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.

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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.

Bobby Flay's Pizza Dough Recipe
One cup All Purpose Flour

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.

Salt+Sugar+Yeast

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.

This is after an hour of proofing

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.

Bobby Flay's Pizza Dough Recipe
Pizza dough after 5 hours of proofing

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.

Bobby Flay's Pizza Dough Recipe
Cooked this pizza using Bobby Flay’s Pizza Dough, and it turned out delicious. Toppings- cheese and Bell Pepper.

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.

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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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Bobby Flay's Pizza Dough Recipe

Bobby Flay’s Pizza Dough Recipe

I tried the Bobby Flay's pizza dough reccipe and it is one of the easiest pizza dough recipe with a quick proof time. The pizzas had a decent cook time and they were crispy at the bottom. It was well aerated inside with nice air pockets.
5 from 5 votes
Prep Time 10 minutes
Cook Time 10 minutes
5 hours
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 240 grams All Purpose Flour
  • 1/2 tbsp Salt
  • 1 tbsp Sugar
  • 1/2 tbsp Yeast
  • 1 tbsp Olive Oil
  • 149 ml Water

Instructions
 

  • Take all the dry ingredients in a bowl and mix them well.
  • Now add water slowly and knead the dough with hand or use a dough mixer on slow and knead the dough.
  • Once the dough is ready, now add olive oil and knead the dough for abotu 1 minute to incorporate the olive oil well in the dough. Take very little olive oil in your palms and coat the final dough ball with it.
  • Let the dough proof for 5 hours. Now the dough is ready and you can make pizzas, naans or any other recipes you want with it.

Video

Keyword Easy Pizza Dough Recipe, Pizza Dough Recipe

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22 Comments

    1. If you are asking about the quantities, well, you can make more than one crust with this quantity, Depends on how large and thin you want your crust to be as well!
      You can always make more and freeze the pizza dough.

    1. I use active instant yeast, that doesnt need to foam. If you are using active dry yeast then you need to dissolve that first in lukewarm water with sugar.

        1. Well I think that must be a typo, you can make 2-3 crusts each of 80 grams if it is 3 or 120 grams each if it is 2. Usually you use pizza dough depending on the size of pizza you want to make. 100 grams a dough ball is like the average.

  1. Does this really need to rise/ proof for 5 hours? Has anyone used the dough before a full 5 hours and, if so, how did it work out?

    1. It will rise depending on how well it proofed. You can try it yourself because it depends on a lot of factors like the room temperature, humidity around it and most importantly, how long you proof it.

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