Crispy pizza dough

Votes: 4

Time: 1 hour 30 min.
Complexity: easily
Quantity: 2 pizzas (35 cm diameter)

"If you use bread flour, the crust will be more golden brown and crispy," explains Bobby Flay, his choice of flour for the dough. "If you can't find bread flour, you can substitute all-purpose flour, but then the crust will be more elastic."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 teaspoon of sugar
1 packet of dry instant yeast
2 teaspoons coarse salt
1.5 cups of water (40°C)
2 tbsp olive oil, plus 2 tsp
3.5 - 4 cups bread flour, plus a little more for working with the dough (Advice from the chefUsing bread flour makes the crust crispier. If you can't find bread flour, you can substitute all-purpose flour, but the crust will be more elastic.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: bread flour, yeast dough

Cooking the dish according to the recipe:

In the bowl of a stand mixer, mix until smooth. bread flour, sugar, yeast, and salt. While the mixer is running, add water and 2 tablespoons of oil and knead the dough until it forms a ball.

If the dough is sticky, add more flour, 1 tablespoon at a time, until the ball forms a firm ball. If the dough is too dry, add 1 tablespoon of water at a time. Turn the dough out onto a lightly floured surface and gently knead into a smooth, elastic ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Place the dough on a lightly floured surface and divide it into two equal portions. Cover each portion with a clean kitchen towel or plastic wrap and let rest for 10 minutes.

Categories:

recipe / Fast food / Pizzas / Bakery / Savory pies / Italian cuisine / Bobby Flay

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