Emeril Lagasse’s Perfect Pizza Dough Recipe
Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 10 minutes
Servings: 4
Ingredients:
- 1 cup warm water
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 3 cups all-purpose flour
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
Instructions:
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In the bowl of your heavy-duty mixer (like a Kenwood or KitchenAid), combine the warm water, yeast, and sugar. Let it sit until the mixture becomes foamy, about 5 minutes.
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Add 1 1/2 cups of the flour, olive oil, and salt to the yeast mixture. Use the paddle attachment (K beater) to mix until the ingredients are smooth.
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Switch to the dough hook attachment. With the mixer running on low speed, gradually add the remaining flour, 1/4 cup at a time. Ensure each addition of flour is fully incorporated before adding more.
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Once all the flour has been added, increase the mixer speed to knead the dough for about 3 minutes until it becomes very smooth and slightly tacky. You can knead for an extra minute or two if desired.
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Rub the inside of a large mixing bowl with a little olive oil. Form the dough into a ball and place it in the oiled bowl, turning the dough to coat all sides with oil.
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Cover the bowl with plastic wrap and place it in a warm, draft-free area to rise. Allow the dough to nearly double in size, which typically takes 60 to 90 minutes. Optionally, wrap a towel around the bowl to prevent drafts.
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Once the dough has risen, gently punch it down and knead it a few times directly in the bowl.
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Lightly flour your work surface and place the dough ball on it. Let it rest for 10 minutes.
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This recipe makes one large pizza. If you prefer two smaller pizzas, divide the dough in half, form each half into a ball, and let them rest as described above.
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After the resting period, shape the dough into a 16-inch round (or two 8-inch rounds) using your hands or a rolling pin. The dough is now ready to be topped with your favorite pizza toppings.
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To stretch the dough, avoid getting frustrated if it resists and bounces back. If needed, take a short break and let the dough rest again; it will become more pliable.
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For baking, it’s ideal to use a baking stone on your oven’s lowest rack. Preheat the oven to 475°F (245°C). Bake the pizza for 8 to 10 minutes until the crust is golden and toppings are cooked.
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Alternatively, if you don’t have a baking stone, you can use a pizza pan. Adjust the temperature slightly lower and bake for a little longer, as needed.
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Enjoy your homemade pizza fresh from the oven, with all the delicious flavors and textures that make Emeril Lagasse’s recipe a standout!
This pizza dough recipe, adapted for the “Love With Recipes” site, ensures your homemade pizza experience is flavorful, satisfying, and perfect for any pizza party or family dinner night.
