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Name: Basic Pizza Dough
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Lukewarm water; 1 pk Active dry yeast; 1/2 ts Bayou Blast; see * Note; 2 tb Olive oil; plus more; 2 1/2 c Unbleached all-purpose; ; for greasing bowl; (or 1/4-ounce compressed; 1/2 ts Salt

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INGREDIENTS

1 c Lukewarm water
1 pk Active dry yeast
1/2 ts Bayou Blast; see * Note
2 tb Olive oil; plus more
2 1/2 c Unbleached all-purpose
; for greasing bowl
(or 1/4-ounce compressed
1/2 ts Salt

Servings

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

NOTES

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Basic Pizza Dough

1 c Lukewarm water
1 pk Active dry yeast
1/2 ts Bayou Blast; see * Note
2 tb Olive oil; plus more
2 1/2 c Unbleached all-purpose
 ; for greasing bowl
 (or 1/4-ounce compressed
1/2 ts Salt

* 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

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Nutrition

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Serving Size: 1 Serving (527g)
Recipe Makes: 1 servings

Calories: 1048
Calories from Fat: 28 (3%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 17.5mg		1 %
Potassium 479.7mg		13 %
Total Carbohydrate 218.3g		64 %
	Dietary Fiber 9.8g	39 %
	Sugars, other 208.5g
Protein 31.9g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1048

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