Bobby Flay’s Pizza Dough Recipe-Fast and Easy, No-Rise Dough

If you love eating pizzas and making new pizza recipes at home, then Bobby Flay’s Pizza Dough Recipe will impress you.

I like trying new pizza dough recipes to see if they differ from my homemade pizza dough recipe.

I think some of the best pizza dough recipes have to be the authentic Neapolitan pizza dough recipe and the Poolish Pizza Dough recipe.

But is this pizza dough recipe from Bobby Flay as good as the ones mentioned above?

Does Bobby Flay Slay with his recipe?

Let’s find out if I would stick with his recipe or go back to making traditional Neapolitan pizza dough.

P.S.- This pizza dough is really good for someone who isn’t that into Neapolitan pizza and just wants to have the good old pizza with their favorite toppings and some cheese. So, I do back to this recipe when I have no time to make Neapolitan pizza dough.

So, if you want to try his amazing and super-easy pizza dough recipe, follow the steps below!

Ingredients for Bobby Flay’s Pizza Dough Recipe

– 240 grams of All Purpose Flour

– 1 tsp Sugar

– 1/2 tsp Instant Yeast

– 1/2 tsp Salt

– 149 ml Lukewarm Water

– 1 tbsp Olive Oil

Changes I made in my version of Bobby Flay’s Pizza Recipe

1. The video doesn’t clearly state how much yeast he used for four cups of flour. I used one cup of flour and used 1/2 tbsp of yeast and it worked like a charm. So I’m guessing Bobby used 2 tbsp for four cups(yes, he used a lot and hence proofs it for a lot less time).
A little bit of yeast goes a long way. My recipe uses 1/2 tsp of yeast for 240 grams of flour.

2. Bobby Flay does not rest the dough for 3-4 hours, or at least from the video, it doesn’t look like he proofs his dough long enough.
I usually let the dough proof for about 4-5 hours in a warm climate(basically during summers, but it might take longer in winter).
This gives the dough a nice fermented flavor, and it doesn’t smell/taste like yeast.

3. These small changes helped me get a better dough that made excellent pizza in my oven.

How to make Bobby Flay’s Pizza Dough?

Step 1–

Take one cup of flour or 240 grams of flour in a bowl.

Set aside all the other dry ingredients that you will need which is salt, sugar and yeast.

Step 2-

Mix all the dry ingredients in the bowl: the bread flour(I used all-purpose flour from my kitchen), sugar, yeast, and salt in the quantities mentioned above.

Make sure you use Instant active yeast and not dry instant yeast. You can also use active dry instant yeast, reserve some water for the total dedicated water for this recipe, and warm it up. And dissolve yeast and sugar in it.

If it froths up after 10 minutes if it doesn’t, then something went wrong, and make sure the water is lukewarm and not too hot.

Instant active yeast is fine granules of yeast, whereas dry instant yeast has larger granules, and you need to activate it in warm water and sugar before mixing it with dry ingredients.

You can mix the dry ingredients so the mixture is even.

Step 2

Now Pour some lukewarm water and start kneading the dough, till it forms a ball. 

Add 1 tbsp of olive oil towards the end, mix it into the dough, and incorporate it well.

Once done with kneading the dough, drizzle some olive oil in a bowl, place the dough ball in it, and cover it so it can rise.

Note- You can use less or more water while kneading to get the perfect dough ball.

Keep in mind that the water quantity might be slightly different for everyone, so be a little flexible on that.

However, try to use water that is lukewarm. I used room-temperature water here, but the reason Bobby uses hot water is to speed up the proofing process.

Since I recommend you proof it for at least 5 hours, room temp water is good. But if you want to make pizzas quickly and reduce the proofing time to one hour, then you can use warm water to speed up the yeast’s activation.

A simple trick to knowing if the water is not too hot is that it should be warm enough so that you can drink it without any issues.

Step 3

Now once the dough is proofed after 5 hours, make a ball, and the dough is sticky, so dunk that sticky dough ball in a bowl of dry all-purpose flour.

Coat it well in the flour as this makes it easy to work it, and now start stretching the dough.

After some time, the dough will have doubled in size, and it will be ready for your pizzas.

Step 4

Now stretch out the pizza dough, add some pizza sauce and toppings along with cheese, and cook it in the oven at 400°F for about 15 minutes.

If you can, just cook a Naan like I did and top it up with pizza sauce, toppings and cheese and pop that in the oven or air fryer.

Now, cook this inside a pizza oven and enjoy your pizza.

In progress(pages will be added soon)- For more detailed pizza recipes, check out these favorite pizzas of mine that you can use to make an amazing pizza with this dough!

My thoughts on this Pizza Dough Recipe

This recipe was easy and quick, giving the best crust on my pizzas.

For some reason, the ingredients work well together, and you get a nice brown crust while the inside is still chewy.

The toppings I used were some leftover chopped-up veggies from my fridge, and they tasted so good with some cheese on top.

However, this is an excellent go-to recipe when you do not want to ferment your dough long enough, and the pizza crust isn’t as crispy as it gets when I use the other recipes I shared on my blog.

Bobby Flay fails to slay this pizza dough recipe and I will highly recommend you read the authentic Neapolitan pizza dough recipe on my blog since it is the best out there!

I always ferment my dough for a day and later freeze the extra pizza dough balls and the results are far better.

RELATED POSTS-
Authentic Neapolitan Pizza Dough Recipe
Authentic New York Style Pizza Dough Recipe
Best Cold Fermented Pizza Dough Recipe- Detailed Guide
Best Thin Crust Pizza Dough Recipe{foolproof crispy recipe}

If you have the time try both and let me know which one you like better.

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