Bobby Flay's Pizza Dough
Recipe: #14527
October 09, 2014
Categories: Breads, Pizza, Pizza Dough, One-Pot Meal, Oven Bake, Kosher, Low Cholesterol No Eggs, Vegetarian, Flour, more
"Really I always thought active dry yeast needed to be proofed in water first, not so this turned out awesome! Bobby says; that using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose"
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (860.5 g)
- Calories 1878.3
- Total Fat - 47 g
- Saturated Fat - 7 g
- Cholesterol - 4.4 mg
- Sodium - 4816.8 mg
- Total Carbohydrate - 326.8 g
- Dietary Fiber - 45.1 g
- Sugars - 26.1 g
- Protein - 62.8 g
- Calcium - 262.2 mg
- Iron - 20.1 mg
- Vitamin C - 28.5 mg
- Thiamin - 2.4 mg
Step by Step Method
Step 1
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Step 2
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
Step 3
Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Step 4
Roll out the dough and top with toppings.
Tips
No special items needed.
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