BASIC PIZZA DOUGH-PROCESSOR METHOD

By gammy

EMERIL LAGASSE

Ingredients

• 1 PACKAGE ACTIVE DRY YEAST
• 1 CUP WARM WATER (110 DEGREES)
• 2-1/2 TO 3 CUPS FLOUR (MORE IF
• NECESSARY)
• 1-1/2 TEASPOON SALT
• 1-1/2 TABLESPOONS EXTRA VIRGIN OLIVE
• OIL

Preparation

Step 1

IN A SMALL BOWL, COMBINE YEAST WITH WATER, OLIVE OIL SALT AND STIR WELL TO
PROOF. AFTER 5 MINUTES, TRANSFER TO THE BOWL OF A FOOD PROCESSOR ALONG WITH FLOUR, SALT, AND OLIVE OIL AND PROCESS UNTIL THE DOUGH FORMS A BALL. THE DOUGH SHOULD BE SOFT BUT NOT STICKY. IF IT IS TOO STICKY, ADD A BIT MORE FLOUR AND PROCESS FOR ANOTHER MINUTE.
TRANSFER DOUGH TO A LIGHTLY FLOURED WORK SURFACE AND KNEAD DOUGH FOR 2 OR 3 MINUTES, ADDING ENOUGH ADDITIONAL FLOUR IF NECESSARY TO FORM A SMOOTH AND ELASTIC DOUGH. DOUGH SHOULD NOT BE STICKY.
TRANSFER DOUGH TO A LIGHTLY OILED 2 OR 3 QUART BOWL AND TURN TO COAT DOUGH WITH OIL. COVER WITH A DAMP TOWEL AND LET RISE IN A WARM PLACE UNTIL DOUBLED IN SIZE, USUALLY AT LEAST 1 HOUR.
PREHEAT OVER TO 500 DEGREES.
DIVIDE DOUGH INTO 2 PORTIONS (FOR 2 12" PIZZAS) AND FORM INTO BALLS.
PLACE ON A LIGHTLY OILED BAKING SHEET AND COVER WITH A DAMP TOWEL LET REST 15 MINUTES, THEN TRANSFER TO A FLOURED SURFACE, SHAPE AS DESIRED AND ROLL OUT TO A THICKNESS OF 1/2". TRANSFER DOUGH TO PIZZA PANS OR STONE AND ADD TOPPINGS, AS DESIRED.
BAKE 12 TO 18 MINUTES (DEPENDING ON TOPPINGS)
NOTE:
FOR CALZONES, DIVIDE DOUGH INTO 4 EQUAL PORTIONS AND FORM INTO 4 BALLS. PLACE ON A LIGHTLY OILED BAKING SHEET AND COVER WITH A DAMP TOWEL LET REST FOR 15 MINUTES THEN TRANSFER TO A LIGHTLY FLOURED SURFACE AND ROLL OUT INTO 4 6" CIRCLES. PLACE FILLING OF CHOICE IN THE CENTER OF ONE SIDE OF EACH CIRCLE, THEN FOLD DOUGH OVER FILLING TO MEET EDGES OF FILLED SIDE. CRIMP EDGES WITH A FORK OR YOUR FINGERS, THEN CUT A SMALL SLIT IN THE TOP OF THE CALZONE TO ALLOW STEAM TO ESCAPE WHILE COOKING. BAKE ON A PREHEATED 475 DEGREE OVEN FOR ABOUT 8 TO 10 MINUTES OR UNTIL WELL BROWNED.