Newbie here. (1st post after my intro).
I found Bobby Flay's recipe on the Food Network a few minutes before I found this forum and I was excited to try it after seeing that it has a ridiculous number of enthusiastic 5-star reviews. I'm curious about the disconnect between so many people saying it is great and the disdain with which it is greeted here.
Is it one of those "unwashed masses just don't know any better" sort of things?
1. How the flour is measured as stated in my post above. Any recipe that states flour in cups rather then by weight will be shunned on this forum.
2. The fact that the recipe is a 1 hour recipe based upon the high amount of yeast. Not much flavor is developed in the dough in just 1 hour. It's basically a white bread recipe, not a pizza dough recipe. Recipes on this site typically use much less yeast and "rest" (called fermentation) in the refrigerator for 2-3 days developing flavor.
3. The recipe has a very high water content, which is ok for really hot ovens, but likely too high for a regular home oven, when making a traditional NY or American style pizza. It will work but it's not going to be what you will find in a restaurant.
4. Newbies making their first pizza are just glad to have made it. They are not usually focused on what draws enthusiasts to this forum. So they rate the recipe high if they are successful at just making the pie
5. As stated above, the network likely pumps up the ratings.
In sum, if you scoop and level the flour with a measuring cup, the recipe will make a pizza. But it's not going to win any awards.
There are likely other reasons but I think those are the main ones.