Basic Pizza Dough Recipe - Cooking Index
Basic Pizza Dough Recipe - Cooking Index
| 1 | Active dry yeast | |
| (or 1/4-ounce compressed yeast) | ||
| 2 1/2 cups | 156g / 5.5oz | Unbleached all-purpose flour - to 3 cups |
| 1 cup | 237ml | Lukewarm water |
| 2 tablespoons | 30ml | Olive oil - plus more for greasing bowl |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Bayou Blast - see * Note |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
In a large bowl combine yeast and 1 1/2 cups flour with 1 cup lukewarm water, stirring to mix well. Stir in oil, salt, Bayou Blast and just enough of remaining flour, a handful at a time, until dough holds its shape. Turn out dough onto a lightly-floured work surface and knead until dough is smooth and elastic, about 5 minutes. Add a little more flour if dough becomes too sticky.
Lightly oil a 2-quart bowl. Transfer dough to bowl and cover with plastic wrap. Let dough rise until doubled, about 1 hour. Turn out dough onto lightly-floured work surface, push gently to squeeze out air bubbles, and divide into 2 or 4 pieces. Roll dough pieces into balls, cover with a damp towel and let rest 15 to 20 minutes before using.
This recipe yields enough dough for four 6-inch or two 10-inch pizzas.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-057 broadcast 03-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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