2 pkgs. dry yeast
2/3 c. warm water
2 tsp. sugar
2 c. cold water
3 tbsp. salad oil
2 tbsp. sugar
1 tsp. salt
1/4 tsp. garlic salt
1/2 tsp. dry oregano leaves
6 1/2 c. flour

SAUCE:

10 1/2 oz. can tomato soup
1 tbsp. dry oregano leaves
1/2 tsp. garlic salt
1/2 lb. shredded Mozzarella
1/2 lb. grated Muenster
1/3 c. grated Parmesan
1/2 lb. thinly sliced pepperoni
8 oz. canned mushrooms, drained

Sprinkle dry yeast over warm water; add the 2 teaspoons sugar; stir once or twice and let stand 5 to 6 minutes until bubbly.

In a large bowl combine the cold water, oil, sugar, salt, garlic salt, and oregano until blended. Add 1 cup of the flour, the yeast mixture and remaining flour a cup at a time. Mix into soft dough and toss on floured surface until no longer sticky. Let rise in warm place 90 minutes; punch down.

Spread on 2 (15 inch) circular buttered pizza pans that have been lightly dusted with cornmeal. Apply the sauce ingredients over dough, adding one at a time, dividing each ingredient evenly between the 2 pizzas. Bake at 450 degrees (preheated oven) 1 pizza at a time for 20 to 25 minutes or stagger both pizzas in same oven, switching racks, about halfway through baking time. Can also be prepared on 9 inch pie pan or in a roaster pan, 17 x 13 x 2 inches.