Pizzaeater,
Not to take any thing away from Bobby Flay as i also enjoy some of the things he makes. But i have seen him do a terrible job making pizza on Throw Down with Bobby Flay. Also the the recipe calls for almost 100% hydration which will likely take a good long rest period to absorb the buckwheat which is more of a ground kernal than a wheat flour.
With the lack of gluten in the buckwheat, I would not expect this dough to turn out anything like a traditional pizza dough. But hey its worth a shot i guess if you want to try something different. Chiguy
