This bobby flay pizza dough makes two crisp-edged, chewy 12-inch pizzas. The formula uses bread flour for structure, yeast and sugar for a light rise, olive oil for tenderness, and a very hot oven for a browned crust.
For the most reliable bobby flay pizza dough recipe at home, watch the dough rather than relying only on the clock: it should become smooth after kneading and nearly double during its first rise.
Bobby Flay Pizza Dough Recipe: Ingredients, Quantities, and Yield
Yield: 2 pizza dough balls, enough for two 12-inch pizzas
- 3 1/2 to 4 cups bread flour, plus more for handling
- 1 teaspoon granulated sugar
- 1 envelope, or 2 1/4 teaspoons, instant dry yeast
- 2 teaspoons kosher salt
- 1 1/2 cups warm water, about 105 to 110°F
- 2 tablespoons olive oil, plus more for the bowl and baking
Use the smaller amount of flour first. You can add more during kneading if the dough stays wet and clings heavily to the bowl. The finished dough should feel soft and slightly tacky, not wet, stiff, or crumbly.
Bobby Flay Pizza Dough: Mix, Knead, and Proof
- Fit a stand mixer with a dough hook. Add 3 1/2 cups of the flour, sugar, and yeast to the bowl. Mix briefly to distribute the ingredients.
- With the mixer running on low, pour in the warm water and olive oil. Mix until the ingredients form a shaggy dough, about 1 to 2 minutes.
- Add the salt, then knead on medium-low speed for about 10 minutes. The dough should pull away from the sides of the bowl, feel elastic, and stretch without immediately tearing. If it remains very sticky after several minutes, add the remaining flour 1 tablespoon at a time.
- Lightly oil a large bowl. Shape the dough into a ball, place it in the bowl, and turn it once to coat. Cover the bowl and let the dough rise in a warm, draft-free spot for about 1 hour, or until it has nearly doubled.
To check the proof, press one fingertip gently into the dough. If the indentation slowly springs back, it is ready. If the dough collapses or feels fragile, it has risen too far; gently deflate it and continue with shaping.
Divide the risen dough into two equal portions. Tuck the edges underneath to make smooth balls, place them on a lightly oiled tray, cover, and let them rest for 10 minutes. This short rest relaxes the gluten and makes the dough easier to stretch.
Shape and Top the Dough for Two Pizzas
- Lightly flour your work surface and place one dough ball on it. Press from the center outward, leaving a slightly thicker rim around the edge.
- Stretch or roll the dough into a 12-inch round about 1/2 inch thick. Lift and turn it as you work, but avoid pressing the outer rim flat.
- Transfer the round to a lightly oiled pizza peel, parchment sheet, or inverted baking sheet. If the dough shrinks, let it rest for 5 minutes before stretching it again.
- Brush the surface lightly with olive oil, then add a thin layer of sauce and your toppings. Heavy toppings can make the center soggy, so leave a small border and use moderate amounts.
Repeat with the second dough ball. For a thicker, softer crust, stretch each round slightly less than 12 inches. For a thinner, crisper crust, stretch it closer to 13 inches and keep the toppings light.
Bake at High Heat in a Home Oven
Place a pizza stone or steel on a rack in the upper-middle or lower-middle position. Heat the oven to 500°F for at least 45 minutes so the baking surface fully saturates with heat. If your oven reaches 550°F, use that temperature according to the manufacturer’s limits.
Slide the topped pizza onto the hot stone or steel and bake for 10 to 12 minutes, rotating it halfway through if one side browns faster. The pizza is ready when the rim is puffed and golden, the underside is browned in spots, and the cheese is bubbling.
Without a stone or steel, preheat an inverted rimmed baking sheet in the oven and transfer the pizza onto it. Bake one pizza at a time for about 12 to 15 minutes, checking the bottom before removing it. Let each pizza cool for 2 minutes before slicing so the crust sets while it stays crisp.