Basic Pizza Dough

Recipe courtesy Emeril Lagasse, 2006

Show: The Essence of EmerilEpisode: Creative Pizza

Rated: 4 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
15 min
Level:
Intermediate
Yield:
2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6

Times:

Prep: 15 min
Inactive Prep: 1 hr 15 min
Cook: 15 min
Total:: 1 hr 45 min

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Ingredients

1 package active dry yeast
1 cup warm water (110 degrees F)
Pinch sugar
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl
2 1/2 to 3 cups all-purpose flour, plus more if necessary
Cornmeal, as necessary, for dusting pizza peel

Directions

In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3-quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.

Divide dough into 2 portions (for 2 (12 to 14-inch) pizzas and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.

Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (8-inch) circles. Place filling of choice in the center of 1 side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone or backs of cookie sheets in a preheated 475 degree F oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.

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Comments & Reviews

recipe Basic Pizza Dough
Suzy portland, OR 09-02-2009
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a staple recipe at our house
Rated: 5 stars out of 5

We love this recipe. We like things a little saltier, so I add to taste. We've used this dough for 2 thin-crust pizzas, 1... thick-crust pizza, or 2 personal pan pizzas. Haven't tried calzones, but I can't imagine that it wouldn't work. You can also double the recipe if cooking for a crowd. Best success for either thick or thin crust pizza: preheat a pizza stone to 500 degrees while the dough is rising; roll out each crust on a sheet of parchment on a pizza peel or large wooden cutting board (I use the one that came with my cabinets as it is removable). Top, set the edge of the board on the pizza stone, and slip the parchment and pizza onto the stone. Bake 8 min for thin crust, and 12-15 min for thick. It's pretty easy to slide the parchment and pizza out onto a tray, and then slip the paper out (do it right away or the crust gets soggy).Read more
recipe Basic Pizza Dough
susan San Ramon, CA 07-29-2009
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Outstanding, simple calzone crust
Rated: 5 stars out of 5

This has become a staple in our home. We found that making 4 calzones out of this recipe result in huge calzones....very... good, but way too big. So now I double the recipe, then separate it into 16 portions. Each makes a perfect sized calzone, but make sure you roll it out very thin. In the end, you should have a calzone that is around 8" wide. We pre-cook some ground turkey, onion & zuchini...spice it up a bit. Lay 2 slices of mozzarella on half of the dough. Spoon the meat mix onto the mozzarella. Top it with some fresh spinach, then fold over the other half. Pinch it closed around the bottom, then use the tines of a fork to really seal it up. I brush it with a simple egg wash, and pierce the top with a knife (3 slits). Bake at 475 for 8 to 10 minutes. Comes out wonderful. Tomato sauce on top is purely optional. We always use some grated pecorino as a topper. Enjoy!Read more
recipe Basic Pizza Dough
Caroline Glendale, AZ 09-28-2008
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Very Disappointing - Dough was very bland, too thick & with a doughy taste. Awful!
Rated: 2 stars out of 5

The taste of the dough was not very good at all. It has a bland doughy taste. And, like my husband said was way too... heavy/thick. I saw this being made on his show and on the show he added some kind of fresh herb. Like Basil or something. He went on to explain it's necessary to give the dough a certain flavor. I don't see this added to the written recipe. I followed the instructions with no changes at all. Very very dissappointing. Also, the toppings burned because the temp of the oven was so high. Next time will bake the crust part way then top and stick back in the oven but also more at 400 degrees instead. As far as the taste you'd never taste dough this bland and horrible in a restaurant. Someone suggested using bread flour instead of regular. That might help with a lot of other tweeking.Read more
recipe Basic Pizza Dough
Anonymous 03-01-2008
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Great pizza dough
Rated: 5 stars out of 5

Just tried this pizza dough recipe, and my family loved it. Thanks food network.
recipe Basic Pizza Dough
chris bartlett, IL 02-03-2008
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Very Tasty
Rated: 4 stars out of 5

I made mine and put the toppings on the night before the big game and it rose a little bit more. After cooking, the bottom... had a nice crust and was very light. I personally added some honey to the dough and it sweetended it a bit which was nice. We all enjoyed it!!!Read more
recipe Basic Pizza Dough
fournier shelton, CT 11-05-2007
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Pretty Good
Rated: 5 stars out of 5

This was one of the better dough recipes I've made...... And I've made alot. It was easy to make. It was light, tender and... easy to work with....easy to roll out. It rolled out very thin...so if you like thin crust this recipe works well. The family really realy liked it. Will definitely made again.....oh yeah!Read more