28 July 2010

Baseball Pizza

This is going to be a very short post, but I have to do it because I'm really proud of my latest creation!

Beer-dough pizza crust (yay for the end of a growler of Baranof Brown Ale!), covered in beer/mustard marinated cabbage (unfortunately, no sauerkraut was immediately available for sauce), covered in sliced hot dog and green onions and cheddar cheese.


Incidentally, nobody would fault you for cutting the middle out of this pizza and just eating the crust because OH MAN was it delicious.


  1. i want the recipe for the beer dough! by the by .. there is a rule. if you post good foodie stuff, you must post the recipe. sheesh!


  2. The biggest reason I didn't post the recipe is that I don't really use them anymore.

    I used about half a cup of warm beer (brown ale in this case, but a porter or stout would work very well, too) and about a cup and a half or two of flour in addition to some yeast and sugar.

    1) mix about 1 tsp yeast with about 1/4 c sugar
    2) swirl in WARM beer (cold won't activate the yeast well enough) and let rest for about 10 minutes
    3) mix in flour until everything is holding together and you can knead it by hand without getting your hands coating in wet flour (it should still be very sticky, but won't stick to you if you keep it in motion)
    3a) mix in more flour or more beer until you've reached the necessary consistency
    4) beat the living crap out of it
    5) let it rise in a ball shape until it's 2x the original size (count on a half hour or so)
    6) flatten and stretch it until it's almost as big as the pan

    I cooked mine in a cast iron skillet*. To help the flavor of the crust and to keep it from sticking as much, I generously salted the skillet before putting the dough in. Shape the dough in the skillet and fill it with your ingredients (be sure to slop some filling on the crust for texture and flavor) and then cook it in a 500 degree oven for about 14 minutes.

    *I've frequently done pizzas at lower temperatures and in non-cast iron pans, and the crust just isn't as good. Use the cast iron if you can.

  3. two things: i'm missing the technique "beat the living crap out of it" in my training somewhere...care to elaborate?

    also, on a much more serious note...once the yeast has proofed, most flour and bread dough really needs some salt or it can do some funny things. i don't get it, but have experienced some reasonably serious problems when i didn't salt.

    now, if i only liked the taste of beer....but the recipe makes perfect sense to me

  4. We're gonna have to try this one out for sure. Thanks for the info!