1 pkg. active dry yeast
About 4 1/2 c. flour
Salt
1 1/2 c. water
Olive or salad oil
1 med. diced onion
1 (16 oz.) can Hunt's choice cut tomatoes
1 clove minced garlic
1 (6 oz.) can tomato paste
1 1/2 tsp. sugar
1 tsp. Italian herb seasoning
1/4 tsp. crushed red pepper
1 (16 oz.) pkg. Mozzarella cheese, shredded
Topping of choice

DOUGH: In large bowl combine yeast, 2 cups flour and 1 teaspoon salt. In pan, heat water to 120 to 130 degrees. With hand mixer on low, just blend water into dry ingredients. Beat 2 minutes at medium speed. Beat in 1/2 cup flour for 2 minutes more. Stir in about 1 1/2 cups flour to make a soft dough. Knead dough for 8 minutes adding more flour if needed. Shape into ball in greased bowl. Cover and let rise for 1 hour or until doubled.

SAUCE: Cook onion and garlic over medium heat in 1 tablespoon hot oil, until tender. Add tomatoes and paste. Add sugar, herb seasoning, red pepper and 1 teaspoon salt. Heat to boiling while stirring. Cover and reduce heat to low. Simmer 20 minutes.

Punch down dough; cut in half and turn onto lightly floured surface. Cover 15 minutes. Preheat oven to 450 degrees. Grease 2 large cookie sheets or 12" pizza pans. Roll each dough into a 13"circle. Fold into quarters and lift on cookie sheets. Unfold and pinch up edges to make trim. Brush with oil. Sprinkle with 1/2 of cheese. Top with sauce. Put desired toppings on top and cover with remaining cheese. Bake for 15 minutes or until golden brown. Cut in wedges.

Kindergarten