Olive Garden Pizza Dough Recipes

COPYCAT OLIVE GARDEN PIZZA BOWL

Steps:

• Cut each one-pound bread dough in half to make four 8-ounce pieces. Roll each into a ball and flatten into a circle on a well-floured counter. The dough will take some time to relax so keep pressing into a circle, let it relax and press again until each dough ball is eight inches across. Cover with a dish towel until later.
• If making the Alfredo sauce from scratch, melt butter in a medium sauce pan over medium heat and add cream, nutmeg, mustard, salt, pepper and Italian seasoning. Stir and heat and once heated, stir in the Parmesan cheese. Heat to melt the cheese and set aside off heat. The sauce can be made a day ahead.
• If making the meatballs from scratch, heat oven to 375 degrees F.
• In a medium bowl place milk and bread, pressing the bread into the milk. Let this set while you prepare the other ingredients.
• In a medium to large bowl place the ground beef, the egg, ricotta, onion, Parmesan, parsley, nutmeg, salt, pepper and mozzarella.
• Squeeze all milk out of the bread with your hands and add the bread to the beef mixture. Discard milk.
• Mix the meatball mixture until combined. Use a one-ounce scoop and scoop out all of the mixture onto your counter or cutting board.
• Line a sheet tray with parchment paper and drizzle 2 tablespoons of olive oil onto the parchment. Pick up each meatball and pull apart into two, giving you two half-ounce meatballs. Will yield about 32-36 half-ounce meatballs.
• Roll each into a ball using your palms and line up on the tray. Then drizzle two more tablespoons of oil over the top and bake for 15 minutes or until cooked through. Remove from oven and set aside.
• If making the Italian tomato sauce from scratch, follow recipe here. Set aside.
• Once the bread dough has softened and stretched to an eight-inch circle, dust off all flour and place back onto a flour free counter.
• Preheat the oven to 450 degrees F.
• We used a metal mixing bowl to bake our dough into a bowl. The bowl was 7" wide at top, 3" wide at bottom and 4" deep. You can use any bowl, ceramic or metal as long as it is oven safe. You can also use a bowl with dimensions slightly different than ours. The trick is to find an oven safe bowl that will hold the dough in place while it bakes with a finished opening no wider than 7".
• Place the bowl on a foil lined sheet tray upside down and place in the preheated oven to heat.
• Use olive oil and brush a ring of oil around the dough leaving about 3" in the center. Repeat for the remaining three doughs. Divid one cup of the Parmesan cheese over each oil ring, pressing into the oil.
• Open the oven door and brush the bowl with the olive oil and then quickly place one 8" prepared dough over the bowl, cheese face up. If you have more than one bowl, bake as many at once as you want. If just one bowl, then repeat process until all four doughs are baked.
• Bake for five minutes then rotate pan and bake for five more minutes. At this point, the outside should be nice and golden brown. Open oven door and slide rack out. Using a dish towel or mitts, lift off cooked dough bowl and stand upright on a cooling rack to cool. Brush more oil on the bowl and continue until all four are baked. Set these aside and turn off the oven.
• In a medium pan, brown sausage and ground beef, breaking up pieces as you cook. Once browned, add all of the tomato sauce and keep warm.
• Warm the Alfredo sauce. If made ahead, the butter fat will separate. Just whisk as you heat and it will come together and stabilize.
• Place the meatballs in a sauce pan with a little water and heat.
• To serve, lay out the four pizza-bowls on serving plates and divided the hot Alfredo sauce between the four.
• Next divide the shredded Fontina over the Alfredo.
• Next place half of the meat sauce over the Fontina.
• Next place half of the meatballs over the meat sauce.
• Next divide the shredded mozzarella over the meatballs.
• Next divide the remaining meat sauce over the mozzarella.
• Finally divide the remaining meatballs over the meat sauce and sprinkle the tops with the remaining cup of Parmesan cheese.
• Serve with lots of napkins.

PIZZA HUT OR OLIVE GARDEN BREADSTICKS

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.

OLIVE OIL PIZZA DOUGH -- NO KNEADING NEEDED! --

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.