Recipe courtesy of Bobby Flay
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe
Date made: 4/16
Chefs: Kaylee, Ava
Ingredients
- 3 1/2 to 4 cups bread flour, plus more for rolling (Chef’s Note: Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
- 1 teaspoon sugar
- 1 envelope instant dry yeast
- 2 teaspoons kosher salt
- 1 1/2 cups water, 110 degrees F
- 2 tablespoons olive oil, plus 2 teaspoons
Directions
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.
- 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.
- Turn the dough out onto a lightly floured surface and divide it into 2 equalpieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Review
It tasted good
Side note
– Do not eat the pizza dough raw, I tried it and it didn’t go well
