The Best Ever Pizza Dough [courtesy of THE FOOD NETWORK/BOBBY FLAY]
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cups Gold Medal bread flour1 teaspoon sugar1 envelope dry yeast2 teaspoons Kosher salt1 1/2 cups water [110 degrees F]3 tablespoons olive oil, plus more for greasing pans
In a stand mixer, combine the flour, sugar, yeast, and kosher salt. While the mixer is running [with the hook attachment] add the warm water and olive oil and keep mixing/kneading until the dough forms a ball.
Remove the hook and take the bowl from the mixer. Cover the dough with greased plastic wrap and leave in a warm draft free area for at least 2 hours to rise [I know, but it's worth it].
Preheat your oven to 475 degrees.
When the dough has doubled in size, turn out onto a slightly floured suface and divide into 4 equal parts. Cover with plastic wrap and let them rest 10 minutes.
Roll each ball out very thinly...place rolled out dough onto the BACK side of a greased 10"x15" baking pan. I bake two pies at a time, it's all I have room for.
I like an extra thin and crispy crust, so I prebake the crusts before I put toppings upon them. I bake the rolled out dough at 475 for 15 minutes; then, I put my toppings on and bake another 12 to 15 minutes, sometimes hitting the BROIL setting to get the top all lovely and bubbly.
Serving Size: Yields 4 super thin pizza crusts
Remove the hook and take the bowl from the mixer. Cover the dough with greased plastic wrap and leave in a warm draft free area for at least 2 hours to rise [I know, but it's worth it].
Preheat your oven to 475 degrees.
When the dough has doubled in size, turn out onto a slightly floured suface and divide into 4 equal parts. Cover with plastic wrap and let them rest 10 minutes.
Roll each ball out very thinly...place rolled out dough onto the BACK side of a greased 10"x15" baking pan. I bake two pies at a time, it's all I have room for.
I like an extra thin and crispy crust, so I prebake the crusts before I put toppings upon them. I bake the rolled out dough at 475 for 15 minutes; then, I put my toppings on and bake another 12 to 15 minutes, sometimes hitting the BROIL setting to get the top all lovely and bubbly.
Serving Size: Yields 4 super thin pizza crusts
Nutritional Info Amount Per Serving
- Calories: 501.6
- Total Fat: 10.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,166.6 mg
- Total Carbs: 90.3 g
- Dietary Fiber: 2.2 g
- Protein: 12.6 g
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