Mattone Restaurant and Bar Signature Pizza Dough Recipe

20 min prep time | 1 hours 30 min total time | 3-4 servings | hard to make

Franco Francese from Mattone Restaurant shows Felicia how to toss pizza dough! For more information head to MattoneRestaurant.com or visit their location in La Grange Park at 9 E. 31st St.

And get this - they are offering 10% off for viewers who come in and mention the segment with Franco.

The deal will last through the end of July.

Ingredients

  • 2.5 lbs. high gluten flour
  • 2.5 lbs. Patent Flour
  • 2 ounces sugar
  • 1.5 tablespoons salt
  • 1.5 tablespoons fresh yeast
  • 7 tablespoons butter
  • 8 ounces of salad oil
  • 11 ounces 2% milk
  • 25 ounces warm water

Directions

1

Combine both flours, sugar and salt into a large mixer on low setting with dough hook accessory.

2

Dissolve butter in the milk on stove until butter is melted. 

3

Add fresh yeast to flour mixture and then start adding warm buttermilk combination. 

4

When butter and milk is added then start adding the oil.

5

When the oil is all added you can start adding warm water slowly and mix for about 12 minutes.

6

Remove from mixer and cover at room temperature for 60 minutes before using.