Nola Pizza Dough

Nola Pizza Dough

1 tablespoon yeast

1 cup warm water (110° F.)

1/4 cup olive oil

3 c. flour – (3 to 4)

2 teaspoons salt

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 15-20 minutes. The dough is ready to be shaped into four individual pizzas. Press the dough out for two pizzas.

Yield: 4 pizza dough.

Emeril Lagasse

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