Bobby Flay’s Pizza Dough is the perfect foundation for creating homemade pizzas that taste just as good as those from your favorite pizzeria. His recipe produces a dough that is soft on the inside with a crisp, chewy crust, making it ideal for both thin and thick pizzas. With just a handful of pantry staples, you can master this versatile dough at home and customize it with any toppings you love.

What is Bobby Flay Pizza Dough?

Pizza dough is made from a simple mix of flour, water, yeast, salt, and olive oil. Bobby Flay’s version balances the right ratio of ingredients and resting time, giving you dough that is easy to work with and delivers excellent flavor. It can be baked in a regular oven, on a pizza stone, or even grilled for a smoky twist.

Other Popular Bobby Flay Recipes

Why You Love This Recipe

Restaurant-style texture – Crispy outside with a soft, chewy interior.
Simple ingredients – Use pantry staples you likely already have.
Versatile base – Works for pizzas, calzones, and flatbreads.
Make-ahead friendly – Can be refrigerated or frozen for later use.
Customizable – Pairs with endless topping combinations.

Ingredients Needed to Make Bobby Flay Pizza Dough

3 ½ to 4 cups bread flour (plus extra for dusting)
1 teaspoon sugar
1 envelope (2 ¼ teaspoons) instant dry yeast
2 teaspoons kosher salt
1 ½ cups warm water (110°F)
2 tablespoons olive oil (plus extra for greasing)

Instructions to Prepare Bobby Flay Pizza Dough

Activate the yeast – In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
Mix the dry ingredients – Add flour and salt to the bowl. Stir until a shaggy dough forms.
Knead the dough – Transfer to a floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
First rise – Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1–1.5 hours until doubled in size.
Shape the dough – Punch down, divide into portions (2–3 for medium pizzas), and shape into balls. Let rest for 10 minutes before rolling.
Ready to use – Roll out to your desired thickness, add toppings, and bake in a preheated oven at 475°F (245°C) until golden and crisp.

What Goes Well With Bobby Flay Pizza Dough

Classic Margherita – Tomato sauce, mozzarella, and basil.
Pepperoni favorite – Spicy pepperoni with mozzarella cheese.
Veggie mix – Peppers, mushrooms, onions, and olives.
BBQ chicken – Chicken, BBQ sauce, red onion, and cilantro.
White pizza – Ricotta, mozzarella, garlic, and spinach.

Pro Tips to Make Perfect Bobby Flay Pizza Dough

Use bread flour – Higher protein creates better chew.
Mind the water temperature – Warm water activates yeast without killing it.
Let it rise properly – A full rise develops flavor and texture.
Don’t over-flour – Too much flour can make dough tough.
Preheat your oven – A very hot oven ensures a crisp crust.
Use a pizza stone – Helps mimic pizzeria-style results.
Brush with oil – Olive oil prevents sogginess under the sauce.

Variations of Bobby Flay Pizza Dough

Whole wheat version – Replace half the bread flour with whole wheat.
Herb-infused – Add dried oregano or basil to the dough.
Garlic dough – Mix in roasted garlic for added flavor.
Stuffed crust – Roll cheese into the edges before baking.
Thin crust – Roll very thin and bake quickly at high heat.
Grilled pizza – Cook dough directly on a grill for smoky flavor.

Storage Guidelines for Bobby Flay Pizza Dough

Refrigerate – Store dough in a greased bowl, covered, for up to 3 days.
Freeze – Wrap portions tightly in plastic wrap and freeze for up to 2 months.
Thaw properly – Defrost overnight in the fridge, then bring to room temperature before rolling.
Par-bake option – Bake crust halfway, then freeze for quick weeknight pizzas.

Reheating Tips for Bobby Flay Pizza Dough (Baked Crusts)

Oven method – Reheat at 375°F until warmed and crisp.
Skillet method – Heat slices in a dry skillet for crunchy bottoms.
Microwave option – Quick but may soften the crust.
From frozen – Bake straight from frozen for convenience.

Nutritional Value (per serving)

Calories: ~190
Protein: 6g
Carbohydrates: 34g
Fat: 3g
Fiber: 1g
Sodium: 320mg

FAQs

How long should Bobby Flay pizza dough rise?

The dough should rise for about 1 to 1.5 hours in a warm place until it doubles in size. A longer rise helps develop better texture and flavor.

Can you make Bobby Flay’s pizza dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 3 days. Just bring it to room temperature before rolling it out for best results.

What type of flour is best for Bobby Flay’s pizza dough?

Bread flour is the best choice because its higher protein content gives the crust a chewy, pizzeria-style texture. All-purpose flour can also work, but will produce a softer crust.

How do you keep homemade pizza dough from sticking?

Lightly flour your work surface and rolling pin before shaping the dough. Dusting the baking sheet or pizza stone with cornmeal also prevents sticking and adds crunch to the crust.

Final Words

Bobby Flay’s Pizza Dough is a versatile, reliable recipe that brings the authentic pizzeria experience to your kitchen. With a chewy yet crisp crust, it’s the ideal base for any topping combination you love. Once you master this recipe, you’ll never go back to store-bought dough.