2 (28 oz.) cans whole tomatoes, diced
3 cloves garlic, minced
1 lg. onion, chopped
2 tbsp. olive oil
6 oz. can tomato paste
2 tbsp. oregano
1 tbsp. basil

Fry garlic and onions in olive oil until just translucent. Add paste and spices, cook one minute. Add tomatoes and simmer for one hour. Enough for two or three large pizzas. This will keep in the refrigerator for about one week or the freezer for a month.

PIZZA DOUGH:

3 c. unbleached flour
1 c. warm water (105-115 degrees)
1 pkg. yeast
1 tbsp. sugar
1/2 tsp. salt
Cornmeal

Dissolve yeast in water. Add sugar, salt and flour. Let rise in warm place (top of water heater) for 45 minutes. Punch down. Sprinkle pizza pan with generous amount of cornmeal. Pat or roll dough on floured surface until size of pan. Stretch and form edges. Let crust rise on pan for 15 to 20 minutes. Top with cheese (about 6 ounce), sauce, toppings (pepperoni, etc.), more cheese (about 2 ounce). Bake on bottom rack at 425 degrees for about 20 minutes.