IN FOOD PROCESSOR, whirl flour, yeast and salt until blended.

Heat water and oil until hot to touch.

With motor running, pour over dry ingredients. Whirl until dough forms and starts to collect in a ball, about 1 minute.

Collect dough into ball; place in lightly oiled bowl, turning to coat dough all over. Cover and let rise in a warm spot until double in bulk, about 1 hour.

Press down dough; cover and let rest for 5 minutes before rolling into 12-to-14-inch (30 to 35 cm) circle.

If at any time dough becomes too elastic to roll, cover with a damp clean tea towel and let rest for 5 minutes.

Sprinkle pizza stone or pan with enough cornmeal to cover; roll dough loosely around rolling pin and unroll over the stone or pan. Readjust pizza shape to round and even thickness.

Let rest for 5 minutes beforre adding toppings.

HANDMADE PIZZA DOUGH: In large bowl, whisk flour, yeast and salt until blended.

Pour in heated water and oil; stir until dough forms, adding a few dribbles more water if needed.

Gather into ball; on lightly flourred surface, knead until elastic and smooth, about 8 minutes.

Let rise and roll as above.