Pizza crust!!!!!!!!!

[starrfish]

Running spent grains through food processor or blender will break up hulls. I tried this on my first attempt at bread, seemed to work, but I don't think I let my bread rise long enough.

 

[rgontasz]

My wife and I use our spent grain for dog treats and pizza dough. Recipe for both is in the mar/apr zymergy I think! Yum!!!

 

[Keith_Mahoney]

Well I brewed a CDA today so here is s pic. By the way I find stouts, porters and anything with dark grains to make the best pizza crust

 

[scrambledegg81]

i think i need to see a picture of this, for science.

 

[bigbeergeek]

Thin, crispy -- and hold the pepperoni. Sure, it tastes good, but if you're going through the trouble to make pizza at home over a high flame, skip the red buttons and go for some quality pork (sausage, prosciutto, good ham etc). My favorite pizza is probably tomato, garlic and fresh basil but I love some thick cut bacon (pre-fried), blu cheese and dates too...

Homemade pizza is the shiz. 350 is about half as hot as you want the cooking chamber...

 

[bigbeergeek]

Here's a shot from a batch earlier this year -- sundried tomato with basil from the garden.

 

[bigbeergeek]

I'm less into shredded cheese these days. I prefer cutting the cheese into thin-ish slabs and spreading them across the pie (with sauce between the cheese slabs). The cheese spreads a bit, melts and blisters, and the sauce between the cheese slices gets a chance to char a bit. It's great. Any regular pizza makers should try it -- I'm sure you'll prefer it over the shredded cheese soup we're all taught to utilize.

 

[stompbox]

Alright talked to the wife and this is the recipe she used but she said you can use any recipe just adjust on wheat flour etc.

1/4 cup lukewarm water (most recipes say add like a cup but the grains are alreeady moist so you do not need that much water)
1 tsp of salt
1 1/4 oz yeast packet
2+ cups of all purpose flour (may need more if you grain is really wet, I leave mine in the cooler till I am done brewing and they are usually just moist and not dripping water)
2 cups of my left over grains
4 tsp extra virgin olive oil
1 tsp sugar
After mixing let sit covered for at least 45 minutes so the yeast can do it's job.
Flour pan before you put the dough in the pan. Make as thin or thick as you like.

I like mine thin and crunchy. add what ever toppings you like and put her in the oven @ 450 for 30+ minutes.


Enjoy!!!!!!

Do you dry the grains first?

 

[dgremark]

Do you dry the grains first?

No just let them sit in the cooler till I'm done brewing and scoop off the top 3/4's, The grains are moist but not dripping. then I bag and put in frig or freezer till needed.

 

[cjb]

I got into bread baking as a way to reuse some of the spent grains - I'll usually freeze a gallon ziploc bag worth of grains from each batch. They're great in pizza dough, but also any other type of bread - you can toss a cup or so into any recipe (though you may need to adjust water/flour amounts based on how wet the grains are). I don't bother processing the grains any more than they already are, and don't really have any issue with the hulls.

 

[Keith_Mahoney]

Here's a shot from a batch earlier this year -- sundried tomato with basil from the garden.

That looks good. While living in Belgium my wife and I got hooked on scampi pizza which is just shrimp scampi, garlic and thinly sliced tomato and also fruit de mer pizza which has Salmon, octopus, calamari, shrimp and garlic

We make the scampi pizza all the time and sometimes Salmon pizza but it's too pricey to buy everything for fruit de mer

 

[limulus]

No just let them sit in the cooler till I'm done brewing and scoop off the top 3/4's, The grains are moist but not dripping. then I bag and put in frig or freezer till needed.

Glad to hear that freezing is OK. I have just thrown out grains from an Ordinary Bitter and a Dunkelweizen. I'm brewing a Barley Wine tomorrow then an Oatmeal Stout and Ed Wort's Haus Ale. I'll have a good mixture of grains to save for some pizza.

 

[MLBinID]

My mom (another home brewing junkie) makes this pizza crust. She says it's delicious. She also makes crackers and pasta from spent grain. I just make banana muffins, dog treats and bread. I'm going to have to give the pizza crust a try.

After a lot of experimentation with baking with spent grain, I prefer putting the grains into the food processor for a while. It doesn't seem to bother anyone else in my family, but after I eat anything with spent grain that hasn't been in the processor, I feel like I've been eating sticks and leaves. Putting it in the food processor changes your recipe a bit, but not a lot.

 

[Cacaman]

Can't wait to try this!

 

[bmock79]

is there any problem with making the dough a day or so in advance?

thanks

 

[runningweird]

Pizza dough is much better if left to proof overnight. The difference in taste is amazing.

 

[bmock79]

excellent, sounds like pizza tomorrow for dinner!!

 

[dgremark]

Pizza dough is much better if left to proof overnight. The difference in taste is amazing.

I'll have to try that!

 

[android]

Pizza dough is much better if left to proof overnight. The difference in taste is amazing.

it also becomes easier to digest.

 

[rico567]

Pizza dough is much better if left to proof overnight. The difference in taste is amazing.

Having had some experience baking the tradition of "old dough," and the production of sponges, biga, chef, what-have-you, I would only modify your first sentence by the removal of the initial "Pizza." Every yeast dough I have experience with is greatly improved by a night in the fridge.

A possible place to start: 'Old dough' vs pate fermente | The Fresh Loaf

 

[limulus]

I'm going to brew a batch of stout tomorrow. My wife knew I was interested in making pizza crust with leftover grain and bought me this for Christmas. So now we have another pizza stone and a nice peel.

 

[msa8967]

Found this thread just in time to convince my wife that we should use some giftcards for a higher quality pizza stone instead of new drapes.

 

[onthekeg]

Found this thread just in time to convince my wife that we should use some giftcards for a higher quality pizza stone instead of new drapes.

A good pizza stone is as cheap as a nice sized floor tile from your neighborhood household DIY store.