How to Make Bobby Flay’s Signature Pizza Dough

Bobby Flay is known for his bold, Southwest-inspired flavors and his mastery of the grill. But the celebrity chef also knows his way around a pizza oven. Bobby’s secret to great pizza is his signature dough recipe. This dough delivers the ideal crispy-yet-chewy crust that provides the perfect base for creative pizza toppings.

Making dough from scratch might seem intimidating to novice bakers. But Bobby Flay’s pizza dough recipe is easy-to-follow. With just six basic ingredients, you can whip up a batch of dough in no time. Follow the step-by-step instructions below to learn how to make Bobby’s famous Pizza Dough crust right in your own kitchen.

Ingredients

Bobby’s pizza dough contains:

• All-purpose flour
• Instant yeast
• Sugar
• Salt
• Vegetable oil
• Warm water

Standard measuring tools like dry measuring cups and measuring spoons are all you need to gather the ingredients. The full ingredient quantities are listed further down in the instructions.

Step-by-Step Instructions

Prep the Ingredients

Before mixing up the dough, you’ll want to get all your ingredients prepped and ready to use. Here’s what to do:

• Measure the flour: Whisk the flour to aerate it before spooning it into the measuring cup. Then level off the top with a knife.
• Proof the yeast: Dissolve the yeast and sugar in the warm water. Set it aside for 5 minutes until bubbly and foamy. This “proofs” the yeast, confirming it’s active and ready leaven the dough.
• Measure remaining ingredients: Accurately measure out the rest of the ingredients while the yeast proofs.

Combine the Ingredients

Now you’re ready to actually make the pizza dough! Here are the step-by-step instructions:

1. Mix the flour, salt, oil, and yeast mixture in a large bowl until a shaggy dough starts to form. You can use a wooden spoon or rubber spatula.
2. Turn out the dough onto a clean, lightly floured work surface. Begin kneading the dough by folding and pressing it with the palm of your hand.
3. Knead thoroughly for 5 full minutes until the dough becomes smooth and elastic. Form it into a taut round ball.
4. Coat dough ball in oil. Place in a large, lightly oiled bowl and turn to coat the dough on all sides.
5. Cover the bowl tightly with plastic wrap. Set it aside in a warm, draft-free area to rise for 1 hour. The dough should nearly double in size as the yeast ferments.
6. Punch down risen dough to deflate it. Turn it out back onto the floured surface.
7. Knead dough for 1 minute then cut into 2 equal portions. Shape as desired into rounds or rectangles.
8. Cover and let rise again for 30 minutes before flattening out and topping with sauce and toppings. Follow your pizza recipe from there!

Bobby Flay’s Pizza Dough Recipe

Use these precise measurements for perfect pizza dough every time:

• 3 cups (381g) bread flour
• 1 teaspoon (3g) instant yeast
• 2 teaspoons (10g) fine granulated sugar
• 1 teaspoon (6g) fine sea salt
• 2 Tablespoons (28g) extra virgin olive oil, plus more for coating
• 1 cup (250g) warm water (about 110°F)

This recipe makes enough dough for two 12-14 inch pizzas.

Frequently Asked Questions

1. Why use bread flour instead of all-purpose?

Bread flour has a higher protein content than all-purpose flour. This gives pizza dough more structure and chew.

2. Does the dough have to double in size when rising?

The dough doesn’t need to precisely double during the first rise. But it should expand to nearly double the original size as the yeast releases carbon dioxide gas.

3. Can the dough be made ahead of time?

Yes! Prepare the dough through the first rise stage up to one day ahead. Punch it down and store covered in the fridge. Pull it out 30 minutes before shaping.

4. What water temperature works best?

Aim for water between 110-115°F to properly activate the yeast without killing it. Check with an instant-read thermometer, if you have one.

5. Is a pizza stone necessary?

A pizza stone isn’t essential but it does help crispy crusts. A thick baking sheet also works. Place it in the oven while preheating so it gets piping hot.

In Summary

Bobby Flay’s signature pizza dough takes just over an hour of active prep time. Most of that time is hands-off rising as the yeast works its magic. Follow the instructions precisely for light, bubbly, beautifully baked pizza crust. Top it simply with classic marinara and mozzarella or load it up with Flay’s favorite Southwest flavors. However you top it, this dough delivers on texture and taste.

You Can Also Read Here The Complete Guide to Preparing Tomato Confit