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Nola Pizza Dough




Source of Recipe


Emeril Lagasse


Recipe Introduction


This recipe originates from Emeril Lagasse's restaurant, Nola. I found it at The Food Network.


List of Ingredients




3-4 cups flour (I use bread flour)
1 cup warm water (110-115 degrees)
1 tsp. salt
1 package active dry yeast
1/4 cup olive oil
1 tsp honey or sugar

Recipe



1. Activate the yeast in the water, adding the sugar to help feed the yeast. (allow about 10 minutes to activate.) Add the olive oil and whisk well.
2. In mixing bowl add about 3 1/2 cups of the flour with the salt, once combined, make a well in the center.
3. Use the dough hook attachment for the mixer. Pour liquid ingredients into the flour well. Mix dough on #2 speed till dough begins to climb the hook. If too dry, add water a tiny bit at a time. If too wet, add some of the remaining flour. When done, the dough should be soft and pliable, but not sticky.
4. Allow dough to rise in an lightly oiled bowl, covered lightly with saran wrap or dish towel, set in a warm, non-drafty place for about an hour.
5. Punch dough down, divide into 4 balls and cover to rise again for about 15 minutes.

Now the dough can be used for 4 individual sized pizzas, or 2 large pizzas. I put remaining balls of dough in plastic sandwich bags in the refrigerator. (up to a week)