2 c. Irish Spaghetti Sauce
1 1/2 c. skim milk
3 to 5 c. bread flour
1 packet rapid rise yeast
1 tbsp. olive oil or light vegetable oil
1 tbsp. sugar
1/2 tsp. salt
1 lb. sliced part-skim Mozzarella cheese

EQUIPMENT:

2 pizza pans
Lg. mixing bowl
Saucepan

Toppings: Parmesan cheese, cooked crumbled ground beef, onion rings, sliced green or hot peppers, sliced mushrooms, pepperoni, anchovies.

Warm the milk until it is just steaming. When the milk is cool enough for you to dip a finger in it, add the yeast, oil, sugar, and salt. Start stirring in the flour about half a cup at a time until the dough is thick. Tip it out in a floured surface and knead it, adding flour as needed until you have something that looks and feels like off-white play dough.

Cut the dough in half and spread each half out on a lightly oiled pizza platter. Set the platters in a warm place about 15 to 25 minutes until the dough looks puffy. Spread about a cup of sauce on each pizza, then top with the Mozzarella cheese. Add whatever toppings you like. Bake at 400 degrees for about 15 to 20 minutes or until the crust and cheese are nicely browned. Let it set about 5 minutes before cutting.