The Only Pizza Dough Recipe You Need, According To Robert Irvine

A couple of days after Restaurant: Impossible's latest episode, "Colorado Couple in Crisis," Robert Irvine took to Twitter to declare "This Mushroom Pizza from the latest episode of Restaurant: Impossible delivers an incredible flavor combination (cremini mushrooms, truffle honey, fontina cheese...) and gives you the only pizza dough recipe you'll ever need. Give it a try!" The recipe, which he composed on his website, requires bread flour, sugar, water, extra-virgin olive oil, dry yeast, sea salt, and one to three days prior planning.

To turn this into Robert Irvine's essential dough, mix everything apart from the yeast and salt into a stand mixer. Then, add yeast. With the yeast added, Irvine advises to set the mixer to low until the dough sticks to the mixing hook. That's when you add the salt and mix it once more until the dough is "resilient" enough to be poked. Irvine then divides the dough into five equal parts and refrigerates the tight dough balls for one to three days, so the yeast can develop. Irvine says whenever you want to use the dough, let it rest at room temperature for an hour before rolling. 

The toppings for the pizza itself are quite simple: Mushrooms sautéed in grapeseed oil with garlic, goat cheese, fontina cheese, truffle honey, and chives. Irvine's trick here is to pre-bake the pizza dough for five minutes before he adds those delicious toppings and then pops the pizza back in the oven to bake until golden brown.

The mushroom pizza with the only dough "you'll ever need" was one of three recipes from the episode "Colorado Couple in Crisis" that Robert Irvine shared on his website. The first, a Burrata Burger, is simply a burger topped with a sundried tomato aioli and two ounces of burrata mozzarella. One added trick, as he notes in his advertising Tweet for the recipe, is an onion jam tucked under the cheese. To make it, take a red onion, slice it and add the bits to sautéed grapeseed oil. Cook for five minutes then introduce some balsamic vinaigrette before setting the stove to simmer, until in 12 minutes the substance is reduced to a jam.

The third recipe, which Irvine did not publicize, was for a Pesto Linguine with Shrimp. This, like the other two, is made in two parts, the basil pesto and the dish itself. The pesto only needs for you to stuff the listed ingredients in a food processor and — well — blend before adding lemon juice and heavy cream to round it out. The main dish only needs the onion, garlic, and shrimp to be cooked before throwing in the pasta to cook in the pesto sauce for three minutes. Presumably, this is to keep the fresh flavors of the various veggies complementing the pasta and shrimp. The next time you wow at dinner time, you'll have Robert Irvine and the Restaurant: Impossible crew to thank.