DOUGH:

1 tbsp. active dry yeast
1 c. lukewarm water
1 tsp. salt
2 3/4 c. unbleached flour

TOMATO SAUCE:

3 lbs. plum tomatoes, chopped or 1 (1 lb. 12 oz.) can
3 oz. tomato paste
1-2 garlic clove, peeled and crushed
2 tbsp. oil
Oregano (fresh or dried), chopped
Basil (fresh or dried), chopped
Parsley (fresh or dried), chopped

FILLING:

1 lb. Mozzarella cheese, shredded
8 oz. mushrooms, sliced
2 c. green pepper slices or spinach (optional)
2 cloves garlic (optional)
2 oz. grated Parmesan cheese

Dough: Sprinkle yeast in warm water; let stand until dissolved. Add oil, salt, and half the flour, beating well. Gradually add flour to form a soft dough. Turn out on floured board; knead until smooth and elastic, about 10 minutes. Turn dough in greased bowl; cover with damp towel or plastic wrap. Let rise in a warm place until doubled, about 1 1/2 hours.

Sauce: About 35 minutes before baking time, combine first four ingredients in wide pan; simmer until thick (about 20 minutes), stirring constantly. Add herbs to taste; adjust seasoning.

Pizza: Punch down dough. Turn out on floured board; divide in two balls. One larger than the other. Roll out larger ball to fit a 12 inch round pan, 1 inch deep; leave a slight overhang. Spread bottom with Mozzarella. Top with half the mushrooms and green peppers (or washed, stemmed, and chopped spinach) and the 2 cloves garlic. Sprinkle with Parmesan. Roll out smaller dough ball. Fold edges with bottom crust; pinch to make a standing rim. Bake near bottom of a preheated oven at 450 degrees for 7 minutes.

Remove from oven (adjust temperature to 400 degrees); add tomato sauce, remaining mushroom, and green peppers or spinach. Top with anything else you like (pepperoni, sausage, etc.). Sprinkle with oregano, basil, and parsley, more crushed garlic and red pepper if desired. Return to oven and bake at 400 degrees, about 25 minutes until pizza is browned and set. (If crust edges brown too fast, cover with foil.) Remove from oven. Pizza can be garnished with pitted black olives, if desired. Let stand about 5 minutes before cutting.