Basic Pizza Dough - By Hand Method

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Easy! Tasty! Fun! Did I mention easy? It takes about the same time to prepare the dough as it does to make a nice cup of tea. I have been experimenting with different flours, high end, low end. Getting great results with all of them.

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Followed recipe and instructions, Dough was 'sticky' from the start, even when I used a huge amount of flower... just downhill from there, ended up binning the whole batch.

Very disappointing.

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If your a person who likes those thick crust pizzas, this isn't for you. Love the simplicity of this recipe. Had company and made it. Everyone was very impressed. This is a traditional Italian style crust. Thin and Crispy, mmmm. Thanks! Emeril.

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The first time i was making pizza i used this dough recipe an it came out wonderful. Everyone loved it. Even my sister; and she is the most pickey person you'll ever meet.

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Easy to make, even by hand. Perfect for those who don't have the expensive kitchen appliances... The pizza would have been even better if I had the pizza stone... Great tasting dough!

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There must be an errof in the first part of the directions, the yeast would not set up when adding the olive oil and salt to the yeast and water right away as it says in the directions, read on later and it says add the oil and salt when adding the flour. Tried it four times, all four times yeast would not percolate...but when adding to just tepid water, from same batch of yeast, worked just fine. Makes and average pizza dough, nothing special.

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fgh

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Made calzones out of it, very good!

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I love thois reciepe it is very is to make and very tastety

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If you ever had a decent local pizzeria's pizza (or even Dominos, you'll be very disappointed with this. No flavor & no texture. Not any better than a bread slice pizza sandwich. Has taste and texture of cheap store-bought bread. Uses WAY too much yeast ... and yet no fermented flavor. That's because flavor comes from longer/slower fermentation; not quantity. You could use 1/8 tsp yeast and get more flavor, more texture & density, and more moisture. I'm very surprised this recipe is here; and on Emeril's page. I mean, I love the guy, but this is tasteless.