Pizza

• 1 package active dry yeast
• 1 cup warm water (110 degrees F)
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons salt
• 2 1/2 to 3 cups all-purpose flour plus more, if necessary
• Tomato sauce
• Fresh grated mozzarella cheese
• Goat cheese
• Chunk Parmigiano-Reggiano
• Fresh herbs (basil, oregano, thyme, chives, parsley)
• Sauteed wild mushrooms
• Duck confit
• Slices pepperoni
• Salami
• Pepperoncini
• Roasted peppers
• Pitted olives
• Caramelized onions
• Cooked, crumbled sausage
• Sauteed spinach

1. Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
2. In a large bowl, combine yeast with water, olive oil, salt and stir well to proof.
3. After 5 minutes, add half of the flour and mix well to thoroughly incorporate.
4. Add all remaining flour except 1/2 cup and mix well with your hands.
5. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough.
6. Dough should not be sticky.
7. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil.
8. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
9. Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls.
10. Place on a lightly oiled baking sheet and cover with a damp towel.
11. Let rest for 15 minutes.
12. Then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch.
13. Transfer dough to a pizza peel.
14. Top with desired toppings.
15. Place pizzas in the preheated oven and cook, for about 10 to 15 minutes.

active dry yeast, warm water, extravirgin olive oil, salt, flour, tomato sauce, mozzarella cheese, cheese, fresh herbs, wild mushrooms, confit, pepperoni, salami, pepperoncini, peppers, olives, onions, sausage, spinach

Taken from www.foodnetwork.com/recipes/emeril-lagasse/pizza-recipe.html (may not work)