The 30-Minute Pizza

-----THE DOUGH----- 1 pk Fast-rising dry yeast

3 c All-purpose white flour

-(bread or high-gluten flour - is not right for - this recipe) 1 c Hot water (120F-to-130F)

1/2 ts Salt

-----TOPPING COMPONENTS----- 1/2 c Mozzarella

-(or other melting cheese), - thinly sliced - or cut into 1-inch cubes 1 c Tomato sauce -- -??

1 1/2 lb -Fresh tomatoes

- seeded, drained - and roughly chopped 2 Garlic cloves (optional)

- peeled and minced 1/2 ts Dried oregano -- -??

6 -Fresh basil leaves,

- shredded Freshly ground black pepper 2 tb Olive oil

Believe it or not, this pizza is ready in half an hour. PREHEAT OVEN TO 500F. (MIXING AND KNEADING: 1 1/2 MINUTES.) Place the yeast and 1 cup of the flour in the bowl of a food processor and pulse once using the metal knife or the plastic dough blade. With the machine running, pour in the hot water (make certain it`s hot when you use it). As soon as it`s in, turn the machine off; add the salt and remaining 2 cups of flour. Next, pulse until the dough begins to hold together; then let the machine run continously until a ball of dough forms. (ASSEMBLY: 5 MINUTES.) Lightly oil the pan with vegetable oil and dust with coarsely ground yellow cornmeal. Press the dough out into an 8-inch circle with your fingertips and then roll or stretch it out into a 15-or-18-inch pizza shell. Fit the shell onto prepared pan. Sprinkle desired toppings over dough, and finish with a drizzling of olive oil. Bake 15 minutes or until the crust is golden and the topping is bubbly. For a well-done crust bake 5 minutes longer. Makes 1 Pizza