CRUST:

1 pkg. yeast
1 3/4 c. warm water
3 tbsp. olive oil
1 tsp. salt
5 to 5 1/2 c. flour

TOPPING:

Shredded Mozzarella
Parmesan
Pepperoni, sausage, etc.

SAUCE:

1 onion, finely chopped
1 clove garlic, crushed
2 tbsp. olive oil
1 (16 oz.) can Italian style tomatoes
1 (6 oz.) can tomato paste
1 tsp. basil
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. sugar

Crust: Dissolve yeast in warm water. Beat in oil, salt and 4 cups flour. Blend in 1 to 1 1/2 cups more flour. Knead 3 minutes. Turn over in greased bowl, cover, and let rise 1 hour. Punch down dough, divide in half, press into oiled pans (9 x 13 inch) or on cookie sheets. Bake 7 to 10 minutes in a 500 degree oven just until they begin to get lightly browned.

Sauce: Saute' onion and garlic in oil in a large skillet until tender. Add tomatoes and their juice, tomato paste, basil, oregano, salt and sugar. Bring to boil over high heat; lower heat. Simmer covered, 1 hour, stirring frequently.

Spread sauce over crust. Sprinkle with shredded Mozzarella and grated Parmesan cheese. Top with your choice of other toppings. Bake in 450 degree oven until cheese begins to brown.