Bobby Flay's Pizza Dough
Filed under
Breads
Recipe courtesy Bobby Flay. Makes 2 (14-inch) crusts. Bread flour gives a much crisper crust; all-purpose gives a chewier one.
Ingredients
- 4 cup Bread flour, 3 1/2 to 4 cups, plus more for rolling
- 1 tsp Sugar
- 1 Instant yeast, envelope
- 2 tsp Kosher salt
- 1 1/2 cup Water, 110 degrees F
- 2 tbsp Olive oil, plus 2 teaspoons
Directions
- Combine the flour, sugar, yeast and salt in a stand mixer. With it running, add the water and 2 tablespoons oil and beat until the dough forms a ball. Add flour or water a tablespoon at a time if it's too sticky or dry.
- Knead gently on a lightly floured surface into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons oil, add the dough, cover with plastic and let double in a warm place, about 1 hour.
- Divide into 2 pieces, cover each and rest 10 minutes before shaping.