2 1/4 c. all-purpose flour
1 1/2 tsp. salt
2 tbsp. oil
1 c. water
Cornmeal
1 (6 oz.) can tomato paste
1/2 tsp. oregano
1 c. all-purpose flour
1 pkg. yeast rapid rise
1 pkg. yeast, reg.
8 oz. Mozzarella cheese
1 (8 oz.) can tomato sauce
1/2 tsp. sugar
1 tsp. garlic powder

Set aside the 1 cup flour. Mix remaining flour and other dry ingredients, including yeast, in a large bowl. Heat oil and water until hot to touch. Stir into dry mixture. Mix in enough reserved flour to make stiff dough. On floured board knead until smooth and elastic (about 5 minutes). Cover, let stand 20 minutes. Divide dough in half, roll and stretch each to a 13 inch circle.

Place on 2 (12 inch) pizza pans (greased and sprinkled with cornmeal). Bake 450 degrees for 8 minutes. Spread with 1/2 of pizza sauce, top with cheese and toppings and bake 10 to 12 minutes more or until cheese melts. May prebake and freeze crusts.