30-Minute Pizza

• Vegetable oil
• Yellow cornmeal
• 1 package fast-rising dry yeast (Fleischmann's Rapid Rise or Red Star Quick Rise)
• 3 cups all-purpose flour
• 1 cup hot water (120 to 130 degrees)
• 1/2 teaspoon salt
• 1/2 pound mozzarella or other melting cheese, thinly sliced or diced
• 1 cup tomato sauce or other sauce or 1 1/2 pounds seeded, chopped fresh tomatoes
• Minced garlic (optional)
• Minced fresh or dried herbs
• Freshly ground pepper
• 2 tablespoons olive oil
• Additional topping ingredients such as sausage, peppers,olives, sliced vegetables, seafood, if desired

1. Preheat oven to 500 degrees.
2. Lightly oil a pizza pan or pizza screen.
3. If using a pan, sprinkle it lightly with cornmeal.
4. Mix the yeast with 1 cup of the flour in a mixing bowl.
5. Stir in the hot water and blend until no raw flour shows.
6. Stir in a second cup of flour and the salt and mix quickly until the dough comes away from the sides of the bowl.
7. Dust work surface and hands with the third cup of flour and turn the dough out of the bowl.
8. Knead in the remaining flour a little at a time, using a dough scraper to prevent sticking.
9. Knead vigorously about 5 minutes until the dough is smooth and elastic.
10. Press the dough into an 8-inch circle, then roll or stretch it to fit a 15- to 18-inch pizza pan.
11. Add the desired toppings (spread the cheese on first) and finish with a drizzling of olive oil.
12. Bake about 15 minutes until the crust is golden and the topping bubbly.
13. Serve at once.

vegetable oil, yellow cornmeal, fastrising dry yeast, allpurpose, hot water, salt, mozzarella, tomato sauce, garlic, herbs, freshly ground pepper, olive oil, sausage

Taken from cooking.nytimes.com/recipes/2288 (may not work)