1 tbsp. active dry yeast
1 1/4 c. warm water
Pinch of brown sugar
2 tbsp. oil
1/4 tsp. pepper
1 1/2 tsp. salt
2 c. white flour
1 or more c. whole wheat flour
2-3 c. tomato sauce (end of recipe)
1/2 lb. grated Mozzarella cheese
1/4 c. Parmesan cheese

Dissolve yeast in water with sugar. Let bubble for about 5 minutes, add oil, pepper and salt. Add flour by the half cup, increasing amount if necessary to make stiff dough. Knead well, rise in warm place by stove, about 1 1/2 hours. Punch dough down and knead well.

Roll out for 2 (14 inch) pizzas, if thin, crisp crust is desired, or only one if thicker, breadier crust is preferred. Ease into lightly greased pizza pans or large cookie sheet. Push up a little edge to keep the sauce in. Spread with tomato sauce and garnishes desired, like: fresh sliced mushrooms, sliced onion, olives, and of course browned "Poikes Pork Sausage." Top with cheeses.

TOMATO SAUCE:

1/2 c. chopped onion
1 clove garlic
2 tbsp. oil
1 sm. carrot, grated
2 tbsp. chopped green pepper
1/8 tsp. pepper
1/2 tsp. thyme
2 tbsp. fresh chopped parsley
2 c. canned tomatoes
1 (6 oz.) can tomato paste
1 tsp. salt
1/4 tsp. brown sugar
1 bay leaf
1 tsp. oregano
1/4 tsp. basil

This sauce becomes tastier with time. I always triple this recipe to have on hand for lasagna and spaghetti. Saute onion and garlic. Add carrot, green pepper, bay leaf, and herbs. Stir well, then add tomatoes, paste and seasonings. Simmer for 1/2 hour. Remove bay leaf. Makes a little more than 2 cups.