Sbarro's Pizza dough recipe

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pamjks
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2005/06/25 12:38:53 (permalink)

Sbarro's Pizza dough recipe

I've been trying to find the recipe for Sbarro's Pizza dough...anyone know where I can find one?
#1

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    tiki
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    RE: Sbarro's Pizza dough recipe 2005/06/25 16:47:50 (permalink)
    Why
    #2
    tiki
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    RE: Sbarro's Pizza dough recipe 2005/06/26 08:16:32 (permalink)
    well--i wont say its bad--but i will just say that i have never seen it anywhere other then the food courts of america's malls ---and leave it at that.
    #3
    CarolinaBill
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    RE: Sbarro's Pizza dough recipe 2005/06/29 12:11:22 (permalink)
    Whatever the recipe is, the most important feature of Sbarro "pizza" dough must be durability, as it must withstand a heat lamp or steam table for hours at the local mall or airport concourse.

    Very, very wretched pizza.
    #4
    ZekeTheCat
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    RE: Sbarro's Pizza dough recipe 2005/06/30 11:51:14 (permalink)
    Sbarro pizza used to be pretty good 10 or 15 years ago when it first came on the seen in malls etc. It's still not too bad now if you can get a slice reasonably fresh and not laying around all afternoon. I like sausage pizza and their sausage used to be real good 10 years ago or so -was the small 1/4 " crumble style - spiced just right - not the big bland chunky stuff that they use now. Any way here's my crust recipe for what it's worth which I think is very similar to what Sbarro has.

    16” diameter pizza - thin crust
    3 C - All purpose unbleached flour (Gold Medal)
    1 TBL - Sugar
    1 1/2 tspn salt
    3/8 tsp Black pepper
    1 tsp Yeast (granular)
    1 1/4 C + or - Warm water
    I actually weigh all the dry ingredients on a kitchen gram scale and multiply the dry weight by 13/25 for the amount of warm water to add which seems to be more accurate than the cup measure in the recipe.

    Dry mix all ingredients real well. Put in mixer (Kitchenaide) and add warm water and mix well for 5 minutes adding additional flour if too sticky. Knead in mixer for 5 or 10 minutes until texture is a smooth satiny looking , soft and slightly tacky. Hand knead a minute or so to finish off. Put in floured bowl and cover and let rise for a few hours and - optional- re-knead for a minute or so and let rise for a second time. Dough is ready to use.

    Roll dough out on floured bread board or pizza peal to 1/8 “ thickness and desired diameter. Trim excess dough and add toppings.
    I bake my pizza on unglazed quarry tiles in the oven - bottom rack - 525 deg F for about 6 Mins - checking the bottom of crust for brownness.

    Hope this helps.
    P.S.
    There is a very good "pizza by the slice chain" in malls in the Indanapolis and surrounding area and states - Luca Pizza Di Roma. much better than Sbarro's nowadays - thin crust - creamy melted cheese and very good spiced just right sausage, sauce and other toppingss - my favorite when I'm in the area.


    #5
    mcgerm
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    RE: Sbarro's Pizza dough recipe 2007/10/20 20:48:51 (permalink)
    I know this is an old discussion, but as a teen I woked at a Sbarro's...1987. The dough then was made in house I but do not rembember all the proportions:

    50 or 100 lbs of flour (this should be easy to check against a typical recipie I)
    12 oz salt
    4 pounds of lard
    2 blocks of wet and living yeast mother(the size of the one pound lard blocks)
    Water to the mark on the 5 gallon bucket (3.5-4gallon range)

    In late 1987 they switched to butter instead of lard. I liked the lard better.

