Amazing 30 Minute Vegetarian Pizza

1 package fast-rising dry yeast
1 1/2 (one and one-half) cups unbleached white flour
1 1/2 (one and one-half) cups whole wheat flour
1 cup hot water
1/2 (one-half) teaspoon salt
1/2 (one-half) cup mozzarella cheese, thinly sliced
1 cup tomato sauce
3 large fresh tomatoes, seeded, drained and roughly chopped
2 garlic cloves, peeled and minced
1/2 (one-half) teaspoon dried oregano
6 fresh basil leaves, chopped
freshly ground black pepper, if desired
2 tablespoons olive oil

Preheat oven to 500 degrees. Place yeast and white 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 hot water, 120F-to-130F. As soon as the water is added, turn the machine off. Add salt and whole wheat flour. Pulse until the dough begins to hold together; then let the machine run continuously until a ball of dough forms. Lightly oil a pizza pan or cookie sheet with vegetable oil and dust with coarsely ground yellow cornmeal. Press the dough out into an eight-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 five minutes longer. Yields eight servings.