| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce01 |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
|
|
(or 1/4-ounce compressed yeast) |
| 2 1/2 |
c |
Unbleached all-purpose flour; to 3 cups |
| 1 |
c |
Lukewarm water |
| 2 |
tb |
Olive oil; plus more |
|
|
; for greasing bowl |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Bayou Blast; see * Note |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. recipe
which is included in this collection.
In a large bowl combine yeast and 1 1/2 cups flour with 1 cup lukewarm
water, stirring to mix well. Stir in oil, salt, Bayou Blast and just
enough of remaining flour, a handful at a time, until dough holds its
shape. Turn out dough onto a lightly-floured work surface and knead
until dough is smooth and elastic, about 5 minutes. Add a little more
flour if dough becomes too sticky. Lightly oil a 2-quart bowl.
Transfer dough to bowl and cover with plastic wrap. Let dough rise
until doubled, about 1 hour. Turn out dough onto lightly-floured work
surface, push gently to squeeze out air bubbles, and divide into 2 or
4 pieces. Roll dough pieces into balls, cover with a damp towel and
let rest 15 to 20 minutes before using. This recipe yields enough
dough for four 6-inch or two 10-inch pizzas.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-057 broadcast 03-19-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-19-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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