basic Italian dough
canned whole tomatoes (mashed or tomato sauce)
grated Romano or Parmesan cheese
oregano
olive oil
minced garlic

Prepare dough according to directions for basic Italian dough. Cut dough into four equal pieces. Roll out on floured surface with floured rolling pin. Lightly grease a 13 x 9 x 2 inch pan with olive oil. Stretch dough with hands to fit snugly in bottom of pan. Spoon mashed tomatoes or tomato sauce on dough surface lightly and evenly. Do not coat heavily with sauce or pizza will be soggy. Sprinkle surface with a little oregano, minced garlic and grated cheese. Drizzle lightly with olive oil. Preheat oven to 375 degrees. Bake pizza about 20 minutes. Lift pizza from pan with spatula and check bottom of crust. Pizza is done when crust bottom is golden brown, surface dough is firm and tomato sauce is bubbling.

Note: This is how genuine Sicilian pizza is made. It has a thick bread like crust and light topping. If the Greek or American style is to your preference, feel free to add any combination of lightly browned Italian sausage, mozzarella cheese, green pepper, sliced onion, sliced pepperoni, etc.

The basic Italian dough should make four pizzas or more. Make as many pizzas as you desire (they freeze well) or use excess dough to make bread.

For freezing, complete pizza through baking process. Let cool, wrap in plastic wrap and wrap again with aluminum foil. To serve, remove from freezer, unwrap, place in a pan and heat in hot oven 400 degree oven.