1 pkg. active yeast
1 1/4 c. warm water
2 tbsp. cooking oil
4 c. flour
1 tsp. salt

Dissolve yeast in warm water, stir in oil. Sift flour and salt together and stir into first mixture. Knead for 15 minutes, let rise until double in bulk. Makes 2 pizzas. Add your sauce and desired topping. Bake at 425 degrees for 15-20 minutes.

PIZZA SAUCE:

3 qt. canned tomatoes
1 qt. tomato paste
2 c. water
2 tsp. garlic powder
3 tsp. salt
1/2 tsp. black pepper
2 tbsp. basil
2 tbsp. oregano
1/4 c. butter

1. Strain tomatoes, reserve juice, chop the pulp using French knife.

2. In a saucepan add the tomatoes, pulp, juice, tomato paste and water. Bring to a boil. Add remaining ingredients. Simmer until mixture reduces slightly and becomes thick. Makes 1 gallon. Put unused portion in pint jars and freeze.