PIZZA CRUST:

1 pkg. yeast
2/3 c. warm water
2 tsp. sugar
1/2 tsp. salt
3 tbsp. olive oil or salad oil
Flour - about 2 c.

Dissolve the yeast in the water, let stand about 5 minutes. Stir in the sugar, salt and oil. Add 1 1/3 cups flour, and beat until dough is elastic (3-5 minutes). Stir in about 1/2 cup more flour to make a soft dough. turn onto a floured surface and knead until smooth and springy (8-10 minutes). Place in a greased bowl; turn dough to grease the top. Cover and let rise in a warm place until doubled (40-45 minutes).

You can also use regular bread dough. If you use whole wheat flour, it works best if it makes up no more than half of the total four.

One recipe makes enough dough for one thin-crust pizza.

PIZZA SAUCE:

8 oz. can tomato sauce
2 (16 oz.) cans stewed tomatoes
2 tbsp. capers
1/8 tsp. black pepper
1/2-1 tsp. basil
1/2 tsp. oregano
3 tbsp. dried parsley

Combine the tomato sauce and stewed tomatoes, add the capers and the seasonings and simmer in a covered saucepan for 2-3 hours, stirring once in a while so it doesn't scorch, and to help break up the tomatoes. Cook as long as possible, half a day is best. Makes enough for 2 pizzas. You could speed up the whole process by using pre-seasoned Italian-style tomatoes, and mashing them with a potato masher, but the longer it cooks, the more flavors blend.

When assembling the pizza, grease the pan, punch down the dough and spread out on the pan with your hands. I like to bake it at 400 degrees near the bottom of the oven so it is slightly browned and not soft any more. Cover with half the sauce, and whatever toppings you like - onions, olive, mushrooms, peppers, and about 8 ounces of shredded Mozzarella cheese (use more for a very cheesy pizza) and bake until the cheese is melted.