Hallo,
hier ein link für Spent Grain Pizza Dough
http://brooklynbrewshop.com/themash/recipe-spent-grain-pizza-
dough/
Ich habe gerade umgefüllt und die Bierhefe aufgehoben. Jetzt bin ich am
Brauen und werde aus der Maische dann einen Pizzateig machen mit langer
Kaltführung so drei bis vier Tage.
http://brooklynbrewshop.com/mashfiles/wp-content/uploads/20
11/03/2-Spent-Grain-Pizza-Dough.jpg
Is there anything better than enjoying a hot slice of pizza in one hand and
a cold glass of beer in the other? What if both were homemade? Even better.
And what if the crispy pizza crust was made with spent grain from that beer
you're holding?
Here's a recipe for doing just that, so next time you taste one of your
prized brews, imagine how nice it would be to eat some equally prized
homemade pizza.
Recipe makes a thin crust perfect for a 18X13 inch half-size sheet pan.
What You Need
1 package active dry yeast (sorry, not ale yeast)
1/2 cup warm water (around 110 degrees F)
1 1/2 cup flour
3/4 cup spent grain, wet
1 1/2 teaspoon salt
olive oil
What You Do
In the bowl of a standing mixer, gently mix yeast into water just to
combine. Let sit for five minutes and it should start to bubble.
Add the rest of your ingredients to the bowl and knead with a dough
hook for 8-10 minutes. (Alternatively, you can use a regular medium sized
bowl, simply mix the dough by hand in the bowl, and transfer it to a clean,
floured work surface for kneading.)
Remove the dough from the bowl and add a small splash of olive oil to
your bowl. Place the dough back in the bowl and turn to coat in olive
oil.
Cover with a towel and let rest in a warm spot for 2 hours.
Punch down dough and let rise again for 30 minutes. In the meantime
preheat your oven to 475 degrees F (or as high as it will go).
Remove dough from bowl and place it on to a half-sized sheet pan. Using
your hands, manipulate the dough to stretch it evenly over the sheet pan
surface. Then, finish with sauce, cheese, and other desired toppings.
Bake for 20 minutes, or until crust is evenly browned on the bottom.
(Use a spatula to lift up edges of the dough to check.)
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