4 1/2 c. all purpose flour
1 pkg. active dry yeast
1 1/2 tsp. salt
1 1/2 c. warm water (110 degrees)
2 tbsp. cooking oil
1 c. chopped onion
1 clove garlic, minced
2 tbsp. olive oil
1 (16 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1 1/2 tsp. dried basil, crushed
1 1/2 tsp. dried oregano, crushed
1 tsp. salt
1/2 tsp. sugar
1/8 tsp. pepper
2 c. shredded Mozzarella
1/4 c. grated Parmesan cheese
Mushrooms, onion, green pepper or other toppings as desired

Combine 2 cups of the flour, yeast and the 1 1/2 teaspoon salt. Add water and cooking oil. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make moderately stiff dough. On floured surface, knead until smooth. Place in greased bowl; turn once. Cover; let rise until double, about 1 hour.

Cook the 1 cup chopped onion and garlic in olive oil until onion is tender. Add undrained tomatoes, tomato paste, basil, oregano, salt, sugar and pepper. Bring mixture to boiling; cover and simmer for 10 minutes.

Pat dough from center to edges in greased 15 1/2" x 10" x 1" baking pan. Cover; let rise 45 minutes. Spoon sauce over dough. Bake, uncovered at 475 degrees for 25 minutes. Sprinkle pizza with toppings; sprinkle Mozzarella and Parmesan cheese over. Bake 10 to 15 minutes longer.

For thinner crust divide dough into two pans and double sauce, toppings and cheese. Bake, uncovered at 475 degrees for 15 to 20 minutes. Add toppings and cheese. Bake 10 to 15 minutes longer. Serves 6/