Pizza Today - April 2016 - 44

T

he Belgian purity rules as they
pertain to beer are very simple:
all beer must be made with only
water, hops and barley. With that
said, there are a million ways to
make different-tasting beers under those
stringent standards. And, today, the
beer brewing community has gone on
to create amazing variations with added
ingredients from chocolate and honey to

Sriracha and ginger. That forward movement is accepted and encouraged in beer,
but pizza makers have been less inclined
toward dough experimentation. Frankly,
it's holding us back. Take your basic
dough recipe of flour, yeast, water, salt
and - in most American recipes -
olive oil. At Andolini's, we've created a
ton of variations with just those ingredients using different flours, varied

fermentations and processes.
We're not saying American pizza
makers are holding back on getting
crazy with pizza inventiveness, it's
just that by and large when a pizzeria
innovates, they typically do it via the
toppings.
Now why is that? Why is it uncommon to see a basic pizzeria, one willing
to do an "everything pizza," unwilling
to make the leap into a beer dough
or a honey and rosemary dough? The
biggest reason is it's hard to create an
experimental dough and have enough
sales of it to justify the expense of labor
and product that comes with making
a separate specific batch. In fact, if you
are making anything more than one
dough recipe inside your pizzeria, you
would be in the minority.
It takes a lot of R&D to have multiple doughs, so if you've found one that
works with your recipes and toppings
it's easy to want to count your blessings
and call it a day on that front. That's
lazy logic though.
I've competed with a beer-based
dough in the past at Pizza Expo and
learned that it can be a powerful addition to my menu. We used a local beer,
Marshall's Big Jamoke, made down the
street from us in Tulsa, Oklahoma. I
went out on a limb to be different for
the competition, but I've learned that
what I push myself to do for competition will typically translate into what
my brand needs to do in order to stay
fresh.
Now, the process I went through
to settle on a recipe is something
I highly suggest to anyone else look-

ing to be creative with pizza dough.
Here are some guiding principles for
creating a new dough:
1. Start with the script, not the

movie poster. Pizzas are best built from
the ground up. A few years back I
wanted to make a German Oktoberfest
pizza with a beer dough and brats for
toppings. Cool idea, sure, but a word
of advice - don't be in love with the
4 4 / P I Z Z AT O D AY. C O M / A P R I L 2 0 1 6



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Pizza Today - April 2016

Table of Contents for the Digital Edition of Pizza Today - April 2016

Pizza Today - April 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
Worthy Remodels
Patio Seating
Making Your Own Breads
Think outside of your traditional dough recipe
Side Dishes
Online Employee Applications
Pizza Today on the Road: Napizza, San Diego, CA
Pizza Today on the Road: URBN, San Diego, CA
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped
Pizza Today - April 2016 - CT1
Pizza Today - April 2016 - CT2
Pizza Today - April 2016 - Pizza Today - April 2016
Pizza Today - April 2016 - Cover2
Pizza Today - April 2016 - Commentary
Pizza Today - April 2016 - 4
Pizza Today - April 2016 - 5
Pizza Today - April 2016 - Contents
Pizza Today - April 2016 - 7
Pizza Today - April 2016 - 8
Pizza Today - April 2016 - 9
Pizza Today - April 2016 - Contributors
Pizza Today - April 2016 - 11
Pizza Today - April 2016 - Expo Spotlight
Pizza Today - April 2016 - 13
Pizza Today - April 2016 - Interact
Pizza Today - April 2016 - 15
Pizza Today - April 2016 - Conversation
Pizza Today - April 2016 - 17
Pizza Today - April 2016 - Man on the Street
Pizza Today - April 2016 - 19
Pizza Today - April 2016 - Respecting the Craft
Pizza Today - April 2016 - 21
Pizza Today - April 2016 - Trending Recipes
Pizza Today - April 2016 - 23
Pizza Today - April 2016 - Destinations
Pizza Today - April 2016 - 25
Pizza Today - April 2016 - Dough Doctor
Pizza Today - April 2016 - 27
Pizza Today - April 2016 - 28
Pizza Today - April 2016 - 29
Pizza Today - April 2016 - Worthy Remodels
Pizza Today - April 2016 - 31
Pizza Today - April 2016 - 32
Pizza Today - April 2016 - 33
Pizza Today - April 2016 - Patio Seating
Pizza Today - April 2016 - 35
Pizza Today - April 2016 - 36
Pizza Today - April 2016 - 37
Pizza Today - April 2016 - Making Your Own Breads
Pizza Today - April 2016 - 39
Pizza Today - April 2016 - 40
Pizza Today - April 2016 - 41
Pizza Today - April 2016 - Think outside of your traditional dough recipe
Pizza Today - April 2016 - 43
Pizza Today - April 2016 - 44
Pizza Today - April 2016 - 45
Pizza Today - April 2016 - 46
Pizza Today - April 2016 - 47
Pizza Today - April 2016 - Side Dishes
Pizza Today - April 2016 - 49
Pizza Today - April 2016 - 50
Pizza Today - April 2016 - 51
Pizza Today - April 2016 - Online Employee Applications
Pizza Today - April 2016 - 53
Pizza Today - April 2016 - 54
Pizza Today - April 2016 - 55
Pizza Today - April 2016 - Pizza Today on the Road: Napizza, San Diego, CA
Pizza Today - April 2016 - 57
Pizza Today - April 2016 - 58
Pizza Today - April 2016 - 59
Pizza Today - April 2016 - Pizza Today on the Road: URBN, San Diego, CA
Pizza Today - April 2016 - 61
Pizza Today - April 2016 - 62
Pizza Today - April 2016 - 63
Pizza Today - April 2016 - 64
Pizza Today - April 2016 - Product Showcase
Pizza Today - April 2016 - 66
Pizza Today - April 2016 - 67
Pizza Today - April 2016 - Pizza Today Yellow Pages
Pizza Today - April 2016 - 69
Pizza Today - April 2016 - 70
Pizza Today - April 2016 - 71
Pizza Today - April 2016 - 72
Pizza Today - April 2016 - 73
Pizza Today - April 2016 - 74
Pizza Today - April 2016 - 75
Pizza Today - April 2016 - 76
Pizza Today - April 2016 - The Marketplace
Pizza Today - April 2016 - 78
Pizza Today - April 2016 - 79
Pizza Today - April 2016 - 80
Pizza Today - April 2016 - 81
Pizza Today - April 2016 - 82
Pizza Today - April 2016 - 83
Pizza Today - April 2016 - 84
Pizza Today - April 2016 - 85
Pizza Today - April 2016 - 86
Pizza Today - April 2016 - 87
Pizza Today - April 2016 - 88
Pizza Today - April 2016 - Reader’s Resource
Pizza Today - April 2016 - Snapped
Pizza Today - April 2016 - Cover3
Pizza Today - April 2016 - Cover4
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