Making IPA Beer Pizza Dough and Cooking it in the Ooni Koda 16 Pizza Oven

Imagine this - you are settled down with a hot, tasty Pepperoni Pizza, cooked fresh and exactly to your liking whilst drinking your favourite chilled IPA beer.

Does that sound good?

I've created a Pizza for Beginners YouTube playlist that gives some great tips to help your learning to cook pizza journey! Enjoy your Pizza Cooking!

If it does then picture this - you are eating a Pepperoni Pizza, cooked fresh by you, with your favourite IPA Beer infused into the pizza dough made by you, whilst drinking your favourite chilled IPA beer! It can be done and I would highly recommend making this if you haven't already.

Check out the video below where I show how I made a delicious Pepperoni Pizza infused with IPA Beer using the Ooni Koda 16 Pizza Oven!

How To Cook a Pepperoni Pizza using IPA infused Beer Dough | 85 second Cook

Hello! Welcome to our learning to cook pizza journey! We made a Pepperoni topped Pizza using IPA (Brewdog) Beer infused Pizza Dough in the Ooni Koda 16 gas-fired Pizza Oven - in 85 seconds! This is a real-time pizza cook! Recipe: 500g pizza flour 150g IPA Brewdog Beer 150g Water 9g salt 0.6g dried yeast I kneaded the dough using a breadmaker - then room-proofed the dough in bulk for 24 hours in a plastic container, then into the fridge for another 24 hours, then back to a warm room temp before balling up 30 minutes before the cook.

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If you haven't made this before I would thoroughly recommend giving it a try. The yeast and the salt work really well with the ingredients and encourage the flavours of the beer to pop out in the dough. I only used 150g of beer with 500g pizza flour, so it didn't need much to do that.

Beer infused Pizza dough is definitely a recipe I will be continuing to develop in time as I really do love the taste of the malt and the flowery IPA in the pizza dough. You can make it as subtle as you want. The first dough I made I mixed 300g Pilsner beer with 500g pizza flour, no water was used. This time I mixed 150g of IPA to the 500g pizza flour with 150g of water.

The flowery taste of the IPA in the dough was very subtle and gave the pizza dough that beautiful infused beer flavour.

The IPA Beer Pizza Dough Recipe I used:

500g soft-grain pizza flour
9g salt dissolved in the beer
150g water
0.6 g dried yeast
150g IPA Beer

I kneaded the dough in a breadmaker - then room proofed the dough in bulk for 24 hours in a plastic container, then into the fridge for another 24 hours, then back to warm room temperature before balling up 30 minutes before the cook.

I have many more of these recipes to work on and will be making more beer-infused pizza dough over the coming months!

Enjoy!

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