If your family loves homemade pizza night, this Bobby Flay-inspired pizza dough recipe is about to become your new weekly tradition. It’s chewy, golden, and full of flavor — everything you want in a pizza crust. Whether you like it thin and crispy or thick and bubbly, this dough is flexible enough to make it all happen.
I’ve been using this recipe for years and what I love most is how approachable it is, even if you’ve never made dough before. It’s easy to mix, easy to stretch, and makes a pizza night feel extra special.
Whether you’re feeding kids, friends, or just making something fun on a Friday night, this dough is the foundation for great pizza memories.
Why You’ll Love This Recipe
This dough delivers a perfect crust every time — slightly crisp on the outside, soft and chewy inside. It’s flavorful on its own, which means your pizza will taste amazing even with just a few toppings.
Plus, it’s freezer-friendly, which means you can double the batch and save some for another night. Once you make it yourself, it’s hard to go back to store-bought.
What You’ll Need
- 3½ to 4 cups all-purpose flour (plus more for dusting)
- 1 teaspoon sugar
- 2¼ teaspoons active dry yeast (1 packet)
- 2 teaspoons kosher salt
- 1½ cups warm water (110°F)
- 2 tablespoons olive oil (plus more for brushing)
Pro Tips
- Check your yeast: Make sure it’s fresh and not expired. If it doesn’t foam after 5 minutes, start again.
- Don’t skip the rest time: Letting the dough rise properly gives the crust its chewy texture.
- Oil your hands when shaping to avoid sticking without adding too much flour.
- For a better crust, bake on a hot pizza stone or preheated baking sheet.
- Double the batch and freeze half — future you will thank you.
Tools You’ll Need
- Large mixing bowl or stand mixer with dough hook
- Measuring cups and spoons
- Wooden spoon or dough hook
- Dough scraper or knife
- Plastic wrap or clean towel
- Baking sheet or pizza stone
- Rolling pin or your hands for shaping
Substitutions and Variations
- Flour: You can use bread flour for a chewier crust or 50/50 whole wheat for a heartier texture.
- Yeast: Instant yeast works in place of active dry—no need to proof, just mix it into the flour.
- Herbed crust: Add 1 teaspoon of dried Italian herbs or garlic powder to the flour for extra flavor.
- Mini pizzas: Divide dough into smaller portions for individual pizzas kids can decorate themselves.
Make Ahead Tips
This dough freezes beautifully. After the first rise, wrap dough tightly in plastic wrap, then place in a zip-top freezer bag. Freeze up to 2 months. Thaw overnight in the fridge and let it come to room temperature before using.
You can also refrigerate the dough for up to 48 hours after the first rise — just bring to room temp before shaping.
Instructions
1. Activate the Yeast
In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes, until it becomes foamy.
2. Make the Dough
Add olive oil, salt, and 3½ cups of flour to the yeast mixture. Stir with a wooden spoon or use a stand mixer with the dough hook. If the dough is sticky, gradually add more flour until it forms a soft, slightly tacky ball.
3. Knead the Dough
Knead on a floured surface for 6–8 minutes by hand, or 5 minutes in a stand mixer. The dough should be smooth and elastic. Shape into a ball.
4. Let It Rise
Place dough in a greased bowl, turning once to coat. Cover with plastic wrap or a towel and let rise in a warm spot for 1 to 1½ hours, until doubled in size.
5. Shape the Dough
Punch down the dough and divide it into two balls (for thin crust) or keep whole (for a thicker crust). Roll or stretch into a 12–14 inch circle or rectangle.
6. Prebake or Top
Preheat oven to 500°F with a pizza stone or upside-down baking sheet inside. Transfer dough to parchment paper. Add toppings, or prebake for 4–5 minutes if using heavy toppings.
7. Bake Until Golden
Slide pizza (on parchment) onto the hot pizza stone or baking sheet. Bake for 8–12 minutes, until crust is golden and cheese is bubbling.
Leftovers and Storage
Leftover dough can be stored in the fridge for up to 2 days or frozen for up to 2 months. Leftover baked pizza keeps in the fridge for 3–4 days. Reheat in a toaster oven or skillet to maintain crispness.
Recipe FAQs
Q: Can I make this dough gluten-free?
Yes, but use a 1:1 gluten-free flour blend and note that texture may differ slightly. You may need to add xanthan gum depending on the brand.
Q: What if I don’t have a pizza stone?
Use a preheated upside-down baking sheet—it works beautifully!
Q: Can I use whole wheat flour?
Yes! Replace up to 50% of the all-purpose flour with whole wheat for a nutty flavor.
Q: How do I keep the dough from shrinking when I roll it?
Let the dough rest for 10 minutes after shaping. This relaxes the gluten and makes it easier to stretch.
Pizza Night Just Got Better
Once you’ve tried this Bobby Flay-style Pizza Dough, you’ll wonder why you ever bought store-bought. It’s soft, chewy, and so easy to make — and best of all, it turns pizza night into something special. Add your favorite toppings, get the kids involved, and let everyone customize their slice.
If you try this recipe, let me know how it turned out in the comments! I’d love to hear about your favorite toppings or your best pizza night tips.