3 (1 lb.) cans tomatoes, chopped
3 sm. green peppers, chopped
2 sm. onions, chopped
3 bay leaves
2 tsp. salt
3 tsp. sugar
1/8 tsp. pepper
1 1/2 tsp. dried whole oregano

Combine these ingredients in a large saucepan. Simmer over low heat 1 hour, or until thickened, stirring occasionally. Remove the bay leaves.

PIZZA CRUST:

1 c. boiling water
1/4 tsp. salt
2 tbsp. shortening
1 pkg. dry yeast
3-4 c. flour

From St. Peters in Salisbury "Keys To The Kitchen".

Combine water, salt and shortening in bowl and stir until shortening melts. Let cool to lukewarm. Sprinkle yeast over water mixture. Stir until dissolved. Gradually add flour, mixing well after each addition. Turn dough out on a lightly floured surface; knead until smooth and elastic. Shape into a ball; place in greased bowl, turning once to grease the top. Cover and let rise 1 hour or until doubled in bulk. Punch down and divide in half. Pat dough into 2 (12") pizza pans. Spread sauce evenly over each pizza crust, leaving 1/2" border. Bake at 450 degrees for 10 minutes.

Sprinkle with 3 cups of shredded cheddar cheese and 3 cups shredded Mozzarella cheese. Add any additional toppings at this point. Bake another 10 minutes. Remove from oven and sprinkle with 1/2 cup grated Parmesan cheese.

ADDITIONAL TOPPINGS:

1 1/2 lbs. ground beef (cooked until no longer pink)
3 1/2 oz.) pkg. sliced pepperoni
1 1/2 c. ripe olives, sliced
1 (4 oz.) can sliced mushrooms, drained
Green peppers, sliced