2 (12 or 14 inch) pizzas

CRUST:

1 1/2 c. hot water (110 to 115 degrees)
3 tsp. vegetable oil
3 tsp. sugar
1 tsp. salt
1 pkg. dry yeast
3 to 4 c. flour

In large bowl, stir water, 1 tsp. oil, sugar, salt. Sprinkle yeast over ingredient; stir until yeast is dissolved. Stir in flour, 1 cup at a time. When no longer able to stir, turn on floured surface and knead. Add remaining flour as necessary. Knead 5 minutes. Divide dough in half.

Place 1 tsp. oil in each of 2 pizza pans, Spreading over entire bottom. Spread the dough in pans pushing dough against the sides of the pan to form a ridge. Make fork holes over crust and edges. Cover each crust with clean dish towel. Allow to rise in pan 20 minutes.

SAUCE:

1 (16 oz.) can tomatoes
1 (6 oz.) can tomato paste
1 tsp. dried onion
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. basil
1/2 c. Parmesan cheese
2 (8 oz.) pkgs. Mozzarella cheese, shredded

Mash tomatoes in saucepan. Add remaining sauce, ingredients; stir over medium heat until mixture bubbles. Lower heat, simmer 5 minutes.

Spread half of sauce on each crust. Top with Parmesan cheese and Mozzarella. Add desired toppings such as pepperoni, mushrooms, green pepper, sausage.

Bake at 400 degrees for 20 minutes.