1 pkg. active dry yeast
1 3/4 c. warm water (110 degrees)
3 tbsp. salad oil
1 tbsp. honey
1 tsp. salt
4 c. unsifted all-purpose flour

SAUCE:

1 med. onion, chopped
1 clove garlic, minced or pressed
2 tbsp. salad oil
1 tbsp. oregano
2 tbsp. parsley
Salt & pepper to taste
2 (8 oz.) cans tomato sauce

Dissolve yeast in warm water in large bowl; beat in the oil, salt and honey. Add flour and beat in enough additional flour (about 1 cup) to form a stiff dough. Turn onto a well floured board and knead it until smooth, about 3 minutes. Put dough into a greased bowl; cover it and let rise in a warm place until it doubles in size. Punch down the dough and divide it into thirds for thin crust or halves for thicker crust.

Roll, pat and stretch dough to fit pizza pan, remembering to form an edge. Bake on the lowest rack in 500 degree oven for about 5 minutes for thin crust or about 7 minutes for thick crust. Spread the baked crust with sauce and condiments and bake again on lowest rack of 500 degree oven for 5 to 8 minutes.

SAUCE: Saute the onion and garlic in oil until onion is limp and golden; add tomato sauce and seasonings. Simmer for 15 minutes, stirring often.