As we head into BBQ season, who better to turn to than the master of the grill, Bobby Flay and this here Bobby Flay pizza dough recipe. It whips up nice and quick, handles the high heat of the grill like a champ, and even allows you to get into experimenting with various olive oils. It’s a great recipe for those hot days when you don’t want to run your oven indoors – take this Bobby Flay pizza dough recipe and head out doors!
The Bobby Flay Pizza Dough
- 2/3 cup lukewarm water (105 degrees F to 115 degrees F)
- 2 1/2 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 2 tablespoons olive oil, plus additional for oiling bowl
- 1 3/4 to 2 cups all-purpose unbleached flour
- 1/4 cup finely ground yellow cornmeal
- 2 teaspoons coarse salt
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In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball.
Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill.
Recipe courtesy of Bobby Flay
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