{"id":12440,"date":"2014-11-07T10:12:45","date_gmt":"2014-11-07T18:12:45","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=12440"},"modified":"2016-10-11T22:09:21","modified_gmt":"2016-10-12T05:09:21","slug":"fridaynightslice-pancetta-swiss-chard-mushroom","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/fridaynightslice-pancetta-swiss-chard-mushroom\/","title":{"rendered":"FridayNightSlice: Pancetta, Swiss Chard, Mushroom"},"content":{"rendered":"

Been awhile since we’ve had a slice, hasn’t it? The good news is, I’m bringing pizza and<\/em>\u00a0beer. You can thank\u00a0Andris and his beer crust experiments<\/a> on the Baking Steel Facebook page last weekend. \u00a0A day later, I had a batch of dough with Silver City Red Ale doing its thing in the fridge, just waiting to become a FridayNightSlice. \u00a0The first beer dough pie\u00a0was a simple pepperoni and mushroom. But for you, I’m fancying it up a little.\u00a0This week’s FridayNightSlice features that beer dough with pancetta, swiss chard and criminis.<\/p>\n

Kenji’s New York-Style dough<\/a> is our house go-to. Replacing the water with beer 1:1 really does make a difference in flavor. With the red ale, it’s hard to put a finger on exactly what that extra flavor is — it’s a little more yeasty, I suppose. We’ll have to do some further experimenting with lighter beers, though I think you probably want to start with a beer that’s got some upfront flavor, otherwise there’s no point.<\/p>\n

This combo would also make a great breakfast pizza on Sunday morning. Put an egg on it.<\/p>\n

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