    Portion and place in 'fridge at least twelve hours to achieve a retarded rise and develop flavor.
    #6
    mcgerm
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    RE: Sbarro's Pizza dough recipe 2007/10/20 20:51:00 (permalink)
    sorry 12oz of sugar and 2oz of salt.
    #7
    David_NYC
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    RE: Sbarro's Pizza dough recipe 2007/10/24 22:54:23 (permalink)
    At some Sbarros in junk food heavens (food courts), I have seen privately-labeled bags of Sbarro pizza crust mix. Chances are you are not going to find out the formula, not recipe, but formula, of that pizza crust mix.
    #8
    ZekeTheCat
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    RE: Sbarro's Pizza dough recipe 2007/10/26 08:22:54 (permalink)
    Try a search on pizza making.com website - the "mecca" of home made pizza making:

    http://www.pizzamaking.com/forum/index.php
    #9
    beerbarrel
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    RE: Sbarro's Pizza dough recipe 2007/12/18 23:41:52 (permalink)
    Any resembelence between Sbarros and Pizza is purely coincidental.. Taste doesn't come close.. Where's Shakey's when you need them ?? "Munch a bunch of Lunch" anyone ??

    #10
    UncleVic
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    RE: Sbarro's Pizza dough recipe 2007/12/19 01:09:38 (permalink)
    I get a kick out of looking at these recipes here.. Pizza dough is pretty well straight forward. Your variables are the gluten of the flour used and proofing method. If your doing it at home, just take a standard dough recipe, make it and let it sit in the fridge covered for 24 hours to rise. I've been there and done it with trying to make the perfect dough, but ended up going back to the basics. Check out the recipe section at www.pizzatoday.com if your going for a commercial mix.
    #11
    californyguy
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    RE: Sbarro's Pizza dough recipe 2007/12/19 02:15:37 (permalink)
    sabarros is in my opinion the best pizza available in CA/sacramento if you are looking for true east coast style pizza...I wish they would use better ingredients so it would taste better ,but no where else do I get the feeling or idea of real east coast pizza
    #12
    wheregreggeats.com
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    RE: Sbarro's Pizza dough recipe 2007/12/19 07:19:24 (permalink)
    quote:
    Originally posted by californyguy

    sabarros is in my opinion the best pizza available in CA/Sacramento if you are looking for true east coast style pizza...I wish they would use better ingredients so it would taste better ,but no where else do I get the feeling or idea of real east coast pizza

    Good point ... one that is unfortunately right on.

    #13
    JakerDog
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    RE: Sbarro's Pizza dough recipe 2008/01/03 09:32:13 (permalink)
    quote:
    Originally posted by tiki

    Why


    I second that. Just a pile of yuk imitating pizza.
    #14
    kilerclown
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    RE: Sbarro's Pizza dough recipe 2008/01/03 19:53:03 (permalink)
    quote:
    Originally posted by californyguy

    sabarros is in my opinion the best pizza available in CA/sacramento if you are looking for true east coast style pizza...I wish they would use better ingredients so it would taste better ,but no where else do I get the feeling or idea of real east coast pizza


    Living in Connecticut...if this statement were true I would kill myself. Sabarro's in no way, shape or form represents east coast pizza.
    #15
    Davydd
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    RE: Sbarro's Pizza dough recipe 2008/01/03 20:20:40 (permalink)
    quote:
    Originally posted by californyguy

    sabarros is in my opinion the best pizza available in CA/sacramento if you are looking for true east coast style pizza...I wish they would use better ingredients so it would taste better ,but no where else do I get the feeling or idea of real east coast pizza

    : : : ok, striking Sacramento off the list. . . : : :
    #16
    leethebard
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    RE: Sbarro's Pizza dough recipe 2008/01/11 20:03:56 (permalink)
    OK..I grant you sbarro's isn't great pizza(at least in some mall locations)...but if Sbarro's isn't pizza...than Pizza Hut isn't food!!!
    leethebard
    #17
    tiki
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    RE: Sbarro's Pizza dough recipe 2008/01/12 11:37:59 (permalink)
    quote:
    Originally posted by leethebard

    OK..I grant you sbarro's isn't great pizza(at least in some mall locations)...but if Sbarro's isn't pizza...than Pizza Hut isn't food!!!
    leethebard


    Also True!
    #18
    UserName
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    RE: Sbarro's Pizza dough recipe 2008/04/15 02:49:26 (permalink)
    I don't really care if it is an East coast pizza, or what not. I love the pizza. I mean I love East Coast pizza too, but I enjoy a variety of different types of pizza. Real pizza or not.
    #19
    leethebard
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    RE: Sbarro's Pizza dough recipe 2008/04/15 05:38:46 (permalink)
    Good thoughts, and welcome to Roadfood....live for Pizza!!!
    #20
    NYPIzzaNut
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    RE: Sbarro's Pizza dough recipe 2008/04/15 22:34:22 (permalink)
    I had Sbarro pizza once at a gasoline rest stop location on the PA Turnpike where there were several fast food restaurants, on the way back from NY to Ohio. and it was great.

