Best Emerils Make Your Own Pizzas Recipes

MAKE YOUR OWN PIZZAS

Steps:

• Preheat the oven to 400 degrees F. In a electric mixing bowl, whisk the yeast, water and oil together, to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until double in size, about an hour. Turn the dough out onto a floured surface and divide dough into four ounce portions. Roll the dough into balls, cover and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped into four individual pizzas. Press the dough out into four individual pizzas. Place the pizza dough on parchment-lined baking sheets. Spread 1/4 cup of the tomato sauce evenly over each pizza dough. Sprinkle each pizza with 1 ounce of the grated cheese. Top the pizzas with what ever you wish and place in the oven. Bake the pizzas for 15 to 20 minutes or until golden brown. Remove the pizza from the oven and slice into 4 slices.

EMERIL LAGASSE'S PERFECT PIZZA DOUGH

Steps:

• In the bowl of your heavy-duty mixer (like a Kenwood or KitchenAid), stir together the water, yeast and sugar; let sit until the mixture is foamy, which takes about 5 minutes.
• Add 1 1/2 cups of the flour, the oil and salt into the yeast mixture and, using the paddle attachment (also known as the K beater), combine until mixture is smooth.
• Switch to the dough hook.
• With the machine running at low, add remaining flour, 1/4 cup at a time; make sure each addition of flour is incorporated before adding the next.
• Once all the flour has been added, turn up the speed and let the machine knead the dough for about 3 minutes; it should be very smooth and perhaps a bit tacky.
• Feel free to add an extra minute or two of kneading if you wish; it won't hurt the dough at all.
• Rub the insides of a large mixing bowl with a little olive oil; remove dough from machine, form into a ball, and place into oiled bowl, turning dough over to make sure all sides are oiled.
• Cover bowl with plastic wrap and place in a warm, draft-free area to rise; the dough should nearly double in size, which will take about 60 to 90 minutes.
• An old habit of mine is to place a towel around the bowl, just to make sure no drafts get to the dough.
• When dough is ready, lightly punch it down and knead it a bit, still right in the bowl.
• Lightly flour your work surface and place dough ball on it; let it rest for 10 minutes.
• This makes one large pizza; if you prefer two smaller pizzas, cut dough in half, then form into two balls and let rest, as above.
• After dough has rested, form into a 16-inch round (or two 8-inch rounds) and you're ready to make pizza, using your favourite toppings.
• The biggest trick here, when stretching out the dough, is not to get frustrated; if you find you're stretching the pizza and it's resisting and is too elastic, bouncing right back from each stretch, just walk away for a few minutes; after you let the pizza rest again, you'll find the dough will let you stretch it out.
• You might even want to try flipping it into the air a bit!
• Warning: let it come down on your knuckles, not your fingertips, or you'll tear the dough!
• The best way to bake your prepared pizza is on a baking stone (or you can use a pizza pan, if you don't have a stone) on your lowest oven rack; Emeril suggests 8 to 10 minutes at 475F, but a little lower temperature for a little longer works just fine too.

PIZZA DOUGH

Steps:

• To the bowl of an electric mixer fitted with a dough hook, add the warm water and yeast and sugar and stir to dissolve the yeast. Add the olive oil, flour, and salt. Mix with the dough hook until the dough comes together and climbs up the dough hook. Remove the dough from the mixer and, on a floured surface, form into a smooth ball shape. Place the dough into a greased bowl and cover with a clean towel. Place in a warm, draft free place for 45 minutes to 1 hour, or until the dough doubles in size. Turn the dough out onto a floured surface and roll to desired size.

CHICAGO-STYLE DEEP DISH PIZZA BY EMERIL LAGASSE RECIPE - (4.5/5)

Steps:

• While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using. Preheat the oven to 475 degrees F. Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes. Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan. Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot. Chicago-style Deep Dish Pizza Dough: 11/2 cups warm water (about 110 degrees F) 1 (1/4-ounce) packages active dry yeast 1 teaspoon sugar 3 1/2 cups all-purpose flour 1/2 cup semolina flour 1/2 cup vegetable oil, plus 2 teaspoons to grease bowl 1 teaspoon salt In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Divide into 2 equal portions and use as directed.