CRUST:

2/3 c. lukewarm water
1 1/2 tsp. butter, melted
3/4 tsp. salt
1 tsp. sugar
1 pkg. dry yeast plus 1/2 c. warm water
3 c. flour, sifted

Dissolve yeast in 1/2 cup warm water. Combine 2/3 cup lukewarm water with salt and sugar. Add yeast to this liquid. Add flour one cup at a time and beat with a spoon until smooth. When dough becomes too stiff to mix in the bowl, turn it out on a well floured board and knead it until it's smooth (about 5 or 6 minutes). Add more flour as needed so dough does not stick to your hands. Divide the dough into 2 equal size pieces. Brush each piece lightly with butter and cover with wax paper for about 20 minutes. (It will double in size, but don't let it get too light. When ready, roll out dough to fit two 12 inch round pans. Form a slight rim in the pan and pierce the entire bottom with a fork. Let it stand for 20 minutes. Bake in 400 degree oven for 12 minutes until lightly browned. Remove from pan and put on a rack to cool. (If your oven is not big enough to bake both pans at the same time, put one in the refrigerator until you are ready to bake it.)

SAUCE:

2 c. crushed tomatoes, drained well
1 (10 oz.) can thick tomato paste
1 tbsp. salad oil
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic salt
2 tbsp. Parmesan cheese, grated
3/4 tsp. oregano
2 c. Mozzarella cheese, grated

Mix together all ingredients except cheeses. Spread on the pizza crust. Add the cheeses and bake in 400 degree oven for 12 minutes. (For crisp crust, bake directly on the oven racks. Do not use pan under the crust.) Makes 2 pizzas.

You may add a number of toppings such as onion, mushrooms, green pepper, sausage, bacon, pepperoni, ground beef, etc. to this pizza recipe.