This is my new favourite recipe for pizza dough; it's so easy and works so well. I was watching a recent episode ("Pizza Party") of his show and went to the web as soon as it was over to get the recipe. Here it is, but the instructions are different than what you'll find on the web as I use my heavy-duty mixer rather than make this by hand. Enjoy!
06Feel free to add an extra minute or two of kneading if you wish; it won't hurt the dough at all.
07Rub the insides of a large mixing bowl with a little olive oil; remove dough from machine, form into a ball, and place into oiled bowl, turning dough over to make sure all sides are oiled.
08Cover bowl with plastic wrap and place in a warm, draft-free area to rise; the dough should nearly double in size, which will take about 60 to 90 minutes.
09An old habit of mine is to place a towel around the bowl, just to make sure no drafts get to the dough.
10When dough is ready, lightly punch it down and knead it a bit, still right in the bowl.
11Lightly flour your work surface and place dough ball on it; let it rest for 10 minutes.
12This makes one large pizza; if you prefer two smaller pizzas, cut dough in half, then form into two balls and let rest, as above.
13After dough has rested, form into a 16-inch round (or two 8-inch rounds) and you're ready to make pizza, using your favourite toppings.
14The biggest trick here, when stretching out the dough, is not to get frustrated; if you find you're stretching the pizza and it's resisting and is too elastic, bouncing right back from each stretch, just walk away for a few minutes; after you let the pizza rest again, you'll find the dough will let you stretch it out.
15You might even want to try flipping it into the air a bit!
16Warning: let it come down on your knuckles, not your fingertips, or you'll tear the dough!
17The best way to bake your prepared pizza is on a baking stone (or you can use a pizza pan, if you don't have a stone) on your lowest oven rack; Emeril suggests 8 to 10 minutes at 475F, but a little lower temperature for a little longer works just fine too.