1 c. water
1 tbsp. dry yeast powder
1 tsp. sugar
1 tsp. salt
1 tbsp. shortening
3 c. white flour
Olive oil
Grated Parmesan cheese
1 (16 oz.) can tomato puree
1 sm. can tomato paste
2 cloves garlic
1 lb. grated Mozzarella
Oregano
Basil
Salt
Pepper

Combine tomato puree, tomato paste, chopped garlic for sauce.

Put water and yeast in bowl. Let stand 5 minutes. Stir. Add sugar, salt, shortening. Beat well. Add 1 1/2 cup flour. Beat until smooth. Add another 1 1/2 cup flour, using enough to make dough barely firm enough to handle. Knead.

Divide in thirds. Knead each 1/3 into ball. Flatten, shape to fit 9-inch layer cake tins, lightly greased. Press up around edges to make slight rim. Let rise 15 minutes.

Brush lightly with olive oil. Sprinkle with Parmesan. Cover with tomato sauce (above). Cover with grated Mozzarella. Sprinkle with oregano and basil, salt and pepper and any other desired topping. Bake 25 minutes at 425 degrees. Makes 3 (9-inch) pizzas.