You know one thing that has never let me down? Pizza. I’m convinced that my food pyramid is really just one giant slice of pizza. I’m also convinced that I will never find a pizza dough recipe as good as Bobby Flay’s. Although I don’t have the stone brick oven I need to make a New York pizza, I do have an oven and a grill and with this dough, it’s really all I need.
This is actually the recipe I used my first time making pizza – eh lemme say three years ago. It’s such an easy recipe with a successful product, but of course the female in me wouldn’t be satisfied until I’ve tried them all. I can’t tell you how many flour tornadoes I’ve made in my kitchen experimenting with different pizza dough. Some with this type of flour, some with that, some using honey while others using sugar, dry active yeast vs. instant, blah blah blah.
To the point, I’ve yet to find a dough I like better than this. It’s simple, minimal, and the quick hour it takes to proof is the perfect amount of time to make some pizza sauce. Don’t want pizza? That’s a ridiculous question. Everyone wants pizza. What I’m saying is I use this for everything from foccachia to bread sticks to garlic knots.
So you ready for how easy this is? Place all of your dry ingredients in a bowl. Add water and oil. Mix until your dough forms. Knead. Wait. Shape. Cook. Eat. Break. Eat more. Finish. Cry.
Ideally this dough makes two 14″ pizzas, but I like to make mini ones because there’s nothing like having a personal pizza to yourself AMIRITE? You can bake or grill this so I’ll be sure to include both in the recipe. Let me tell you though, there’s nothing that compares to a homemade grilled pizza and you just might see my favorite recipe on here in a few days. You know what that means? Stay hungry.
- 4 c. bread flour (see notes below)
- 1 t. sugar
- 1 envelope instant dry yeast
- 2 t. kosher salt
- 1 1/2 c. warm water (110 degrees)
- 2 T. olive oil, plus more
- This dough can be made in a food processor or stand mixer, both with the dough attachment. Just follow the directions the same!
- Place the flour, sugar, yeast, and salt in the bowl of your mixer. Turn the speed to low and add the water and oil.
- Continue to mix until a ball of dough forms, about 2 minutes. You'll be able to tell once it's done because you're machine will be rocking all over the place.
- Remove the dough and knead for 5 minutes or until nice and smooth.
- In the same bowl, lightly oil all sides. Place the dough back in the bowl and allow to rise in a warm place for 1 hour. The dough will double in size.
- Punch down, shape into 2-4 balls and rest for 10 minutes.
- Shape into pizzas and drizzle with oil. If baking, preheat the oven with a pizza stone in to 500. Sauce and top the pizza and bake for 8-9 minutes. If grilling, heat the grill to medium high heat. Oil both sides of the pizza and place on the grill two minutes each side. It's ready to flip once it pulls off with no resistance. Remove and top, then place back on the grill for a few minutes until the cheese has melted.
- This dough can be refrigerated up to three days or frozen.
- All purpose flour can be replaced but it will result in a chewier crust.
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