Why Make This Recipe
Making your own pizza dough at home is not just fun; it’s incredibly rewarding! There’s something special about the smell of freshly baked dough that fills your kitchen, and the best part? You control the ingredients. This recipe for Bobby Flay’s pizza dough is not only quick and easy, but it yields a wonderfully chewy and crispy crust that is perfect for any topping you desire. Whether you’re having a cozy night in or hosting a fun pizza party, this dough will be a star.
How to Make Bobby Flay Pizza Dough
Ingredients:
- 3 1/2 to 4 cups all-purpose flour (plus more for kneading)
- 1 teaspoon sugar
- 1 envelope (2 1/4 teaspoons) instant dry yeast
- 2 teaspoons kosher salt
- 1 1/2 cups warm water (110°F to 115°F)
- 2 tablespoons olive oil (plus more for coating)
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Directions:
-
Activate the Dough Base
In the bowl of a stand mixer with the dough hook (or a large mixing bowl for hand mixing), combine:- 3 1/2 cups flour
- 1 teaspoon sugar
- 1 envelope yeast
- 2 teaspoons kosher salt
-
Add Water and Olive Oil
With the mixer on low speed, gradually add:- 1 1/2 cups warm water
- 2 tablespoons olive oil
-
Knead the Dough
Knead the dough for about 5–6 minutes on medium speed (or 8–10 minutes by hand) until smooth and elastic. -
Let It Rise
Remove the dough and place it on a floured surface. Shape into a ball. Lightly coat a clean bowl with olive oil, place the dough inside, and turn to coat the surface with oil. Cover with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for about 1 hour or until doubled in size. -
Shape and Use
Once risen, punch the dough down. Turn it onto a lightly floured surface and divide in half for two pizzas or leave whole for one large pizza. Shape and stretch as desired.Optional: For a crisper crust, bake the rolled dough at 450°F for 5–7 minutes before adding toppings.
How to Serve Bobby Flay Pizza Dough
Once your dough is ready and shaped, it’s time to unleash your creativity! Add your favorite sauce, cheese, and toppings. Bake your pizza in a preheated oven according to the topping instructions, and enjoy the delectable results with family and friends.
How to Store Bobby Flay Pizza Dough
If you have leftovers or want to prepare the dough ahead of time, you can store the dough. Wrap the dough tightly in plastic wrap and place it in the refrigerator for up to 3 days. To freeze, wrap it tightly and store in a freezer-safe bag for up to 3 months. When ready to use, thaw it in the refrigerator overnight and let it rise again before baking.
Tips to Make Bobby Flay Pizza Dough
- The water should be warm but not too hot; it helps activate the yeast effectively.
- If your dough is too sticky, gradually add more flour while kneading until you get a smooth and elastic texture.
- Don’t skip the rising step! It makes a huge difference in the final texture of your crust.
Variations
Feel free to experiment with this dough! You can add herbs like oregano or garlic powder for added flavor. For a whole wheat version, replace some of the all-purpose flour with whole wheat flour.
FAQs
Can I use active dry yeast instead of instant dry yeast?
Yes, you can use active dry yeast! Just make sure to activate it in warm water with the sugar for about 5-10 minutes until it bubbles up before adding it to the flour mixture.
How long does it take for the dough to rise?
Typically, it takes about 1 hour in a warm environment for it to double in size. You can also let it rise in the refrigerator overnight for a more developed flavor.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day or two in advance and store it in the refrigerator or freeze it for later use. Just remember that it will need to rise again after thawing.
Bobby Flay Pizza Dough
Ingredients
Method
- In the bowl of a stand mixer with the dough hook (or a large mixing bowl for hand mixing), combine 3 1/2 cups flour, 1 teaspoon sugar, 1 envelope yeast, and 2 teaspoons kosher salt.
- With the mixer on low speed, gradually add 1 1/2 cups warm water and 2 tablespoons olive oil.
- Knead the dough for about 5–6 minutes on medium speed (or 8–10 minutes by hand) until smooth and elastic.
- Remove the dough and place it on a floured surface. Shape into a ball. Lightly coat a clean bowl with olive oil, place the dough inside, and turn to coat the surface with oil. Cover with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for about 1 hour or until doubled in size.
- Once risen, punch the dough down. Turn it onto a lightly floured surface and divide in half for two pizzas or leave whole for one large pizza. Shape and stretch as desired.
- Optional: For a crisper crust, bake the rolled dough at 450°F for 5–7 minutes before adding toppings.