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Basic Pizza Dough

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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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