DOUGH:

1 c. (105 to 115 degree) water
1 pkg. dry yeast
1 tbsp. sugar
2 tsp. salt
2 tbsp. vegetable oil
2 3/4 to 3 c. unsifted flour

1 1/2 lb. Jack cheese 8 oz. pkg. pepperoni

SAUCE:

1 (8 oz.) can tomato sauce
2 (8 oz.) cans tomato paste
2 tsp. sugar
1 1/2 tsp. oregano
1 tsp. parsley flakes
1 tsp. basil
1/2 tsp. salt
1 lg. clove garlic
1/4 c. diced scallions

DOUGH: Mix yeast in warm water. Add sugar. Dissolve and wait for it to foam. Add salt and oil and flour. Work (knead) dough for 5 minutes. Should be smooth and elastic. Cover with damp cloth, let rise in warm spot until doubled in bulk.

SAUCE: Meanwhile, combine all sauce ingredients and refrigerate. Shred cheese.

Punch dough down; divide in half. Grease 2 pizza pans or cookie sheets liberally with vegetable oil. Sprinkle lightly with cornmeal mix. Stretch dough to fit on pans. "Paint" on a tablespoon of oil on top of dough. Bake at 375 to 400 degrees for 8-10 minutes. Remove from oven.

Divide sauce between 2 crusts. Cover each to edge. Dot with pepperoni. Cover with lots of shredded cheese. Bake 15-20 minutes until cheese very lightly brown. Makes 2 large pizzas. Great for school lunches!