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.
Servings: 8
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
Instructions
- In a large bowl, combine the yeast, warm water, and sugar.
- Allow it to sit until it becomes foamy, about 5 minutes.
- Add olive oil, flour, and salt to the yeast mixture.
- Mix all ingredients until a dough starts to form.
- Turn the dough onto a lightly floured surface.
- Knead the dough by hand for about 5-7 minutes until it becomes smooth and elastic.
- 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.
- 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.