If you have four minutes, I recommend (again) watching Bittman make his potato pizza. I find him hilarious. "No need to measure...glug, glug, glug, glug...That's it. You're in pizzaland. There's no better place to be."
I used Mark Bittman's basic pizza dough recipe from How to Cook Everything, but subbed 1C of rye flour. I only used the 1 t of yeast called for in the recipe, and the rye flour made it pretty dense so I coaxed and cajoled it through a daylong rise. It turned out to be a really nice texture though and I made the one ball into 3 smallish pizzas and baked each at 500 for about 8-10 min each. Fed the four of us.
Bake at 450-500 for 6-10 minutes. Watch the baby.