Bobby Flay Pizza Dough Recipe

In a bowl mix the flour, the water and the yeast using a spoon. Once it has begun to form lumps add the oil and the salt. Continue to mix and then transfer to a lightly floured surface.

Fold the dough in half over itself towards you. Grab it and turn it 90 degrees and fold again.

Repeat the operation again and again. Folding and turning.

I repeated the aeration for at least 30 times. Place in a slightly oiled bowl and cover with humid kitchen towel or plastic wrap. Let it rest for 15 minutes.

Transfer onto your working surface and fold the dough onto itself once again.

Transfer to the bowl and let it rat for another 15 minutes.

Repeat the operation 3 times. By the third time the dough will have changed its texture and it will no longer be sticky.

Transfer to the bowl, cover in plastic wrap and refrigerate for 24 hours.

Remove the pizza dough from the refrigerator and let it rest for an hour at room temperature before working with it.

Divide the dough in 3 equal pieces.

Pre-heat the oven to 375 F°. Oil the baking trays with olive oil using a brush.

Generously flour your counter-top and use your fingertips to stretch the dough starting from the outside in. Flip the dough and continue to stretch using your fingertips.

Transfer the dough to a baking tray by placing your arm across the dough. Fold it onto your forearm with your hands facing down and use your other arm to grab the other half of the dough. Place it on the trays and distribute the dough so that it covers the edges of the tray.

Bake in the bottom part of the oven for 15 minutes and then move to the center rack and cook for 10 more minutes.

Add the toppings of your choosing and bake once again.

Pizza Dough

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Ingredients

  

• Bread Flour - 1 kg
• Water - 24 oz
• Olive Oil - 1.5 oz
• Dried Yeast - 1/4 oz
• Sugar - 1 tsp
• Kosher salt - pinch

Instructions

 

• In a bowl mix the flour, the water and the yeast using a spoon. Once it has begun to form lumps add the oil and the salt. Continue to mix and then transfer to a lightly floured surface.
• Fold the dough in half over itself towards you. Grab it and turn it 90 degrees and fold again.
• Repeat the operation again and again. Folding and turning.
• I repeated the aeration for at least 30 times. Place in a slightly oiled bowl and cover with humid kitchen towel or plastic wrap. Let it rest for 15 minutes.
• Transfer onto your working surface and fold the dough onto itself once again.
• Transfer to the bowl and let it rat for another 15 minutes.
• Repeat the operation 3 times. By the third time the dough will have changed its texture and it will no longer be sticky.
• Transfer to the bowl, cover in plastic wrap and refrigerate for 24 hours.
• Remove the pizza dough from the refrigerator and let it rest for an hour at room temperature before working with it.
• Divide the dough in 3 equal pieces.
• Pre-heat the oven to 375 F°. Oil the baking trays with olive oil using a brush.
• Generously flour your counter-top and use your fingertips to stretch the dough starting from the outside in. Flip the dough and continue to stretch using your fingertips.
• Transfer the dough to a baking tray by placing your arm across the dough. Fold it onto your forearm with your hands facing down and use your other arm to grab the other half of the dough. Place it on the trays and distribute the dough so that it covers the edges of the tray.
• Bake in the bottom part of the oven for 15 minutes and then move to the center rack and cook for 10 more minutes.
• Add the toppings of your choosing and bake once again.