Emeril Lagasse's Perfect Pizza Dough
Transform your homemade pizza nights with Emeril Lagasse’s Perfect Pizza Dough, a foolproof recipe that delivers a golden, chewy crust every time. Featuring simple pantry staples like all-purpose flour, olive oil, and active dry yeast, this versatile dough is easy to prepare and perfect for any topping combination. The secret lies in the dough’s airy rise, achieved through careful kneading and a warm resting environment, ensuring a perfectly soft yet crispy texture. With a prep time of just 20 minutes and a quick bake at 475°F, this recipe makes whipping up artisan-quality pizza at home a breeze. Dusted with cornmeal for that authentic pizzeria touch, this dough can be customized for thin crust or deep dish creations. Pair it with your favorite pizza sauce and toppings, and you’re ready to wow your family or guests with the ultimate homemade pizza experience!
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Ingredients
- 1.5 cups warm water
- 2.25 teaspoons active dry yeast
- 1 teaspoon sugar
- 4 cups all-purpose flour
- 1.5 teaspoons salt
- 2 tablespoons olive oil
- 2 tablespoons cornmeal (for dusting)
Directions
Step 1
In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let sit for 5-10 minutes, or until the yeast activates and becomes frothy.
Step 2
Add 2 cups of the all-purpose flour and the salt into the yeast mixture. Stir with a wooden spoon until a sticky dough begins to form.
Step 3
Gradually add the remaining 2 cups of flour, about 1/2 cup at a time, mixing well after each addition. When the dough becomes too stiff to stir, transfer it to a floured surface.
Step 4
Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. If the dough is sticking, sprinkle a small amount of flour on your hands and the surface as needed.
Step 5
Grease a large bowl with 1 tablespoon of olive oil. Place the dough in the bowl, turning it to coat entirely with the oil. Cover the bowl with a kitchen towel or plastic wrap and allow the dough to rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Step 6
Punch down the risen dough to release the air and transfer it to a lightly floured surface. Divide the dough into two equal portions if making individual pizzas, or use it as a single batch for a larger pizza.
Step 7
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat up.
Step 8
Roll out the dough to your desired thickness, then transfer it to a piece of parchment paper dusted with cornmeal.
Step 9
Brush the surface of the dough with the remaining 1 tablespoon of olive oil, then add your desired pizza sauce and toppings.
Step 10
Carefully transfer the parchment with the dough onto the preheated pizza stone or baking sheet. Bake for 8-12 minutes, or until the crust is golden and the toppings are cooked to your preference.
Step 11
Remove the pizza from the oven and allow it to cool slightly before slicing and serving.
Nutrition Facts
| Serving size | (904.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2094.9 |
| Total Fat 33.8g | 0% |
| Saturated Fat 5.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3552.3mg | 0% |
| Total Carbohydrate 386.0g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 5.2g | |
| Protein 53.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 69.2mg | 0% |
| Iron 23.1mg | 0% |
| Potassium 689.7mg | 0% |
Source of Calories