Bếp Tây

Basic Pizza Dough

Recipe courtesy Emeril Lagasse, 2004

1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt
Yellow cornmeal, for sprinkling the baking sheet

In a large bowl, combine the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You might not need all of the flour. Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

Variations:

Parmesan Pizza Dough:
Substitute 2 3/4 cups unbleached all-purpose flour and 1/2 cup finely grated Parmesan cheese for 3 cups unbleached all-purpose flour. Use a pinch of salt instead of 1 teaspoon. Proceed as directed above.

Oregano Pizza Dough:
Stir 2 tablespoons chopped fresh oregano in with the flour and proceed as directed above. 

BASIC SPONGE CAKE
Recipe from Every Day Is a Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

1/4 cup milk
2 tablespoons plus 2 teaspoons unsalted butter
8 large eggs
1 cup plus 2 tablespoons sugar
1 cup bleached all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed until the mixture is pale yellow and thick, and has tripled in volume, about 8 minutes. With the mixer on low, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a medium-size mixing bowl. Fold the flour mixture into the egg mixture and blend thoroughly until smooth. Add the vanilla and mix gently. Grease a 17 x 12-inch baking pan or jellyroll pan with 2 teaspoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large wire rack or a large sheet of parchment paper. Let cool completely. Makes 1 sponge cake.

CREME ANGLAISE
Recipe from Every Day Is a Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

5 large egg yolks
1/2 cup sugar
2 cups heavy cream
1 teaspoon pure vanilla extract

Put the yolks in a saucepan and add the sugar. Beat with a wire whisk until thick and lemon colored. Put the cream in a nonreactive saucepan and heat to the scalding point (when bubbles form around the edge of the pan). Gradually add the cream to the yolk mixture, beating constantly. Cook over low heat until the mixture thickens slightly. Do not overcook or boil, as the sauce will curdle. Remove from the heat and stir in the vanilla. Strain through a fine-mesh sieve into a cold bowl. Cover with plastic wrap, pressing it down on the surface to prevent a skin from forming if not using immediately. Will keep refrigerated for 24 hours. Before serving, warm over low heat. Makes about 2 1/2 cups.