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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.



  • 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


  • 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.

Categories: Pizza Crust 
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