    But at its typical mall locations Sbarro is God-awful. No idea why the difference. It is the dough that makes or breaks them just like with all pizzas for the most part.
    #21
    JakerDog
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    RE: Sbarro's Pizza dough recipe 2008/05/13 09:15:24 (permalink)
    quote:
    Originally posted by leethebard

    OK..I grant you sbarro's isn't great pizza(at least in some mall locations)...but if Sbarro's isn't pizza...than Pizza Hut isn't food!!!
    leethebard


    I agree. What is that sausage nuggett stuff?
    #22
    steaklover
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    RE: Sbarro's Pizza dough recipe 2008/05/17 18:42:30 (permalink)
    quote:
    Originally posted by JakerDog

    quote:
    Originally posted by tiki

    Why


    I second that. Just a pile of yuk imitating pizza.


    I tried it once because it looked so good at the mall. Blech! Just like Pizza Hut.
    #23
    Wannabchef
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    RE: Sbarro's Pizza dough recipe 2008/05/17 19:22:38 (permalink)
    Hi Panjks -

    My son shared this one with the familia many moon ago when he worked at Griamaldi's in Hobeken.....Hope this helps!

    Thin Pizza Crust
    Crust will be firm and crispy.

    .25 oz. pkt. active dry yeast
    1/4 tsp. granulated sugar
    3/4 cup 110 degree water
    1 3/4 cups all-purpose flour
    1/2 tsp. salt
    pizza sauce - of your choice, as needed
    shredded cheese - of your choice, as needed
    toppings - of your choice, as needed



    -Dissolve yeast and sugar in water; allow to rest for 8 minutes.
    -In a separate bowl, combine flour and salt.
    -Pour yeast mixture over flour mixture and mix well with a heavy spoon.
    -Turn dough onto a floured surface and knead for 2 minutes.
    -Working from the edges to the center, press dough into a 12" circle.
    -Place dough on a lightly greased pizza pan and stretch dough to edges.
    -Spread sauce over crust and top with cheese and desired toppings.
    -Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.

    Notes: To answer the most frequently-asked question I receive about this recipe: No, the dough does not have to rise - if it did, it wouldn't produce a thin crust.

    Have fun! It has always worked for us - we usually put it on the BBQ outside.


    #24
    mmarkovitz
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    RE: Sbarro's Pizza dough recipe 2008/05/17 19:57:20 (permalink)
    It's just bad pizza.
    #25
    beijinger
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    RE: Sbarro's Pizza dough recipe 2008/05/17 20:40:41 (permalink)
    Why do all these recipes add sugar to the crust is that standard fare for pizza dough.
    #26
    Russ Jackson
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    RE: Sbarro's Pizza dough recipe 2008/05/17 20:46:43 (permalink)
    Yeast reacts with sugar and creates bubbles...Russ
    #27
    UserName
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    RE: Sbarro's Pizza dough recipe 2008/05/19 03:31:15 (permalink)
    [:)Thank you, Leethebard
    #28
    ChilliAnything
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    RE: Sbarro's Pizza dough recipe 2008/06/13 12:49:44 (permalink)
    This sounds really good, and I'm a fan of Sbarro's Pizza only when I'm in the mall. Otherwise, I go for homemade or this local joint by my house known as Guidos. I wonder if this recipe would work out in a bread maker...we'll see!
    #29
    papacat
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    Re:Sbarro's Pizza dough recipe 2011/09/11 22:33:20 (permalink)
    The only differance between Sbarro's dough and everyone else's is Sbarro adds dry malt extract you can find it at any gourmet store
    #30
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