Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------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; -=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

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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