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Champagne Dough- With a Little Help from my Friends

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The idea to make pizza dough out of champagne—and expensive champagne at that—was a group effort. It all started with a brainstorming session with Scott Heimindinger, The Seattle Food Geek . Scott and I sat in my kitchen, eating pizza of course, and tossed around ideas. The thought of making something with a holiday tie was tossed around. Champagne captured the idea of having fun and celebrating—so it stuck with me. We made a beer dough before. That worked, so why couldn't we go big with champagne dough?

To figure out what champagne we'd use for this little experiment was the next task. I reached out to Gary Vaynerchuk, who runs the Wine Library. Gary liked the idea and suggested I use Krug "Grande Cuvée" Brut Champagne. It had had good reviews for the flavor and a $150 price tag.

I made the dough with the recipe we usually use, only swapping out the water with the Krug. I connected with chef Paul Booras to top the unique, bubbly dough.

Learn more about Baking Steel and the Champagne Pizza Dough experiment.

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