1 pkg. rapid rise yeast
1/4 tsp. sugar
1/2 c. warm water
1 1/2 c. all-purpose flour
1 tsp. salt
1 1/2 tsp. oil

Dissolve yeast and sugar in water in small bowl; let stand 2 minutes. Place flour and salt in food processor fitted with steel blade. Pulse twice to combine. Add yeast mixture and combine until just moistened. With machine running, pour oil through feed tube and process just until dough begins to leave side of work bowl and form a ball. On lightly floured surface knead dough until smooth and elastic, 1 minute. Form into bowl and place in oiled bowl, turning to oil top. Cover and let rise in warm draft free place until doubled in bulk, 15 to 20 minutes.

Preheat oven to 425 degrees. Lightly oil 10" cast iron skillet. Press dough along bottom and up sides of skillet to make raised edge. Bake 8 to 10 minutes until lightly browned. Remove pizza crust from oven and prick with fork. Pour 1/3 cup pizza sauce over bottom of crust and top with Mozzarella cheese. Bake 10 minutes more until cheese is melted.