Sbarro's Pizza dough recipe

Re:Sbarro's Pizza dough recipe (gostillerz)

Sat, 13 Oct 2012 19:30:23 GMT

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?

Re:Sbarro's Pizza dough recipe (samy5)

Sat, 13 Oct 2012 06:01:37 GMT

For the flour make sure to use bread flour. I know they use flour that has a low protien %

Re:Sbarro's Pizza dough recipe (leethebard)

Mon, 12 Sep 2011 06:54:45 GMT

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!!!

Re:Sbarro's Pizza dough recipe (papacat)

Sun, 11 Sep 2011 22:33:20 GMT

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

RE: Sbarro's Pizza dough recipe (ChilliAnything)

Fri, 13 Jun 2008 12:49:44 GMT

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!

RE: Sbarro's Pizza dough recipe (UserName)

Mon, 19 May 2008 03:31:15 GMT

[:)Thank you, Leethebard

RE: Sbarro's Pizza dough recipe (Russ Jackson)

Sat, 17 May 2008 20:46:43 GMT

Yeast reacts with sugar and creates bubbles...Russ

RE: Sbarro's Pizza dough recipe (beijinger)

Sat, 17 May 2008 20:40:41 GMT

Why do all these recipes add sugar to the crust is that standard fare for pizza dough.

RE: Sbarro's Pizza dough recipe (mmarkovitz)

Sat, 17 May 2008 19:57:20 GMT

It's just bad pizza.

RE: Sbarro's Pizza dough recipe (Wannabchef)

Sat, 17 May 2008 19:22:38 GMT

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.

RE: Sbarro's Pizza dough recipe (steaklover)

Sat, 17 May 2008 18:42:30 GMT

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.

RE: Sbarro's Pizza dough recipe (JakerDog)

Tue, 13 May 2008 09:15:24 GMT

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?

RE: Sbarro's Pizza dough recipe (NYPIzzaNut)

Tue, 15 Apr 2008 22:34:22 GMT

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.

RE: Sbarro's Pizza dough recipe (leethebard)

Tue, 15 Apr 2008 05:38:46 GMT

Good thoughts, and welcome to Roadfood....live for Pizza!!!

RE: Sbarro's Pizza dough recipe (UserName)

Tue, 15 Apr 2008 02:49:26 GMT

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.

RE: Sbarro's Pizza dough recipe (tiki)

Sat, 12 Jan 2008 11:37:59 GMT

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!

RE: Sbarro's Pizza dough recipe (leethebard)

Fri, 11 Jan 2008 20:03:56 GMT
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

RE: Sbarro's Pizza dough recipe (Davydd)

Thu, 03 Jan 2008 20:20:40 GMT

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. . . : : :

RE: Sbarro's Pizza dough recipe (kilerclown)

Thu, 03 Jan 2008 19:53:03 GMT

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.

RE: Sbarro's Pizza dough recipe (JakerDog)

Thu, 03 Jan 2008 09:32:13 GMT

quote:
Originally posted by tiki

Why

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

RE: Sbarro's Pizza dough recipe (wheregreggeats.com)

Wed, 19 Dec 2007 07:19:24 GMT

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.

RE: Sbarro's Pizza dough recipe (californyguy)

Wed, 19 Dec 2007 02:15:37 GMT
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

RE: Sbarro's Pizza dough recipe (UncleVic)

Wed, 19 Dec 2007 01:09:38 GMT
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.

RE: Sbarro's Pizza dough recipe (beerbarrel)

Tue, 18 Dec 2007 23:41:52 GMT
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 ??

RE: Sbarro's Pizza dough recipe (ZekeTheCat)

Fri, 26 Oct 2007 08:22:54 GMT
Try a search on pizza making.com website - the "mecca" of home made pizza making:

http://www.pizzamaking.com/forum/index.php

RE: Sbarro's Pizza dough recipe (David_NYC)

Wed, 24 Oct 2007 22:54:23 GMT
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.

RE: Sbarro's Pizza dough recipe (mcgerm)

Sat, 20 Oct 2007 20:51:00 GMT
sorry 12oz of sugar and 2oz of salt.

RE: Sbarro's Pizza dough recipe (mcgerm)

Sat, 20 Oct 2007 20:48:51 GMT
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.

RE: Sbarro's Pizza dough recipe (ZekeTheCat)

Thu, 30 Jun 2005 11:51:14 GMT
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.

RE: Sbarro's Pizza dough recipe (CarolinaBill)

Wed, 29 Jun 2005 12:11:22 GMT
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.