Emeril Lagasse Pizza Dough Recipe

Pizza night is so much better when you’re working with Emeril Lagasse’s pizza dough recipe!

This dough has the kind of structure I always want in a crust: both chewy and crisp when baked.

For the best results, let the yeast bloom in warm water with a pinch of sugar—it makes a big difference in the rise.

If you’re baking it on a pizza stone, preheat the stone in the oven for at least 30 minutes beforehand.

This crust will back up golden and firm, giving you that professional pizzeria-style base for all your favorite toppings!

How to Make Emeril Lagasse Pizza Dough

Ingredients

• 2 1/4 tsp Yeast
• 1 1/2 cups Warm Water
• 1 tsp Sugar
• 1 tbsp Olive Oil
• 4 cups All-Purpose Flour
• 1 tsp Salt

Step-by-Step Instructions

Step 1:

In a large bowl, combine the yeast, warm water, and sugar.

Allow it to sit until it becomes foamy, about 5 minutes.

Step 2:

Add olive oil, flour, and salt to the yeast mixture.

Mix all ingredients until a dough starts to form.

Step 3:

Turn the dough onto a lightly floured surface.

Knead the dough by hand for about 5-7 minutes until it becomes smooth and elastic.

Step 4:

Grease the bowl with olive oil and place the kneaded dough back into it.

Cover the bowl with a plastic wrap and let it rise until it doubles in size, about 1 hour.

Step 5:

Once risen, turn the dough out onto a floured surface again.

Divide the dough into two halves, roll into balls, and let them rest for 15-20 minutes before shaping.

Tips and Tricks for Making This Recipe

Use Fresh Yeast

Always use fresh yeast for pizza dough to ensure the best rise and fluffiness in your final product.

Consistent Kneading

Make sure to knead the dough consistently until it’s smooth to develop the gluten properly.

This will add elasticity.

Adjust Flour as Needed

Feel free to adjust the flour if your dough seems too sticky or dry, but do so a tablespoon at a time.

Rest the Dough

Give the dough ample resting time so it can fully develop flavors and rise to the desired consistency.

Roll Thin for Crispiness

For a crispier crust, roll the dough thin and consider pre-baking before adding toppings.

Use a baking stone for even better results!

What to Serve with Emeril Lagasse Pizza Dough Recipe

Peppery Arugula Salad

A light peppery arugula salad with lemon vinaigrette pairs perfectly.

The salad’s bright and tangy flavors offer a refreshing contrast to a rich pizza.

Top it with shaved Parmesan and cherry tomatoes for extra zest!

Buttery Garlic Knots

Oh, you can never go wrong with buttery garlic knots on the side!

You can use leftover pizza dough to twist up these little beauties.

Brush them with melted butter, garlic, and parsley for an irresistible combo!

Spicy Sriracha Deviled Eggs

Try serving these spicy sriracha deviled eggs as an appetizer.

The creamy texture with a kick of spice complements your savory pizza.

They’re a fun and unexpected option for any pizza night!

Grilled Veggies with Balsamic Glaze

Grilled veggies like zucchini and bell peppers are always a great choice.

Drizzle them with balsamic glaze to bring out their natural sweetness.

This healthy side is a colorful contrast to your homemade pizza.

Sweet Potato Fries with Paprika

For something a bit different, how about sweet potato fries?

Sprinkle them with salt and paprika for an extra pop of flavor.

They add a crispy and sweet element to your meal that’s hard to beat!

Variations and Substitutions

Parmesan Pizza Dough

For a twist, try adding some Parmesan cheese to your dough.

It’s easy: simply substitute ½ cup of finely grated Parmesan cheese for ½ cup of flour.

This simple change will add a rich, cheesy note to your pizza crust.

Whole Wheat Option

You might want to opt for a healthier version by using whole wheat flour.

Replace half of the all-purpose flour with whole wheat flour.

It gives the dough a nutty flavor and adds a bit of extra fiber.

Gluten-Free Version

If you’re looking for a gluten-free version, you can substitute a gluten-free flour blend.

Remember, gluten-free doughs can be a bit more delicate to handle.

Consider adding a binding agent like xanthan gum to help hold it together.

Add Some Herbs

For an extra layer of flavor, incorporate some dried herbs into the dough.

Italian seasoning, basil, or oregano work wonderfully.

Just toss in about a teaspoon to the dry ingredients for a subtle aromatic touch.

How to Store Leftover Emeril Lagasse Pizza Dough

You’re in for some fun when you learn how to store that delicious Emeril Lagasse pizza dough!

You’ll want to wrap it tightly using plastic wrap or place it in an airtight container.

This prevents any air from making contact, which could dry out that precious dough before you’re ready to use it.

Refrigerator Storage

Place your leftover dough in the refrigerator if you plan to use it within 48 hours.

Make sure it’s wrapped up nice and snug to keep it fresh and ready.

This is a great way to keep it on standby for your next culinary creation!

Freezer Storage

If you’re not using the dough for a while, freezing it is the way to go.

Wrapped securely, it can be stored in the freezer for up to three months.

This allows you to always have yummy pizza dough ready when you need it without having to start from scratch.

Room Temperature Tips

Allow the dough to come back up to room temperature when you’re ready to use it.

If you have a half-pound ball of dough, give it about 30 minutes to settle back.

This step makes it much easier to roll out and shape for your next pizza masterpiece!

Common Mistakes to Avoid

Incorrect Yeast Activation

When making Emeril Lagasse’s pizza dough recipe, you want to activate the yeast just right.

If the water is too hot, you might kill the yeast.

Too cold, and your dough may not rise as intended.

Insufficient Rising Time

Don’t rush the process!

Allowing the dough to rise enough is key for texture and flavor development.

Let it rise for the specified time to get the best result.

Overworking the Dough

Be gentle when handling your dough.

Too much kneading or stretching can make it tough and chewy.

Work it just until it’s smooth and elastic for the right consistency.