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Category: specialties
Prep Time: Cook Time: Total Time:
Emeril's EASIEST PIZZA DOUGH recipe::
1 cup warmest tap water (100-110 degree)
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 , just lightly oil the cooky sheet you are using to bake your dough.
In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, (to proof yeast, to see if it is still active) 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. Or just lightly oil the cooky sheet.
Yield: 1 large pizza crust, or 2 medium pizza crusts GREAT FOR PRETZELS, BREADSTICKS OR STUFFED SANDWICHES!!
STROMBOLI
1 recipe of Emeril's easy pizza dough, rolled thin. Place your lunchmeats on top of dough add cheese slices and sliced olives or sliced bell pepper. Roll dough tightly starting at long edge, continue rolling across. Keeping the toppings thinly layered will help in rolling sandwich. Pinch seam tightly to secure, place down on cooky sheet. Pinch ends tightly to seal. Cut diagonally at 4 intervals across top to allow steam to escape. Sprinkle top of sandwich with dried basil, parmasian cheese and fresh cracked pepper. Beat 1 egg and brush generously the whole sandwich before baking at 400 degrees for 30 minutes. (check sandwich after 20 min due to oven temps varying) Sandwich will be lightly browned and glossy when done. Let set for 5 minutes before cutting in to pieces... Serve with EMERIL's Jarred MARINARA sauce for dipping!!
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Delectable Stromboli Sandwich made w/ Emeril's EZ Pizza Dough Recipe
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Category: specialties
Prep Time: Cook Time: Total Time:
Emeril's EASIEST PIZZA DOUGH recipe::
1 cup warmest tap water (100-110 degree)
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 , just lightly oil the cooky sheet you are using to bake your dough.
In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, (to proof yeast, to see if it is still active) 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. Or just lightly oil the cooky sheet.
Yield: 1 large pizza crust, or 2 medium pizza crusts GREAT FOR PRETZELS, BREADSTICKS OR STUFFED SANDWICHES!!
STROMBOLI
1 recipe of Emeril's easy pizza dough, rolled thin. Place your lunchmeats on top of dough add cheese slices and sliced olives or sliced bell pepper. Roll dough tightly starting at long edge, continue rolling across. Keeping the toppings thinly layered will help in rolling sandwich. Pinch seam tightly to secure, place down on cooky sheet. Pinch ends tightly to seal. Cut diagonally at 4 intervals across top to allow steam to escape. Sprinkle top of sandwich with dried basil, parmasian cheese and fresh cracked pepper. Beat 1 egg and brush generously the whole sandwich before baking at 400 degrees for 30 minutes. (check sandwich after 20 min due to oven temps varying) Sandwich will be lightly browned and glossy when done. Let set for 5 minutes before cutting in to pieces... Serve with EMERIL's Jarred MARINARA sauce for dipping!!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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