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Bobby Flay Pizza Dough Recipe

Make restaurant-quality pizza dough at home with Bobby Flay’s foolproof recipe!
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Prep Time 15 minutes
Cook Time 12 minutes
Servings 2
Calories 200 kcal

Equipment

  • Large mixing bowl

Ingredients
  

For the Dough:

  • 4½ cups bread flour for chewy texture
  • 1¾ teaspoons fine sea salt
  • 1 teaspoon instant yeast or 1¼ tsp active dry yeast, bloomed in water
  • 2 tablespoons olive oil
  • 1¾ cups cool water around 65°F

Optional Add-ins:

  • 1 tablespoon honey or sugar for a hint of sweetness & better browning
  • 1 teaspoon garlic powder for a subtle savory boost
  • 1 tablespoon chopped fresh herbs like rosemary or oregano for an aromatic crust

Instructions
 

1️⃣ Mix the Dry Ingredients:

  • In a large bowl, whisk together bread flour, salt, and yeast until evenly mixed.
  • If using garlic powder or herbs, add them now for extra flavor.

2️⃣ Form the Dough:

  • Make a well in the center and add olive oil and cool water.
  • Stir with a wooden spoon or hands until a shaggy dough forms.

3️⃣ Rest & Autolyse:

  • Cover with a damp towel and let rest for 20-30 minutes (this helps gluten develop).

4️⃣ Knead the Dough:

  • Turn dough onto a floured surface and knead for 5-7 minutes until smooth.
  • Do the windowpane test (stretch a small piece—if it doesn’t tear, it’s ready).

5️⃣ First Rise (Bulk Fermentation):

  • Place dough in a lightly oiled bowl, cover, and let rise for 1-2 hours (until doubled in size).
  • For best flavor: Refrigerate overnight for a slow, cold fermentation.

6️⃣ Divide & Shape:

  • Turn the risen dough onto a floured surface and gently divide into 2-4 portions.
  • Shape each into a tight ball, then cover and let rise for 45-60 minutes (if not cold fermenting).

7️⃣ Prepare for Baking:

  • Preheat oven to 500°F+ (with a pizza stone inside for best results).
  • On a floured surface, hand-stretch (or roll) each dough ball into a 10-12 inch pizza crust.
  • Add your favorite toppings.

8️⃣ Bake to Perfection:

  • Transfer to the hot pizza stone and bake for 8-12 minutes, until golden and crispy.
  • Let cool for 5 minutes before slicing.

Notes

  • Cold Fermentation: Refrigerate dough for 8-72 hours for deeper flavor. Let it sit at room temp for 1-2 hours before baking.
  • Whole Wheat Option: Swap 1½ cups flour for whole wheat. Add 1-2 tbsp extra water.
  • Sourdough Style: Replace yeast with ½ cup sourdough starter and reduce water by ¼ cup.
  • Beer Dough: Replace half the water with beer for a maltier flavor.
  • Garlic-Herb Crust: Add 2 tbsp chopped herbs + 1 tsp garlic powder to the dough.
  • Spicy Kick: Mix in 1 tsp red pepper flakes + 1 tbsp Italian seasoning.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 38gProtein: 6gFat: 3gFiber: 1g
Keyword Bobby Flay pizza dough
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