This recipe takes about 20 minutes to cook, at 425-450 degrees, but it does depend on the pan you're using - I find a ceramic pizza pan cooks the dough much better than a tin pan, which can leave a soft bit in the middle.
Leave the yeast 5-10 min to bubble and add to the flour, with about 1 tablespoon of olive oil. Mix roughly in a bowl, then put in the food processor, and process, adding a LITTLE more water if it won't form a ball. Turn out in the bowl, which has had a teaspoon of olive oil put in it. Roll the ball in the oil, cover loosely, and leave until risen (depends on the weather, but I find an hour is enough).
Spread out in your pizza platter (ceramic if possible, see above), and it will begin to rise again while you potter around the kitchen,finding whatever ingredients are available to make fridge pizza. Cook about 20 minutes - I've never had any problem with anything burning, except maybe the odd mushroom.