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 Sbarro's Pizza dough recipe

Change Page: < 12 | Showing page 2 of 2, messages 31 to 33 of 33
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leethebard

  • Total Posts: 6083
  • Joined: 8/16/2007
  • Location: brick, NJ
Re:Sbarro's Pizza dough recipe Mon, 09/12/11 6:54 AM (permalink)
Welcome back to an old thread...speaking of Sbarro's...while I won't eat their regular pie...when hungry at a mall, and looking at most of the other junk served...I'll head over to Sbarro's and ordet a slice of their stuffed Brocolli and spinach pie (maybe two!). It reminds me of my mom's Easter pizza in the 50's...which today we'd call a stuffed spinach pie....oh was that so good....and hard to find, even in many local Italian pizzerias....How many out there love a spinach stuffed pizza?? Still make mom's recipe when I get ambitious!!!
 
#31
    samy5

    • Total Posts: 33
    • Joined: 10/12/2012
    • Location: piegon forge, TN
    Re:Sbarro's Pizza dough recipe Sat, 10/13/12 6:01 AM (permalink)
    For the flour make sure to use bread flour. I know they use flour that has a low protien %
     
    #32
      gostillerz

      • Total Posts: 218
      • Joined: 11/30/2005
      • Location: Beaver Falls, PA
      Re:Sbarro's Pizza dough recipe Sat, 10/13/12 7:30 PM (permalink)
      I go on PizzaMaking.com once in a while, and they say NY style pizza dough can be done with bread flour, but they usually use something like King Arthur Sir Lancelot flour, which has a higher gluten level. Is protein and gluten the same thing?
       
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