Dissolve 1 package yeast in 1 cup warm water. Stir in 1 teaspoon sugar, 1 teaspoon salt and 2 tablespoons olive oil. Add 2 cups flour. Beat until smooth. Add enough more flour, about 1 1/2 cups to make a soft dough. Turn onto lightly floured board; knead until smooth and elastic. Place in greased bowl; brush top with oil or shortening. Cover; let rise in warm place until doubled. Punch down; shape at once or cover and refrigerate. 2 - 12 inch.
Cook 1/2 cup minced onion in 1 teaspoon olive oil until golden. Stir in 1 (8 ounce) can tomato sauce, 1 (1 pound) can tomato puree, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic salt, and 1 teaspoon crumbled oregano. Simmer 30 minutes. Refrigerate until ready to use. 2 - 12 inch.
DIRECTIONS FOR DOUGH AND SAUCE:
Make dough and sauce. Divide dough in half; round up into 2 balls. Roll or pat each into 12 inch circle. Place on greased baking sheets; press around edges to form 1/2 inch rim. Brush dough with olive oil; cover with pizza sauce. Top with lots of cheese and extra toppings as desired. Do not let rise; bake at once at 425 degrees for 15-20 minutes until nicely browned.