Bobby Flay Pizza Dough

We love this recipe! It meets the Nathan standard. ;)

Makes enough dough for 2 pizzas

·       3 1/2 to 4 cups bread flour, plus more for rolling

·       1 tsp. sugar

·       1 envelope instant dry yeast

·       2 tsp. kosher salt

·       1 ½ cups warm water

·       2 tbsp. + 2 tsp. olive oil

Note: Using bread flour will give you crispy crust. Substitute with all-purpose flour for a chewier crust.

Combine flour, sugar, yeast and kosher salt in the bowl of a stand mixer with the dough hook attachment and combine. While mixer is running, add water and 2 tbsp. olive oil, and beat until dough forms into a ball. If the dough is sticky, add additional flour 1 tbsp. at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tbsp. at a time. Once your dough has formed, mix on high for 15 min., then scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 tsp. olive oil, add the dough, cover the bowl with plastic wrap and place in a warm area to until it doubles in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.