1/2 c. chopped onion
2 tbsp. oil
2 1/2 c. drained tomatoes
1 (12 oz.) can tomato paste
1 tsp. salt
1 tbsp. sugar
1/2 tsp. oregano
1/8 tsp. garlic salt
1/8 tsp. pepper
1 bay leaf

Saute onion in oil. Add remaining ingredients. Simmer, covered, for 30 minutes or until thick. Remove bay leaf. Pour hot sauce in hot sterilized jars; place hot sterilized lids and bands on jars, screwing bands tight. May also pour into pint freezer containers, leaving 1/2 inch head space. Place tops on containers tightly and freeze. Yield 2 pints.

PIZZA DOUGH:

1 pkg. yeast
2/3 c. warm water
2 c. sifted flour
1/4 c. shortening

Dissolve yeast in warm water. Cut shortening into flour, then stir in water and yeast mix. Knead dough until smooth. Place in a greased bowl and grease the top. Cover and let rise one hour. When dough is light, divide into four parts for four large pizzas or into eight sections for smaller ones. Roll out one inch thick.