1 env. active dry yeast
1 c. very warm water
3 14/ c. all-purpose flour
1 tsp. salt
3 tbsp. olive or vegetable oil

Sprinkle yeast over very warm water. Stir to dissolve yeast. Stir together flour and salt in large bowl. Make a well in center; add yeast mixture and oil. Stir until rough dough forms. Turn out onto lightly floured surface. Knead until smooth and elastic, 5 to 7 minutes. Shape into ball. Place in greased bowl; turn to coat. Cover; let rise in warm place until doubled, about 45 minutes. Punch dough down; divide in half.

PIZZA:

Dough for 1 pizza (above)
8 to 10 oz. can tomato paste
8 oz. shredded Mozzarella cheese
Toppings (sausage, chopped onion, chopped green peppers, pepperoni, chopped mushrooms, black olives)

Lightly brown sausage. Drain on paper towel. Using drippings from sausage, lightly saute onion, pepper, and mushrooms (if desired). Spread dough on greased pizza pan. Mix 8 to 10 ounce can of tomato paste with 1/2 teaspoon Italian seasoning. Spread on pizza crust. Sprinkle cheese over tomato paste, then spread on toppings. Bake at 475 degrees for 10 to 15 minutes or until cheese melts and crust browns.