Cerveza Me

All about homebrewing, craft beer and great food!

Spent Beer Grain Pizza


To make the dough for the pizza

  • 1 packet of dry yeast, 1/2 cup of water &  1 tsp of sugar
  • 3/4 cup of wet spent beer grain (as fresh as possible)
  • 1 1/2 cups of whole wheat flour
  • 1 tsp of olive oil
  • fresh herbs & spices of choice to mix into the crust (we used fresh sage and coarsely cracked black pepper)
  • 1 tsp of salt

In a medium bowl, start the yeast in warm water (90-100°F) and mix in a teaspoon of sugar. Once the yeast rises and foams, mix in your other ingredients. Mix well and knead dough into a ball. You can add a bit more flour if it’s sticky, but it shouldn’t be. Leave the dough in a bowl, cover with a clean towel and place in a warm place for a few hours to let it rise. When it doubles in size, knead it back into a ball and cover again. You can leave it overnight. If not using it right away, wrap it tightly in plastic wrap and place in a fridge. Use within 2-3 days.

To bake the dough:

If refrigerated, let the dough get to room temperature before rolling. Heat the oven to 475°F. Rolling the dough can be a bit difficult because it crumbles so it’s good to dust your work surface with some flour. Don’t worry if the shape is not a perfect circle, it has a bit of an artisan feel if it’s allowed to look uneven. Sprinkle some semolina flour on the baking pan which will help the dough from sticking. Roll it out to desired thinness – a bout 1/4 an inch. Carefully pick it up and place it on the pan. If it tears a bit, just use your fingers to patch the spot. Place in the oven for no longer than 5 minutes, and remove. Add your ingredients. Return to the oven for 10 minutes, or until the toppings are done. Enjoy! Don’t forget to serve it with a homebrew, or with your favorite craft brew of choice. Bon appetit!

P.S. The above pizza has the following toppings: part-skim mozzarella, shaved Parmesan, red onion, portobell0 mushrooms, pizza sauce, fresh basil, cracked black pepper and turkey pepperoni.


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