Pizza Crust

by | Apr 7, 2008 | Breads & Grains, Italian, pizza | 0 comments

It’s hard to go wrong with pizza. I haven’t bought one of those prepared doughs in years. There’s just something about handling the real thing. Sometimes I use this other dough recipe or a sort of combination of the two. And here’s yet another recipe from Emeril Lagasse.


1 pk active dry yeast
1 cup water
3 1/2 cups flour
1/2 cup corn meal
1 teaspoon salt
1/4 cup olive oil

Dissolve the yeast in the cup of warm water (110-115 degrees F). Add 1 cup of the flour, the corn meal, salt and oil. Stir with a wooden spoon. Gradually stir in more flour until the dough begins to pull away from the bowl.

Turn out onto floured surface and knead till it is no longer sticky. Place in an oiled bowl. Cover with plastic and allow to rise for an hour.

Knead briefly, then roll out to cover oiled 15″ pizza pan. I just use my hands to spread it on pan.

Dress with desired toppings; bake at 500 degrees for 15 minutes; reduce heat to 400 and bake another 25-30 minutes.