Mattone Restaurant and Bar Signature Pizza Dough Recipe
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.
- 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
Combine both flours, sugar and salt into a large mixer on low setting with dough hook accessory.
Dissolve butter in the milk on stove until butter is melted.
Add fresh yeast to flour mixture and then start adding warm buttermilk combination.
When butter and milk is added then start adding the oil.
When the oil is all added you can start adding warm water slowly and mix for about 12 minutes.
Remove from mixer and cover at room temperature for 60 minutes before using.