Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***THE DOUGH***
   1      package       fast-rising dry yeast
   3      cups          all-purpose white flour
   1      cup           hot water -- (120f-to-130f)
     1/2  teaspoon      salt
                        ***TOPPING COMPONENTS***
     1/2  cup           mozzarella or other melting cheese -- thinly sliced or
                        -- cut into 1-inch
                        -- cubes
   1      cup           tomato sauce or 1 1/2 lb fresh tomatoes -- seeded, drained
                        -- roughly chopped
   2                    garlic cloves -- peeled and minced,
                        -- (optional)
     1/2  teaspoon      dried oregano -- or 5-to-6 fresh
                        -- basil leaves,
                        -- shredded
                        freshly ground black pepper
   2      tablespoons   olive oil

Preparation:

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. Fora well-done crust bake 5 minutes lon