2 3/4 to 3 1/4 c. all-purpose flour
1 pkg. active dry yeast
1 c. warm water (120 to 130 degrees)
2 tbsp. cooking oil
Pizza sauce
1 lb. bulk Italian sausage, ground beef or ground pork, cooked and drained
6 oz. sliced pepperoni or 1 c. cubed fully cooked ham or Canadian style bacon
1/2 c. sliced green onion or pitted ripe olives
1 c. sliced mushrooms or chopped green peppers
2 to 3 c. shredded Mozzarella cheese

In a large bowl, combine 1 1/4 cups of flour, the yeast and 1/4 teaspoon salt. Add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.

Using a spoon, stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide in half. Cover; let rest 10 minutes. Cook in oven at 425 or 375 degrees. Layer sauce, meat, vegetables and cheese onto half of the dough. Fold dough over.

Class of '94