2 pkgs. yeast
2 c. warm water
2 tsp. sugar
2 tsp. salt
6 tbsp. vegetable oil
6 or 6-1/2 c. flour
4 tbsp. vegetable oil
2 cans whole tomatoes
Oregano, salt and pepper

Dissolve yeast in water in large bowl. Stir in sugar, salt and 6 tbsp. oil and 4 or 5 cups flour. Beat until smooth. Stir in enough flour to make it easy to handle. Knead on floured surface 5 minutes. Place in greased bowl, turn to grease all sides, cover and let rise in warm place 45 minutes.

Preheat oven to 400°F.

Grease pans 4 to 5 of various sizes. Punch down dough, divide into 4 to 5 sections. Roll into flat shapes to place in pans. Squeeze tomatoes in bowl and season with oregano and salt and pepper.

Bake crusts 12 minutes on 350°F. Spread tomato mixture as a sauce over precooked pizza dough. Add desired ingredients and bake at 350-400°F for 25 minutes.