Title: The 30-minute pizza
 Categories: Main dish
      Yield: 1 Servings
 
MMMMM-------------------------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

MMMMM---------------------TOPPING COMPONENTS--------------------------
    1/2 c  Mozzarella
           -(or other melting cheese),
           - thinly sliced
           - or cut into 1-inch cubes
      1 c  Tomato sauce; -=OR=-
  1 1/2 lb -Fresh tomatoes
           - seeded, drained
           - and roughly chopped
      2    Garlic cloves (optional)
           - peeled and minced
    1/2 ts Dried oregano; -=OR=-
      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