mr_tripp
Well-Known Member
Ok, it really isn't from the Mash Tun, but you can use grain from the mash tun. I used grains from an extract brew. This recipe was with Carmel 60 grains. I really can't share brewing recipes yet because I just started a few months ago, but I am pleased to share this one.
I used Alewife's recipe with slight modifications (my changes are in italics and red). Thanks Alewife! This pizza was amazing, better than my normal dough that I make, and my wife and friends love my other dough. I even think this was better than 21st Amendment in San Francisco. My dough was nice and crispy on the outside and soft and fluffy on the inside. This will be served in my brewpub when I retire...in 20 years.
Recipe with modifications:
Alewife's Spent Grain Pizza Dough:
Yeast Starter
1 pkg. dry bread yeast
1/2 cup warm water
1/2 tsp sugar
Ingredients
1/4 cup olive oil
2 T sugar
1 tsp salt
3 - 3 1/2 cups of flour (I used bread flour)
Cornmeal (optional)
Spent Grain Mixture
1 cup spent grains
1/2 cup water
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 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.
Change food processor blade to plastic dough blade (optional)
Add yeast slurry to grain mixture and mix together well. Add remaining cups flour, 1 cup at a time, mixing well with each addition. (if using a food processor, mix until the dough forms a ball and naturally removes most of the dough from the side of the bowl) 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. (I divided the dough into 2 dough balls and put them in a bowl with olive oil and wrapped them with plastic wrap and put them in the fridge over night. I have read that putting the dough in the fridge over night makes a big difference, and I think it does. Then I take the dough out of the fridge about 2 hours before I want to bake the pizza. I also will freeze some dough for future. Just wrap each ball with plastic wrap and put them in a zip lock to freeze, then let them thaw in the fridge, and take them out 2 hours before you bake)
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 (I use corn meal) 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. (my directions changed a little. Alewife called for 4 cups of flour, I only used about 3 and I divided the dough into only 2 balls, but I wanted a thicker crust. I made a 14 inch and a deep dish Chicago Style pizza using pizza/baking stones. As far as toppings, I like to use spaghetti sauce instead of pizza sauce and I used thick mozzarella cheese, peperoni, and pizza spices)
This works better with a thin to medium crust pizza -- not so great in a Chicago or deep dish style (I disagree, my Chicago Style was great). The grains add a nice crispiness to a thinner crust. It works well on a BBQ grill, too!
Let me know if you have any questions.
