FOR DOUGH: 1 pkg. active dry yeast
1 c. warm water (105 to 115 degrees)
1 tsp. sugar
1 tsp. salt
2 tbsp. salad oil
2 1/2 c. flour If using self-rising flour, omit salt in dough.) Note: Unbleached flour can be used in this recipe. TOPPING: Jar of pizza sauce or make your own
Grated Mozzarella (about 8 oz.)
1/4 c. Parmesan cheese
2 tsp. oregano
Any other topping you prefer - pepperoni, mushrooms, sausage, onions, etc. Dissolve yeast in warm water. Stir in remaining dough ingredients; beat vigorously, about 20 strokes. Allow dough to rest (about 5 minutes). Heat oven to 425 degrees. Prepare topping/sauce. Divide dough in half. On lightly greased baking sheets, pat each half into a 10 inch circle. (Continue to flour fingers when patting dough into circles.) Spread sauce on each circle. Sprinkle with Parmesan cheese and oregano. Arrange your choice of topping on top and sprinkle with Mozzarella cheese. Bake 20 to 25 minutes or until crust is brown and filling is hot and bubbly. Makes 2 pizzas. | 
