Recipe courtesy of Emeril Lagasse
Total:
1 hr 35 min
Prep:
15 min
Inactive:
1 hr 20 min
Yield:
dough for 2 (12-inch) pizzas
Level:
Easy

Ingredients

  • 1 package active dry yeast
  • 2 teaspoons sugar
  • 1 cup warm water (110 degrees F)
  • 1/4 cup lard or vegetable shortening
  • 3 to 4 cups all-purpose flour
  • 2 teaspoons salt
  • Olive oil

Directions

In an electric mixing bowl, whisk the yeast, sugar, water and lard 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 doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

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