about 5 minutes, so make a note of that and adjust your ovens or cook times accordingly.
Member recipes are not tested by the CHOW food team.
This is really delicious, thanks for the great idea! The Cooks illustrated Skillet book has a great sans pizza stone way of baking a homemade pie; start it in a cold, olive oiled pan on the stovetop at high heat for about 5 minutes until it sets and lightly browns on the bottom, then transfer it to the oven to finish at around 475 degrees for up to 10 minutes until the cheese is browned. Very...+READ
This is really delicious, thanks for the great idea! The Cooks illustrated Skillet book has a great sans pizza stone way of baking a homemade pie; start it in a cold, olive oiled pan on the stovetop at high heat for about 5 minutes until it sets and lightly browns on the bottom, then transfer it to the oven to finish at around 475 degrees for up to 10 minutes until the cheese is browned. Very convenient and efficient, even though I still want a pizza stone when the budget allows...-COLLAPSE
I made another batch, but this time added 1/2 tsp of salt, which gives the dough just a little more mouth feel.
I did this recipe last night and it is an excellent pizza dough. I cooked it on the bbq on a pizza stone at a temperature of 550F for 7 or 8 minutes and ended up with a nice crisp bottom (as promised) and a light chewy crust. I ended up using 1/9th as above, but used 18oz of flour (about 3.5 cups) plus a bit more for kneading manually. The revised home measurements follow,
18oz flour
1/4 cup...+READ
I did this recipe last night and it is an excellent pizza dough. I cooked it on the bbq on a pizza stone at a temperature of 550F for 7 or 8 minutes and ended up with a nice crisp bottom (as promised) and a light chewy crust. I ended up using 1/9th as above, but used 18oz of flour (about 3.5 cups) plus a bit more for kneading manually. The revised home measurements follow,
18oz flour
1/4 cup filtered hot water (~ 110F)
8 oz amber ale (St-Ambroise)
2.25 tsp yeast (1 package active dry yeast)
2.25 tsp sugar (added to hot water and yeast)
2 Tbsp olive oil
Add flour to stand mixer. Dissolve the yeast and sugar in hot water, let stand for a few minutes. Mix in the olive oil. Add yeast and oil mixture to stand mixer with on medium speed with the dough hook. Slowly add beer until the dough comes together. Add more flour if the surface of the dough becomes too wet. Knead in mixer for 5-8 minutes. Move to lightly dusted work surface and knead by hand for a couple of minutes. Separate into two equal halves (about 15.5 oz each) and let rise for 2 hours.
Cook at 550F on pizza stone for 7 or 8 minutes. I suspect that the crust will also be quite good if your home oven will only get up to 450F so adjust upward the cooking time, probably about 10 or 12 minutes. The cheese and sauce should bubble on top and the crust should be crispy and dry but not too blackened when cooked.-COLLAPSE