1 env. or 1 tbsp. active dry yeast
1 tsp. sugar
2 tbsp. corn or other polyunsaturated oil
1 c. very warm water
1 tsp. salt
2 1/2 c. flour

Knead for five minutes and place in a lightly greased bowl; cover and let stand for 30 to 45 minutes until double in size. While the dough is rising, grease a 14 inch pizza pan and heat oven to 400 degrees. Take dough when risen and flatten it in the pan.

SAUCE:

12 oz. tomato paste
1 bay leaf
2 tsp. oregano
1 generous pinch of sweet basil
1 tsp. paprika
2 to 4 finely diced garlic cloves
1 lg. can whole Italian style tomatoes (1 lb. 12 oz. size) with juice
1/2 tsp. black pepper
1 tbsp. grated Parmesan cheese
1/2 c. dry red wine

Simmer in a large pot for about an hour, stirring and scraping to keep from burning. Next Dough and Sauce. Top the flattened dough with sauce and any kind of topping but no cheese at this time. Bake in preheated oven for 15-20 minutes and at first sign of browning, add approximately 2/3 grated or shredded Mozzarella cheese; return to oven and bake for 10 minutes longer. Remove from oven and allow to stand for 3-5 minutes, slice, and serve.