From Copycat Recipe Guide
Carrabba's Pizza Dough
At Carrabba’s Italian Grill, patrons can order several of the restaurant’s signature dishes. Cooks who want to replicate the restaurant’s taste at home can learn how to make the Carrabba’s Pizza Dough recipe for themselves. Bakers who enjoy making this recipe might want to learn about making other baked goods, including Carrabba’s Mamma’s Pie Crust, Mamma’s Bread, and Sesame Seed Shortbread Cookies.
|Offered by||Carrabba’s Italian Grill|
|Customer service phone||(800)354-1416|
|Served as||Base for pizza|
|Main ingredients||Yeast, water, flour|
|Similar to||Pizza crust|
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Carrabba’s Pizza Dough Ingredients
- 1/2 tsp. dry yeast
- 3/4 cups water at 100 degrees Fahrenheit
- 1 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. sugar
- 2 cups all-purpose flour or bread flour
- Olive oil
Carrabba’s Pizza Dough Recipe
- Put ¼ of the water in a large mixing bowl, then add the yeast. Let the yeast dissolve for 10 minutes. Stir in the oil and the salt.
- Add ½ cup of flour and mix well. Continue adding water and flour in batches, mixing well to from a sticky dough.
- Lay the dough onto a floured surface and knead it well for 10 minutes. Form the dough into a ball.
- Grease a second large bowl with olive oil. Place the dough in the bowl and cover it with plastic wrap. Let the dough rise for 1 to 1 1/2 hours. Once the dough doubles in size, it’s ready to be used.
- Punch the dough down but do not knead it any more.
- Brush the bottom of the pizza pan with olive oil. Lay the dough on the pan and then pat and stretch it to reach the edges of the pan.
Homemade Pizza Dough Recipe
- According to Carrabba’s recipe, this pizza dough can be frozen. Cooks can wrap the dough ball in plastic wrap, then seal it in a plastic bag and freeze for up to six months. To thaw the dough, cooks can set the dough in the refrigerator overnight, remove the wrap, and then bring to room temperature.
- When you're ready to make your pizza, you'll need to roll the dough out evenly without overstretching the middle. To do this, lay the pizza dough on the middle of the pizza pan and let it rest for a few minutes. Use your fingertips to gently press and pull the dough to the pan's edges. If you prefer, you can use a floured rolling pin but be careful not to roll the pin over the edges of the dough.
- This dough recipe can be halved to prepare one small pizza or combined to make two small pizzas or one large pizza.
- If you'd like to prepare a stuffed crust version of this dough, simply pull the crust edges until they're flat. Then lay pieces of string cheese in a circle around the dough. Gently stretch the edges back over the cheese and pinch the edges closed. Then prepare and bake as usual.