2 lg. cans plum tomatoes, drain and save liquid
1 lg. can tomato sauce
1 lg. can tomato paste
2 cloves of garlic
1 onion, sauteed with garlic
oregano
parsley
basil
fennel (very good)
marjoram
pepper and salt

Cook in crock pot or cook on top of stove. (On top of stove cook about 45 minutes. You might have to use some of the liquid from the cans of tomatoes to get the right consistency.)

Cheese:
3 lb. mozzarella and 1/2 lb. romano OR
2 lb. mozzarella and 1 1/2 lb. romano

Sounds like a lot of cheese! (But it isn't). Shred cheese in a food processor.

Crust:
6 c. flour, unbleached
6 tbsp. vegetable oil
1 tsp. salt
2 pkg. dried yeast
2 c. water
corn meal for dusting cookie sheets

Put yeast in a large bowl. Add 2 cups of lukewarm water. When the yeast is dissolved, add oil, flour and salt. Knead and make into a ball. Place in bottom of a bowl and oil top of ball to keep it soft. Place towel on top and put in a warm spot for about 1 hour or until dough has doubled in size. On large cookie sheets (yes, rectangle!) Spread dough evenly 3/8 to 1/2 inch thick. Add a little garlic salt.

Get some Italian sausage! Saute it in a pan and drain. Spread an even, thin layer of sauce on the crust. Cover with cheese. Put pools of sauce on top and sprinkle lightly with more cheese. Add Italian sausage and mushrooms and other ingredients you like on pizza. Sprinkle on oregano and add a bit more fennel if you like it. Too much sauce makes the crust soggy. Bake in oven at 350 degrees. Bake about 20 minutes. Check to see how it is doing. It must be golden or lift without sticking. Adjust cooking time if you need to. Freeze what you do not eat. When you are reheating, before you put it in the oven, sprinkle water on top of pizza with your hands. This makes it very good.

Makes 2 pizzas made on cookie sheets.