Beer pizza dough sweet sausage calzone

[beergut]

 I had some leftover beer in the fridge, and I wanted to see if I could make a passable pizza dough without using yeast. Making self-rising flour and mixing in beer did the trick.

Beer pizza dough recipe:

3 cups of flour (I used all-purpose)
1 tablespoon baking powder
1/2 teaspoon salt
1 can or bottle of beer (12 oz)

Directions:

Mix the 3 cups of flour, baking powder, and salt together. I put in the bowl of my standing mixer, and let the paddle attachment mix it together so it would be well-sifted. Pour in bottle of beer. Let mixer knead until dough incorporates. I took the paddle off and put in the dough hook and let it knead for 5 more minutes, but you can just knead it with the paddle if you want. Dough should become a ball that is sticky and pulls away from the sides of the bowl.

Spread some flour onto your work surface, take dough ball out, and roll in flour. Cut dough into two balls, because there is enough dough to make two calzones.

Preheat oven to 550 degrees

Cut sweet sausage with a knife, and remove the casing. Crumble the ground sausage into the skillet, and add sliced peppers and diced onions.

Saute sweet sausage with peppers and onions on the stove.

Flatten dough ball and hand shape into a disc. Spread sweet sausage, peppers and onions on one side of disc, and top with shredded mozzarella. Fold disc over so it looks like a crescent moon, and seal edges together. Sprinkle top of dough with some garlic powder (optional)

Put in oven and bake for 8 minutes. Remove from oven, let cool for 10 minutes, slice and serve. You can have a fantastic meal ready inside 30 minutes.




Note: I only used one link of sausage in this calzone, but you can use up to two and really stuff the calzone. I had one link in the fridge, so only used one. You will notice there is plenty of room for more stuffing 

[ZaireinHD]

GEEZ!!!GAWDD!!! HELP ME!

once I get out of a coma from seeing these delicious pictures.

I know what I am having for lunch today!!

[busymom]

What is this leftover beer you speak of?     And, how would I change this recipe if I have no beer to use?  Thanks beergut!

[beergut]

Jul 16, 2017 7:25:31 GMT -5 busymom said:

What is this leftover beer you speak of?     And, how would I change this recipe if I have no beer to use?  Thanks beergut !

 You can use 7Up, Sprite, or seltzer water in the place of beer. 

[Apple]

I need to start making mixes of different dough recipes.  Between your recipes lately and the youtube rabbit hole, I'm really craving foods encased in pastry.

I know it's not hard to pull out ingredients every time, but having a mix already made up makes me more willing to make stuff.

[beergut]

Jul 16, 2017 8:44:00 GMT -5 Apple said:

I need to start making mixes of different dough recipes.  Between your recipes lately and the youtube rabbit hole, I'm really craving foods encased in pastry.

I know it's not hard to pull out ingredients every time, but having a mix already made up makes me more willing to make stuff.

  Yup.

The great thing about these types dough is that they can keep in the fridge for several days. 

 The yeast pizza dough can cold ferment for up to a week in the fridge. I haven't experimented with this beer pizza dough for a long period of time, but there is no issues after letting it rest in the fridge for 48 hours.

 I've gotten to the point that I always have some dough of some type resting in the fridge in case I want to make something, or someone gets hungry. It made life a lot easier with the kids. 

 You can always measure out the dry ingredients, put them into a plastic bag, and store it. That way you only need to empty a bag, throw in a beer, mix, and you're ready to go. 

[busymom]

Jul 16, 2017 8:24:54 GMT -5 beergut said:

Jul 16, 2017 7:25:31 GMT -5 busymom said:

What is this leftover beer you speak of?     And, how would I change this recipe if I have no beer to use?  Thanks beergut !

 You can use 7Up, Sprite, or seltzer water in the place of beer. 

     Sweet!  We almost always have 7Up or Sprite in the fridge.  Thanks Hon!  

