EMERIL'S BASIC PIZZA DOUGH

EMERIL'S BASIC PIZZA DOUGH image

Yield 1 large crust

Number Of Ingredients 7

1 cup warm (100-110 degrees F) water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar or honey
3 cups bleached all-purpose flour, plus more as necessary for kneading
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
1 teaspoon salt
Cornmeal or coarse-ground semolina flour, for dusting pizza peel or pizza pan, optional

Steps:

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, 1 tablespoon of the olive 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 1 1/2 teaspoons olive 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. When the dough has risen, punch down and roll out as desired. Sprinkle the pizza peel or pizza pan with cornmeal to help release the pizza from the peel if desired.