PIZZA DOUGH:

2 1/4 - 2 1/2 c. warm (not hot) water
1 tbsp. yeast (for quicker rising, double amount)

Dissolve yeast in water by stirring gently. Add: 1/4 c. sugar 1/2 tsp. salt

Flour; add about 2-3 cups, enough to make a gooey batter. Stir a lot until smooth and elastic (this will make dough easier to work with when you are ready to put on pizza pan). Add more flour until too hard to stir in. Scrape contents of bowl onto floured table. Knead until smooth and elastic, about 5 minutes - all the while, kneading more flour into the dough. Put dough into a greased bowl, smooth side up, put a towel over bowl and set in a warm place for about 1 - 1 1/2 hours.

When the dough has doubled or more in size, divide into the number of pizza pans you want to use. You can get about four large pizzas or less, depending on how thick you want your crust.

Spreading dough on the pans: You may roll out your dough with a rolling pin or spread dough on the pans with your fingers. Make sure to grease your pans. I like to stretch the dough out quite a bit while still in my hands, squeezing out the air bubbles as I stretch the dough. This takes a little experience and getting used to working with the dough. When I first started making my own dough I just used my fingers to spread the dough in the pans. Use your own judgment.

SAUCE:

I just buy Ragu Homestyle Spaghetti Sauce.

TOPPINGS:

Your preference - sausage, pepperoni, cheese, etc.

Preheat oven to 550 degrees. That may sound high, but believe me it makes great pizza! Bake for 5-6 minutes.