[chiver78]

ooh.....no yeast? I like that idea, totally going to try that out. thanks for the tips! 

question - is there a type of beer that works best for this sort of thing? as in, I have all kinds of options in my basement fridge. pilsner, lager, porter, stout. there's some lite beer *cough* waters kicking around as well. 

[Apple]

Jul 16, 2017 10:18:25 GMT -5 beergut said:

Jul 16, 2017 8:44:00 GMT -5 Apple said:

I need to start making mixes of different dough recipes.  Between your recipes lately and the youtube rabbit hole, I'm really craving foods encased in pastry.

I know it's not hard to pull out ingredients every time, but having a mix already made up makes me more willing to make stuff.

  Yup.

The great thing about these types dough is that they can keep in the fridge for several days. 

 The yeast pizza dough can cold ferment for up to a week in the fridge. I haven't experimented with this beer pizza dough for a long period of time, but there is no issues after letting it rest in the fridge for 48 hours.

 I've gotten to the point that I always have some dough of some type resting in the fridge in case I want to make something, or someone gets hungry. It made life a lot easier with the kids. 

 You can always measure out the dry ingredients, put them into a plastic bag, and store it. That way you only need to empty a bag, throw in a beer, mix, and you're ready to go. 

This is what I meant by a mix!  I do this with biscuits, corn bread, rye biscuits and pie crusts.  I gave pie crust mixes to my dad (he never made his own crust) for a birthday present, and now he asks for them.  It makes his gifts really easy

I just need to make sure DS doesn't use all my beer for stew...

[beergut]

Jul 16, 2017 12:05:46 GMT -5 chiver78 said:

ooh.....no yeast? I like that idea, totally going to try that out. thanks for the tips! 

question - is there a type of beer that works best for this sort of thing? as in, I have all kinds of options in my basement fridge. pilsner, lager, porter, stout. there's some lite beer *cough* waters kicking around as well. 

 I used a pilsner, Michelob Ultra, in this batch of dough. A pilsner or one of the light beers is ideal, imo.

 I would only warn you against using anything that is sweet, because they will make the dough taste sweet. I made some beer bread the other day using Not Your Father's Root Beer, came out way too sweet for my taste. 

[chiver78]

ohhkay, I tried this tonight with a Coors Light, and I just threw out the tacky wallpaper paste that wouldn't ever become dough. 

[beergut]

Aug 5, 2017 18:46:56 GMT -5 chiver78 said:

ohhkay, I tried this tonight with a Coors Light, and I just threw out the tacky wallpaper paste that wouldn't ever become dough. 

Sorry, I'm just now seeing this.

What was wrong with the dough? Too wet? Add a little more flour, a spoonful at a time, until it gets the right consistency. Too dry? Add a beer a spoonful at a time. 

[beergut]

 So, chiver78, I made the dough this morning using three cups of bread flour and a bottle of Bud Light. 

 Here are the results:

 





 I stuffed it with pepperoni, red and green bell peppers, onions, and mozzarella. This was 10 minutes in the oven at 525.

 I actually used the whole ball of dough here, all three cups of flour, although I probably used somewhere around half a cup of flour when preparing my work surface and working the dough ball before I could flatten it into a disc. This calzone was as big as my pizza tray before I put the filling in and folded it over. 

[chiver78]

honestly, I don't remember. I'd been having a particularly shitty day as it was (thanks to other people) and I was on the better side of buzzed to boot. that wasn't the issue, I routinely drink something when trashing the kitchen. I'd have to try it again and let you know. 



ETA: I picked up a 2lb bag of bread flour at the store just now, maybe that's the difference? I had used A/P last time.

[beergut]

Sept 9, 2017 8:15:57 GMT -5 chiver78 said:

honestly, I don't remember. I'd been having a particularly shitty day as it was (thanks to other people) and I was on the better side of buzzed to boot. that wasn't the issue, I routinely drink something when trashing the kitchen. I'd have to try it again and let you know. 



ETA: I picked up a 2lb bag of bread flour at the store just now, maybe that's the difference? I had used A/P last time.

I used AP flour when I made the original recipe, that shouldn't make much, if any, difference.