The Art of Beer Pizza Dough: A Gourmet Twist on Traditional Cuisine

As we stepped into the Dirty Water Dough Company, a funky joint nestled in the historic Turn of the Century Wobble in Boston's Back Bay, we couldn't help but feel a sense of excitement and curiosity. The brainchild of this innovative eatery is its use of beer to make pizza dough, a practice that dates back to when the Charles River, once the main water supply for the area, became polluted and undrinkable. To combat this issue, chefs at Dirty Water Dough Company began experimenting with beer in their dough, and the results have been nothing short of remarkable.

The secret to their success lies in the special flour used, which is milled from the middle of the wheat grain, providing a high protein content and low ash. This unique flour combination, combined with olive oil, yeast, water, and a Dirty Water IPA beer, creates a dough that not only has a crispy exterior but also a soft interior, reminiscent of a bagel. The process of mixing this dough is quite fascinating, as it requires two to four minutes on low heat followed by six to eight minutes on high heat, after which the mixture rests before being portioned out.

Our first pie, topped with shredded mozzarella, taco meat, and a light drizzle of sauce, was cooked for an impressive eight minutes in the oven. As we waited for it to emerge from the kitchen, the aroma wafting from the oven was nothing short of tantalizing, teasing our taste buds with promises of what was to come. Finally, the moment arrived, and we were presented with a masterpiece that looked almost too good to eat. The crust was golden brown, crunchy on the outside and soft within, while the toppings added a delightful array of textures and flavors.

One of the most striking aspects of this pizza was its sheer creativity. With options like lettuce, chips, sour cream, and salsa, it's clear that Dirty Water Dough Company has truly outdone itself in terms of innovative flavor combinations. As we took our first bites, the crunch of the crust gave way to a delightful harmony of flavors, with each topping complementing the others in perfect harmony. The taco meat, infused with the subtle smokiness of paprika and the tang of enchilada sauce, added a depth of flavor that elevated this pizza to new heights.

But what truly sets Dirty Water Dough Company apart from other restaurants is its commitment to using only the freshest ingredients. From the high-quality ground beef to the succulent tomatoes, every component of this pizza was carefully selected to ensure the maximum flavor and enjoyment. And as we sat down to enjoy our meal, it was clear that this commitment had paid off in a big way.

As we took a bite, Ryder's eyes lit up with delight, and he exclaimed, "This is amazing! I love tacos on pizza!" Bob, who had been watching from the sidelines, couldn't help but chime in, saying, "I told you it was going to be good!" The enthusiasm emanating from the team at Dirty Water Dough Company is palpable, and it's clear that their passion for innovative cuisine has resulted in a truly exceptional dining experience.

In the end, our visit to Dirty Water Dough Company was a resounding success, with each bite delivering new flavors and textures that left us eager to return. Whether you're a pizza aficionado or simply looking to try something new, this eatery is a must-visit destination for anyone seeking a truly unforgettable dining experience.

"WEBVTTKind: captionsLanguage: enwe're gonna check out a funky joint that is using beer to make their pizza dough and I hear it's the real deal this is dirty water dough company turn of the century wobble in that far back the Charles River which was the main water supply got so polluted that the water was undrinkable so they started putting beer in their dough I mean it gives the crust almost like a bagel eat soft inside and then you get a nice crispy outside there's nothing wrong with that let's see how it works this is special flour the wheat is actually milled from the middle so it gives you a real nice high protein and low ash salt olive oil a little yeast water dirty water IPA we're gonna mix this up for two to four minutes on low and then another six to eight on high then we let it rest portion it out 12 ounce IU 20 the big boys let's see how good he is on his 21 500 20.25 not bad let him proof overnight what are we gonna make we try to do some crafty fun stuff eight minutes on the dirty taco if you're gonna marry tacos and pizza then this is certainly the best house like lettuce chips and then sour creams there's like a lot of different texture combinations going on taco pizzas big in Boston no that's a that's a creation we created all right let's get into it we have our red sauce oil onions garlic oregano pepper so a little bit of fennel red chili but you got to get a little kick all right ground peeled tomatoes our water cook it on medium high for about 20 to 25 what else for the dirty taco meat let's make the meat olive oil chopped onions ground beef 80/20 that's it and you got your paprika granulated garlic pepper salt enchilada sauce give it that nice taco smoker cook this down but let it cool it its own juices and you'll get all that flavor on top of pizza you got it semolina flowers to game huh because there's some nice great sweet flavor I like your technique light sauce that's the most unconventional saucing of a skin I've seen we're not a conventional joint guy shredded mozzarella the taco meat and the oven how long is this gonna take eight minutes John that's a big pie ah looks good alright lettuce diced tomato nacho cheese chips sour cream swirl it looks the part beautiful the crust is dynamite toothsome got good pull I get the yeast eNOS out of it it's delicious I mean I wouldn't tell I didn't like her at all my son Ryder may lose his mind on this one good morning Ryder so what are your two favorite things that you asked for dinner all the time check it out ready drumroll please a taco pizza hmm it crunchy like a Paco cheese you like a pizza then the coolest and then the sour cream all over the top all right I'll bring one home love you Bob I knew he would love it bro you smash it well done I love tacos I'm having all the components on a pizza it's just amazing youwe're gonna check out a funky joint that is using beer to make their pizza dough and I hear it's the real deal this is dirty water dough company turn of the century wobble in that far back the Charles River which was the main water supply got so polluted that the water was undrinkable so they started putting beer in their dough I mean it gives the crust almost like a bagel eat soft inside and then you get a nice crispy outside there's nothing wrong with that let's see how it works this is special flour the wheat is actually milled from the middle so it gives you a real nice high protein and low ash salt olive oil a little yeast water dirty water IPA we're gonna mix this up for two to four minutes on low and then another six to eight on high then we let it rest portion it out 12 ounce IU 20 the big boys let's see how good he is on his 21 500 20.25 not bad let him proof overnight what are we gonna make we try to do some crafty fun stuff eight minutes on the dirty taco if you're gonna marry tacos and pizza then this is certainly the best house like lettuce chips and then sour creams there's like a lot of different texture combinations going on taco pizzas big in Boston no that's a that's a creation we created all right let's get into it we have our red sauce oil onions garlic oregano pepper so a little bit of fennel red chili but you got to get a little kick all right ground peeled tomatoes our water cook it on medium high for about 20 to 25 what else for the dirty taco meat let's make the meat olive oil chopped onions ground beef 80/20 that's it and you got your paprika granulated garlic pepper salt enchilada sauce give it that nice taco smoker cook this down but let it cool it its own juices and you'll get all that flavor on top of pizza you got it semolina flowers to game huh because there's some nice great sweet flavor I like your technique light sauce that's the most unconventional saucing of a skin I've seen we're not a conventional joint guy shredded mozzarella the taco meat and the oven how long is this gonna take eight minutes John that's a big pie ah looks good alright lettuce diced tomato nacho cheese chips sour cream swirl it looks the part beautiful the crust is dynamite toothsome got good pull I get the yeast eNOS out of it it's delicious I mean I wouldn't tell I didn't like her at all my son Ryder may lose his mind on this one good morning Ryder so what are your two favorite things that you asked for dinner all the time check it out ready drumroll please a taco pizza hmm it crunchy like a Paco cheese you like a pizza then the coolest and then the sour cream all over the top all right I'll bring one home love you Bob I knew he would love it bro you smash it well done I love tacos I'm having all the components on a pizza it's just amazing you\n"