Perfect Pizza Crust

Good morning back-to-work-after-a-long-weekend day! ugh, right? I’m pretty sure there’s nothing worse. Well, maybe there are a few things worse.

  • ripping off a hangnail, and now your finger won’t stop bleeding
  • waking up only to realize you overslept, and you get that sinking feeling deep down in your gut
  • being super excited for your favorite show to be on this evening. Sitting down with your favorite beverage all ready for an exciting next hour, only to realize that it’s a re-run. the.worst.
  • trying to break the habit of typing two spaces after the end of a sentence after doing it that way for 15 years or so.
  • seeing a picture of something yummy, hoping that when you click on it, you’re going  to get the recipe, just to find out that you only get the recipe for part of the picture.
Yes ma’am, I am doing that to you.  While the full recipe for the yummy pizza above will be making an appearance here soon, you have to start with the basics.  Today I’m starting with the pizza crust.  It’s a Bobby Flay recipe that I think is absolutely perfect.  I will never buy refrigerated pizza dough again now that I have this little gem.  I recommend you try it. Memorize it.
Bobby’s original recipe is actually for two rounds of pizza dough.  So if you would like to make two different personalized pizzas, just double all my measurements.  Or it could make one large pizza.  I just like how manageable this size is. This recipe will serve 2-3 people. Two large portions or three small.
I hope your Memorial Day weekend was grand. I hope it was full of gorgeous weather, sleeping in, BBQ’s, and lots of good food. I hope the ease back into reality doesn’t suck for you as much as it does for me. I’d so rather be back in bed with my Honey right now, who’s still sleeping ever so peacefully, while I head out to the gym before the birds even stretched their cute little feathers.  I hope you have dinner planned already, but if you don’t – start here with this pizza dough.  Or there are lots of other options here on my recipe page. Get into it.

Perfect Pizza Crust

adapted from Bobby Flay


1 3/4 to 2 cups flour, plus more for rolling (I usually end up needing about 2 cups)

1/2 teaspoon sugar

3/4 teaspoon instant dry yeast

1 teaspoon kosher salt

3/4 cups warm water, 110 degrees F

1 Tablespoons olive oil, plus 2 teaspoons

Combine the flour, sugar, yeast and kosher salt in the bowl of a stand mixer, fitted with the hook attachment, and combine. While the mixer is running, add the water and 2 Tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky (which mine always is when I start with just the 1 3/4 of flour), add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 Tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons of olive oil, add the dough. Cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.

Turn the dough out onto a lightly floured surface. Cover with a clean kitchen towel or plastic wrap and let it rest for 10 minutes.  Roll out with a rolling pin or your lightly floured fingers even.

Once rolled, you could either top with toppings and pop into a 350 degree oven for about 25 minutes.  Or you could throw it directly on the grill with your favorite toppings – yes, you can grill pizza!  I promise to bring you one of my favorite pizza recipes later this week.  This is your base.  This is where you must start.  Get this down, and the possibilities for your pizza life are endless!

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