Pizza Crust

Since we got rid of our bread maker, we needed a new pizza dough recipe and we really like this one from Bobby Flay. We have made it for friend's and their kids when they come over and most of the kids love it (including our own).  One of my kids doesn't like pizza, but likes "Crazy Bread."  I use this recipe to make 2 pizzas and some Crazy Bread for our family of 6. 

3 1/2 -4 C bread flour (I have used all purpose when I don't have any and it worked fine)

1 t sugar

2 1/4 t yeast (1 envelope)

2 t salt

1 1/2 C water, 110 F

2 T olive oil

Combine the bread flour, sugar, yeast, and kosher salt in the bowl of a standing mixer and combine. While the mixer is running, add the water and olive oil and beat until the dough forms into a ball.  Add more flour (1 T at a time) if sticky.  Add more water (1 T at a time) if too dry.  Scrape the dough onto lightly floured surface and gently knead into a smooth, firm ball. 

Grease a large bowl with olive oil, add dough, cover with plastic wrap and put in a warm area to let it double in size, about 1 hr. Turn the dough onto a lightly floured surface and divide into 2 equal pieces (or 2 larger pieces and 1 small bit for crazy bread). Cover with a clean kitchen towel or plastic wrap and let rest for 10 minutes. 

Preheat oven to 425. After rest, roll out dough in desired size/shape.  Do partial bake for 7-8 minutes (just until slightly brown).  Pull out of oven and top with desired toppings.  Bake another 8-10 minutes. 

For Crazy Bread: roll into desired shape and score dough to make sticks (1 inch wide).  Rub butter on top and sprinkle with garlic powder. Put in 425 oven to bake (still determining time, 8-10 min) until done.

Note: Heat water first so that if it is too hot, it has time to cool while you measure the other ingredients.


As our family is getting older or when we want to have leftover pizza for lunch the next day, I do a 1.5 recipe, which is below.

5 1/4 - 6 C bread flour (I have used all purpose when I don't have any and it worked fine)

1 1/2 t sugar

3 1/4 t yeast (2 envelopes)

2 t salt

2 1/4 C water, 110 F

3 T olive oil

Combine the bread flour, sugar, yeast, and kosher salt in the bowl of a standing mixer and combine. While the mixer is running, add the water and olive oil and beat until the dough forms into a ball.  Add more flour (1 T at a time) if sticky.  Add more water (1 T at a time) if too dry.  Scrape the dough onto lightly floured surface and gently knead into a smooth, firm ball. 

Grease a large bowl with olive oil, add dough, cover with plastic wrap and put in a warm area to let it double in size, about 1 hr. Turn the dough onto a lightly floured surface and divide into 4 equal pieces (or 4 larger pieces and 1 small bit for crazy bread). Cover with a clean kitchen towel or plastic wrap and let rest for 10 minutes. 

Preheat oven to 425. After rest, roll out dough in desired size/shape.  Do partial bake for 7-8 minutes (just until slightly brown).  Pull out of oven and top with desired toppings.  Bake another 8-10 minutes. 

For Crazy Bread: roll into desired shape and score dough to make sticks (1 inch wide).  Rub butter on top and sprinkle with garlic powder. Put in 425 oven to bake for 10-12 min until done.

Cooking on the Traeger: For Grilled pizza crust, first cook rolled dough at temp of 375 for 7-8 minutes.  Then add toppings and cook for another 7-10 minutes.