Makes enough for 2 18”x 13” sheet pan pizzas – adapted from Bobby Flay’s Pizza Dough recipe
4 C bread flour, plus more for rolling
1 tsp cane sugar
1 envelope active dry yeast
2 tsp sea salt
1 1/2 C water, heated to 110ºF
2 tbsp extra virgin olive oil + 2 tsp
Instructions
In a standing mixer with hook attachment, gently combine the bread flour, sugar, yeast, and sea salt. While the mixer is running, add the water and 2 tbsp olive oil, slowly, beating until the dough forms a ball and pulls off the sides of the bowl.
If the dough is too dry, add more water, 1 tbsp at a time. If the dough is too sticky, add additional flour, 1 tbsp at a time. Scrape the dough onto a lightly floured surface and gently knead until it forms a smooth, firm ball.
Grease a large bowl with the remaining 2 tsp olive oil, add the dough ball, turn the ball to coat, cover with plastic wrap, and put the bowl in a warm area to let it double in size, about 1 hour. Once it has doubled, turn the dough ball out onto a floured surface and divide it into two equal parts. Cover each with a clean kitchen towel and let them rest for 10 minutes. Get ready to make your pizzas!
*If you want to make the dough ahead of time and use it later in the week, divide the dough into two balls and wrap them in plastic wrap or place them in reusable containers. Store the pizza dough in the fridge for up to two weeks or in the freezer for up to 3 months. If storing in the fridge, remove the dough ahead of your desired cooking time and let is come to room temperature in a bowl covered with plastic wrap or a cloth before stretching it out on the sheet pan. If using frozen dough, place the dough in the fridge the night before you want to use it and then let it come to room temperature as instructed above before making the pizza.