1 env. dry yeast
1 c. very warm water
3 1/2 c. flour
1 tsp. salt
3 tbsp. olive or vegetable oil

Sprinkle yeast over water. Stir to dissolve. Stir together flour and salt. Make a well in center and add yeast and oil. Stir until rough dough forms. Turn out onto lightly floured surface. Knead until smooth and elastic, 5-7 minutes. Shape into ball. Place in greased bowl. Turn to coat. Cover; let rise until doubled, about 45 minutes. Punch down; divide in half. Dough can be frozen. Shape each piece into 1 inch thick circles. Wrap lightly with plastic wrap and freeze solid. Then wrap tightly with aluminum foil. Freeze up to 2 months. To use, defrost; punch down dough. Preheat over to 450 degrees. Grease pan and sprinkle with corn meal. Roll dough on floured 13 inch circle. Fit into 12 inch pan and roll edges. Cover and let rise 15 minutes. Bake 10 minutes. Add toppings and bake 15 minutes.

2 (28 oz.) cans peeled Italian plum tomatoes
2 lg. onions, chopped
4 lg. cloves garlic, minced
1/4 c. olive oil
1 tsp. leaf oregano, crumbled
1 tsp. leaf basil, crumbled
1/2 tsp. salt
1/4 tsp. pepper

Blend tomatoes until pureed. Saute onion and garlic in oil in skillet until onions are tender, 10 minutes. Add tomatoes puree and spices. Bring to boil, lower heat and simmer uncovered until thickened, about 1 hour. Cool slightly before using. Store in refrigerator up to 5 days or in freezer 4 months. Use 1 cup for each 12 inch pizza. Makes 4 cups.