Pizza Dough - Bobby Flay

I rated this a five star recipe but I have to say that I did let this dough rise overnight which could account for the nice flavor. I also used King Arthur's Italian Flour which could account for the chewy but crisp crust. Or maybe Flay's recipe gets all the credit? Regardless this was a simple recipe and it made a wonderful pizza. I did take some notes from my favorite recipe (Mozza) and brushed the dough with olive oil and sprinkled with coarse salt. A little fresh garlic never hurts either.