* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection.

In a large bowl combine yeast and 1 1/2 cups flour with 1 cup lukewarm water, stirring to mix well. Stir in oil, salt, Bayou Blast and just enough of remaining flour, a handful at a time, until dough holds its shape. Turn out dough onto a lightly-floured work surface and knead until dough is smooth and elastic, about 5 minutes. Add a little more flour if dough becomes too sticky. Lightly oil a 2-quart bowl. Transfer dough to bowl and cover with plastic wrap. Let dough rise until doubled, about 1 hour. Turn out dough onto lightly-floured work surface, push gently to squeeze out air bubbles, and divide into 2 or 4 pieces. Roll dough pieces into balls, cover with a damp towel and let rest 15 to 20 minutes before using. This recipe yields enough dough for four 6-inch or two 10-inch pizzas.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-057 broadcast 03-19-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

-19-1997