Beer pizza dough made with Right Brain Brewery Hawk Owl Amber Ale is a recipe from Siren Hall Chef, Michael Peterson. Get all four of Peterson’s delicious Northern Michigan microbrew recipes, including beer from Workshop Brewing Company, Left Foot Charley, Right Brain Brewery and Short’s Brewing Co., in the January 2015 issue of Traverse, Northern Michigan’s Magazine.
- 3 cups tepid water
- 1 ounce yeast
- 1/2 ounce honey
- 1/2 ounce blended oil
- 4 pounds, 6 ounces high-gluten flour
- 1 tablespoons kosher salt
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 2 cups Hawk Owl amber ale
Toppings: for one pizza
- 3 ounces béchamel
- 4 ounces mozzarella
- 1 large Yukon potato sliced thin
- 3 ounces Tasso (spicy cured ham) sliced thin
- 2 or 3 shallots (sliced thin, sautéed till caramelized; deglaze with amber ale)
- 3 ounces goat cheese
- 1/2 cup arugula; toss with salt and pepper and olive oil
- 2 teaspoons amber malt (found in beer supply store)
Bring dough to room temp. Stretch out till thin. Spread béchamel over entire pizza and add mozzarella. Then add Tasso, shallots, potato and goat cheese. Bake till golden and crispy. Take out of oven and drizzle with amber malt. Cut pizza. Place on plate and sprinkle with the arugula.
Combine water, yeast, honey and oil in mixer, and allow to rest for 5 to 10 minutes. In a large bowl combine flour, salt, garlic and onion. Start mixer on low speed. Add flour mix in two batches. In the second batch add the beer. Continue to mix till dough is smooth. Remove from mixer. Knead lightly and portion into 9-ounce balls. Place in oiled container, cover with plastic wrap, and refrigerate until ready to use.