Basic Pizza Dough

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I love this recipe and use it all the time for pizza. Having spent time in Italy and Spain, I find I like this dough at least as much as many of the pizza doughs used there. I bake this at 550 deg F (the highest my oven will go for about 12-13 min, but watch it since everyone's oven is different.

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This was the best pizza dough I have tried. Since we like our crust thin, I have enough dough for another pizza that I froze. Yummy

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This is a great pizza dough. I like the Parmesan dough, I also add some garlic powder and more honey. I usually have to make this once a week for my husband. We never order out pizza anymore. This is so much better!!

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We tried this recipe and it was great!!! We loved the Parmesan dough the best. We were wondering if the recipe could be frozen and thawed out for later use. Has anyone tried freezing it. Does it still cook up as nice. Do you have to do anything special to it when you thaw it out before you cook it. Thank you :

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So I have tried several different pizza dough recipes and had difficulty getting a good consistency in my dough. I thought I'd give this one a shot as it calls for the flour to be added gradually. It works beautifully. Wonderful smooth pizza dough. Thanks Emeril!

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I made this for the first time last week; and it cooked PERFECTLY on the first attempt!
If you are cooking for two, it works well to cut the dough into 4 equal pieces and store two of them in the freezer--just using half of the dough from this recipe was enough to make two pretty hefty personal pizzas for me and my husband!
He loves cracker-thin crusts on his pizzas, and this dough is excellent and crisp as a thin crust! I added freshly chopped garlic and italian seasoning to the olive oil that I brushed on the crust before baking. This was a great recipe!

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We followed the recipe exactly and made the variation with fresh oregano mixed into the dough. We baked at 450 for 15-18 mins (taken from a Tyler Florence recipe on a cookie sheet dusted with cornmeal. Very easy recipe and excellent results!

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It worked out really well! Maybe next time I will cook it part way before adding the toppings.

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Right now I'm sitting here, asking myself why I haven't been making homemade pizza over the last few years! This is a really good, easy-to-make dough that rises easily.

When you make this the first time and want a thin crust, make it thinner than you think it should be, as it rises a lot ( that goes for the edges, too. And for those who said they didn't know what to do next, be resourceful; look up another of Emeril's or another chef's pizza recipes so that you know how to cook it (I did 500 F for 10 minutes and it was perfect. Oh, and don't overdo the flour- I only needed just over 2 cups.

I look forward to modifying this crust to add flavor, with Parmesan, garlic, or other herbs. Thanks, Emeril!

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I wish the oven temperature and time was included in the directions. I had to look through other pizza recipes on the site to get an idea. Anyways, I ended up using 2 1/2 cups of flour instead of 3 and sprinkled a little sugar on the dough before adding sauce/toppings because I like my pizza dough on the sweeter-side. It was my first time making pizza dough from scratch and if I were to use this recipe again, I'd bake the pizza dough first and take it out just before it starts browning, then add the sauce/toppings and put it back so it can cook through. I baked the pizza for about 20-25 minutes and found it difficult to cook through all the way. I know I rolled it out thin enough but I don't know why it didn't cook through all the way...
Maybe I'm just better off buying Pagliacci Pizza!