Pizza Dough

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I have never worked with bread flour before, I think it really made the difference with my dough experience. I did not measure the water temp, I just used fresh lukewarm kettle water. Also didn't use a mixer. After splitting the dough in two, I baked one hand-tossed style on an air-baking sheet, and one pan-crust style in a 13x9 coated cake pan. I really have to say, things just come out crispier with coated pans (sometimes you want that, sometimes you don't! and that pizza's dough was crispier and more done. I did not roll either one out, I just pressed out the dough with my fingers. I made chicken alfredo pizzas which I then topped with fresh bruschetta after the pizza had cooled some. I downgraded it one star because the dough is slightly bread-machine texture which is not ideal. But it is good.

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I think some might have a problem with too much salt because they are using the wrong kind of salt.

This calls for kosher salt, which is coarse grain salt. It has half the potency of table salt.

In other words, if it calls for 2 tsp kosher salt, only use 1 tsp table salt.

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We have been using this recipe for months now. We only tried a few prior to this one, but I do not want to try a new one because this works so well. We make pizza all the time and prefer it to going out for pizza! I substituted garlic salt for salt to add some flavor. I got the idea from a prior posting. I hope it turns out just as great! By the way, I calculated the calories (roughly and I think it's about 2015 calories per recipe or 1007.5 per dough ball (if you divide your recipe in two like it suggests. Just divide that by the number of slices!

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This was ok. A little too salty for my taste the first time I tried it. The second time was perfect because I cut back on the salt by half a teaspoon and added 2 teaspoons of garlic powder. Baked at 450 for 10-15 minutes.

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The dough is very easy to make. It makes GREAT pizza.

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Ever since I first made this Pizza dough (Thank you, Bobby Flay This is the only pizza dough recipe I use! So easy and my kids love it!

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Excellent and easy.

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Excellent!!! I just made this recipe and this was one of the easiest recipe that I have tried. I never made dough before but today was my first time. I absolutely loved the taste, and how easy it was to make. We put our pizza in the oven for 450 for about 10-15 minutes. And it turned out great, but I kept an eye on it the whole time. You could try a lower temp just matter of keeping an eye out for it. This will know be my recipe for pizza dough every time. Thanks Bobby Flay!!

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Excellent! This is now my go-to recipe for pizza dough. I used all-purpose flour instead of bread flour, and it came out fine (will use bread flour next time. Also did it all in my stand mixer - used the dough hook to knead it. I wish he had scaled it to one pizza instad of two: what is the measure for 1/2 packet of yeast? Can you freeze the second half to use later? I cut the recipe in half for one pizza, probably used too much yeast, but it turned out excellent. I like thin-ish crusty-ish pizza crust, not thick and chewy - this one fit the bill. Nice job, Bobby.

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Really simple yet tasty recipe. Used it to make calzone. They came out great! I've saved this to my recipe files and "will" be using it again... Thanks a lot