Olive Garden Pizza Dough Recipes

Steps:

• Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
• Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
• Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
• Make garlic oil: Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
• Preheat the oven to 500 degrees. (Be sure your oven is clean!)
• Portion the dough: Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
• Stretch the dough: Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
• Top the dough: Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
• Make the vinaigrette: Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
• Add the greens: When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

Steps:

• Place flour and salt in the bowl of a food processor and pulse to combine. Add 2 1/2 cups lukewarm water, yeast, sugar, and olive oil. Process until a dough has formed.
• Dust a large bowl with flour and transfer dough in bowl. Sprinkle flour on top of dough and cover with a damp towel. Let stand in a warm place until doubled in size, about 1 hour.
• Punch down dough and turn out onto a lightly floured work surface. Use immediately, or wrap dough in plastic wrap and keep refrigerated until ready to use.

Steps:

• Mix the yeast, salt, sugar and olive oil with the water in a 5-quart bowl or a lidded (not air-tight) food container.
• Mix in the flour without kneading using a spoon, a large capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. I use the spoon/hands combination.
• Cover (not air-tight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
• The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (again, not air-tight) container and use over the next 12 days.
• HERE ARE SOME BASIC COOKING INSTRUCTIONS TO COMPLETE YOUR OWN PIZZA USING THIS DOUGH:.
• Thirty minutes before baking, preheat a baking stone in your oven to 500°F.
• Instead of kneading this dough, you're going to "cloak" it, which (and this is VERY important), should take no more than 30 seconds for the whole process from grabbing off a hunk of dough to the end of cloaking. This is done after the 2-hour rest. Sprinkle a little flour on the surface of the dough you've made and pull or cut off a grapefruit-sized ball. This will be for one pizza. Sprinkle a bit more flour on the top of that ball and with the entire length of the sides of your thumbs, gently stretch the top surface around to the under part of the ball. Gently! You're not actually tearing the dough, but think of it as lengthening the fibers on the very top surface of the ball by stretching it just a bit. Then go ahead and roll out the dough for your pizza.
• Brush the thinly rolled out dough with garlic oil, sprinkle on your favorite prepared toppings and bake for 6 minutes. Give it a 1/2 turn and continue baking for another 6 minutes being careful that the crust doesn't burn. Remove from oven, let rest for 1 minute, slice and serve.

Steps:

• Mix all ingredients in bread Machine on dough setting.
• Then, roll it out into a log and divide it into 16 pieces. (I can normally only get about 12) Roll these pieces into cigar-shaped sticks of bread. Arrange on a baking sheet.
• Cover, and let rise for 45 minutes.
• Preheat your oven to 400*F. Use your brush to butter each stick, saving some butter for later. Sprinkle with kosher salt.
• Cook for 15 minutes. Remove, then brush twice more and add another sprinkling of kosher salt and a light sprinkle of garlic powder. Tada! Olive Garden breadsticks.
• For Pizza Hut:.
• mix: 1/3 cup of parmesan cheese 1 tsp ground black pepper 1 tsp italian seasoning 1/2 tsp garlic powder
• Then shake these onto your breadsticks to your liking (don't overpower the sticks though) For Cheesesticks Sprinkle shredded mozzarella onto the tops, then pop under the broiler until the cheese bubbles and burns a bit.

Steps:

• Pour warm water into a bowl. Add yeast. Using a whisk, whisk completely to dissolve yeast. Set aside for about 5 minutes, or until yeast activates.
• Add 1 cup flour, all the salt, and the olive oil. Mix well. Add remaining flour 1 cup at a time until dough is soft and springy. Dough should turn into a ball. If dough is too dry, add a very small amount of water. If it's too wet, add a very small amount of flour.
• Place dough on a floured board and cover with a dry towel. Allow to sit until ball doubles in size.
• Cut dough into 4 equal pieces. Roll into balls and again allow to rise. If you are not using the dough immediately, wrap each ball with plastic wrap and refrigerate. Once ready to use, unwrap ball and bring to room temperature.
• Place dough on floured board. Using hands, flatten dough and spread out to form a circle.
• Top with desired ingredients.
• Bake at 550 degrees for 5-6 minutes or until dough is golden brown.

Steps:

• Mix yeast and water (follow directions on yeast packet for proper water temperature), and set aside for 5-7 minutes.
• Combine flour, salt, dried oregano, and powdered garlic in a large mixing bowl. Create a well in the middle of the mixture and add one half of the yeast/water mixture.
• Work the water/yeast mixture in by hand. Dough should be very crumbly, and not really hold together.
• Add olive oil and the rest of the water/yeast mixture, and continue to combine by hand until dough is soft and smooth.
• (Alternate, if using fresh oregano and garlic) Add to the above step, add in garlic and oregano, and combine by hand until dough is soft and smooth.
• Place dough on a flat surface and vigorously knead for about 10 minutes. Alternatively, using an electric mixer with a dough hook, let the mixer work the dough for about 7 minutes under low-medium setting.
• Put dough in a greased bowl (or a lightly oiled bowl), and make sure grease/oil covers the outside of the dough. Let rise for 45-60 minutes in a warm (80-90 degree) place.
• Once dough has risen (increased to about double in size), punch it down (about three firm punches to the dough's surface), knead for another 2-3 minutes, and allow to rise again, per the instructions above). Repeat this step for a total of three rises.
• After the dough has risen for the third time, separate into two pieces (or more, if smaller pizzas are desired).
• Roll pizzas out into 13-14 inch circles and top as desired.
• Bake in a 475 degree oven for 20-25 minutes, or until crust is crispy and golden brown. A baking stone is strongly recommended. If using a baking stone, lightly sprinkle with corn meal to prevent sticking.
• To parbake (half bake the dough, and save for later), follow the above baking directions, but only bake for 8-10 minutes. Allow to cool, wrap in plastic wrap, and refrigerate for up to 24 hours, or freeze so they'll last longer.
• Alternative baking method - if your oven has the capability to do so, preheat oven and baking stone to 600 degrees. Adjust cooking time to 5-10 minutes, or until crust is crispy and golden brown. This method can also utilize bread flour, as it cooks at a high enough temperature to allow the bread flour to rise properly during cooking, yet not allow the glutens to break down during cooking and cause the dough to collapse, thus making for a soggy pizza. This is my preferred method, as it allows for a reduced cooking time and more of a "brick oven pizza" flavor and crispiness. It's also the preferable method to cook pizzas with more liquid ingredients, such as tomato sauce, fresh tomatoes, etc.