I’ve come to really like Bobby Flay’s recipes, especially during this time of year. I’ve got two of his cookbooks, and I’ve absolutely loved everything I’ve made. Yes, his ingredient lists are a little long, but I’ve found all his extra little condiments he adds really make a huge difference! I guess that’s why he’s famous…
For the DOUGH:
Recipe adapted from Food Network Magazine
1 tbsp sugar
1 1/4 oz packet of active yeast
3 tbsp olive oil, plus more for brushing
3 3/4 cup all-purpose flour, plus more for dusting
1 1/2 tsp salt
In the bowl of a stand mixer, mix 1 1/3 cups of warm water (105 degrees) and sugar. Stir in the yeast and let set about 10 minutes. It will be foamy when done. Stir in olive oil. Whisk the flour and salt together in a separate bowl. Slowly add the flour mixture to the yeast mixture, turning on the mixer after each addition. (I use my dough hook the entire time). It may be necessary to scrape the sides occasionally. Continue mixing with dough hook for about 10 minutes on medium speed. Dough will pull from the sides of bowl when it is ready. Transfer to a bowl coated in a little olive oil. Sometimes it helps to sprinkle a little extra flour on your hands and on the dough to get it out of the bowl. Brush dough with olive oil once in bowl. Cover with dish towel and set in a warm place. Let it rise for about 1 1/2 or 2 hours. SERIOUSLY…pizza dough is so easy to make!
I hope you give this one a try! It’s great and super easy to change up to your personal preferences.