Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.
Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.
Carrabba's Pizza Dough Recipe
Carrabba's Itlain Grill Restaurant Recipe
2/3 cup water
1 tablespoon extra-virgin olive oil, plus more for the bowl
1 teaspoon salt
1 teaspoon instant yeast
2 cups all purpose flour, as needed
olive oil for the bowl
To make the dough in a heavy duty standing mixer, come by the water, oil, salt, and yeast in the bowl of the mixture fitted with the paddle attachment. With the machine on low, gradually add enough of the flour to make a soft dough that pulled away from the sides of the bowl. Change the dough hook. Knead on medium-low speed, adding more flour as needed to keep the doe tacky, but not sticky, until the dough smooth and elastic, about 8 minutes. If the dough climbs up on the hook, pull it down.
To make the dough by hand, in a large bowl, combine the water, oil, salt, and yeast. Using a sturdy wooden spoon, stir in enough of the flour to make dough that cannot be stirred. Turn out on to a well floured work surface. Knead the dough, adding just enough flour as necessary to keep the dough from sticking to the work surface, until the dough is smooth inelastic butt slightly tacky to the touch, about 8 minutes.
Lightly oil the inside of a medium bowl. Shape the dough into a ball. Place in the bowl and roll the dough to coat with oil. Turn smooth side up and cover tightly with plastic wrap. Let stand in a warm place until the dough has doubled in volume ( when you insert a finger into the dough, the hole will remain 40 seconds before filling, about 2 hours.)
To make the dough ahead, place the bowl with the dough in the refrigerator. Refrigerate for at least 12 and up to 24 hours to rise slowly. Remove the dough from the refrigerator 1 hour to lose its chill before using.