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Emeril Lagasses Perfect Pizza Dough

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Ingredients

Adjust Servings:
1 cup warm water (110f)
1 (1/4 ounce) envelope active dry yeast
1 teaspoon sugar
3 cups all-purpose flour, divided
1 tablespoon extra virgin olive oil
1 teaspoon salt

Nutritional information

380.9
Calories
39 g
Calories From Fat
4.4 g
Total Fat
0.6 g
Saturated Fat
0 mg
Cholesterol
586 mg
Sodium
73.3 g
Carbs
3 g
Dietary Fiber
1.3 g
Sugars
10.4 g
Protein
160 g
Serving Size

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Emeril Lagasses Perfect Pizza Dough

Features:
    Cuisine:

    Thank you for posting this. Great instructions for the mixer. We live in a really dry area and use 1 TS of water with the last 3 1/4 cups of floor. It makes all the difference in the world. In more humid climates it might not matter but in a dry area, it really helps. thank you again, keep it up

    • 150 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Emeril Lagasse’s Perfect Pizza Dough,This is my new favourite recipe for pizza dough; it’s so easy and works so well. I was watching a recent episode (“Pizza Party”) of his show and went to the web as soon as it was over to get the recipe. Here it is, but the instructions are different than what you’ll find on the web as use my heavy-duty mixer rather than make this by hand. Enjoy!,Thank you for posting this. Great instructions for the mixer. We live in a really dry area and use 1 TS of water with the last 3 1/4 cups of floor. It makes all the difference in the world. In more humid climates it might not matter but in a dry area, it really helps. thank you again, keep it up,can you use instant yeast


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    Steps

    1
    Done

    In the Bowl of Your Heavy-Duty Mixer (like a Kenwood or Kitchen Aid), Stir Together the Water, Yeast and Sugar; Let Sit Until the Mixture Is Foamy, Which Takes About 5 Minutes.

    2
    Done

    Add 1 1/2 Cups of the Flour, the Oil and Salt Into the Yeast Mixture and, Using the Paddle Attachment (also Known as the K Beater), Combine Until Mixture Is Smooth.

    3
    Done

    Switch to the Dough Hook.

    4
    Done

    With the Machine Running at Low, Add Remaining Flour, 1/4 Cup at a Time; Make Sure Each Addition of Flour Is Incorporated Before Adding the Next.

    5
    Done

    Once All the Flour Has Been Added, Turn Up the Speed and Let the Machine Knead the Dough For About 3 Minutes; It Should Be Very Smooth and Perhaps a Bit Tacky.

    6
    Done

    Feel Free to Add an Extra Minute or Two of Kneading If You Wish; It Won't Hurt the Dough at All.

    7
    Done

    Rub the Insides of a Large Mixing Bowl With a Little Olive Oil; Remove Dough from Machine, Form Into a Ball, and Place Into Oiled Bowl, Turning Dough Over to Make Sure All Sides Are Oiled.

    8
    Done

    Cover Bowl With Plastic Wrap and Place in a Warm, Draft-Free Area to Rise; the Dough Should Nearly Double in Size, Which Will Take About 60 to 90 Minutes.

    9
    Done

    an Old Habit of Mine Is to Place a Towel Around the Bowl, Just to Make Sure No Drafts Get to the Dough.

    10
    Done

    When Dough Is Ready, Lightly Punch It Down and Knead It a Bit, Still Right in the Bowl.

    Avatar Of Benjamin Murphy

    Benjamin Murphy

    Grilling guru passionate about creating perfectly cooked meats over an open flame.

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