Carrabba's Pizza Crust
Why I Love This Recipe
Carrabba’s Pizza Dough (This comes directly off the Carrabba Website) and is the best most consistent recipe I've found to date.)Just a note - I've add a pinch (and I mean a pinch of sugar - just between two finger) so that my yeast will proof. Other than that we've been making this consistently for about the past month.
ENJOY
Ingredients You'll Need
Makes one 10 to 12 inch (25 to 30 cm) round pizza or
One 15½ x 10½ inch (39 x 26 cm) rectangle pizza
Ingredients
½ teaspoon dry yeast
pinch of sugar (- added by Daddy Warbucks)
¾ cups water (100° F) (38° C)
1 tablespoon olive oil
1 teaspoon salt
2 cups all-purpose flour
Directions
Method
1. In a large mixing bowl, dissolve the yeast into ¼ of the water.
Let it sit for 10 minutes to dissolve.
Stir in the oil and salt.
2. Add ½ cup of flour to start and mix thoroughly.
Now start adding more water and flour, alternating and mixing well after each addition. Once you've added all the water and flour, a sticky dough should be forming.
3. Turn the dough out onto a lightly floured surface and knead for 10 minutes.
It should still be slightly sticky.
4. Place the ball of dough into a large bowl, lightly coated with olive oil.
Cover with plastic wrap and let it rise for 1-1 ½ hours, or until doubled in size. (You can easily double this recipe-just increase the rising time to 2 hours.)
5. Punch the dough down and be careful not to knead it any further as you want the dough to be relaxed and easy to work with.
If you have doubled the recipe by increasing the rising time, divide the dough into 2 balls after you have punched it down, and freeze one of the balls.
6. If you're using a pizza stone: To shape the dough, sprinkle a generous amount of flour over the surface of a pizza paddle, or alternatively you can get a ½ inch (1.5 cm) flexible piece of board from the hardware store and cut into about a 14 x 14 inch (35 x 35 cm) square.
Lightly flour a wooden work surface and place dough on work surface.
Flour your hands, start from the center of the dough, and begin to shape, using a patting and stretching combination, until you achieve a 10-12 inch (25 cm) round (depending on how thin or thick you want it).
It does not have to be perfectly round!
Transfer dough to the pizza paddle and begin to add toppings.
7. If you are using a pizza pan, brush the bottom with a little olive oil first and then start from the center of the dough, using a patting and stretching combination until you reach the edges.
You may need to gently pull and stretch some parts to reach the edges.
Uses: You are now ready to make your favorite pizza.
Note:
1. Pizza dough freezes well and is great to have on hand.
Freeze one and use the other for the pizza you are making.
2. To freeze the dough, wrap the ball of dough in plastic wrap and place in a freezer bag, or wrap with aluminum foil. It can be frozen for up to 6 months.
3. To thaw, place in the refrigerator overnight and then remove from the plastic bag or foil, and bring to room temperature in an oiled bowl covered with plastic wrap.
When it is at the point of beginning to rise again, it is ready for making pizza according to the recipe.
