CRUST:

2 pkg. quick-rise yeast
Pinch of salt
1 1/4 c. lukewarm water
Approximately 3 1/2 c. flour
1/4 tsp. salt
1/4 c. olive oil or vegetable oil
Cornmeal to sprinkle over bottom of pan

SAUCE:

1 lg. can crushed Italian tomatoes in puree
1 clove garlic, crushed
1 tbsp. oregano
2 tsp. basil
1/4 c. vegetable oil

Mix together. Place yeast in lukewarm water and mix the rest of ingredients. Knead dough. Place dough in large greased bowl. Place bowl in warm (not hot) oven with a cup of boiling water to create steam. Let rise 30 minutes. Knead again, rise again for 20 minutes.

Stretch dough over greased, corn meal pan. Let dough rise for 15 minutes in pan before adding filling.

Cook at 475 to 500 degrees on bottom rack. If using glass pan, check at 10 minutes intervals. Pizza is done when bottom is browned.