CRUST:

1 pkg. dry yeast
1 c. lukewarm water
2 tsp. sugar
3 1/2 c. sifted all-purpose flour
1 tbsp. melted shortening or cooking oil
1 1/2 tsp. salt

Soften yeast in warm water and stir until dissolved. Add sugar and 1 1/2 cups of the flour. Beat until blended thoroughly. Mix in shortening and salt. Stir in remaining flour. Turn out on lightly floured board and knead until smooth, about 10 minutes.

Place ball of dough in a greased bowl, turn once to bring greased side up. Cover with damp cloth and let rise in warm place, 80 to 85 degrees until more than double in size, about 1 3/4 hours. Knead down; place in refrigerator about 1/2 hour, or until dough is a little less lively and can be handled easily. Roll out on a lightly floured board into a circle 1/4 inch thick and about 13 inch in diameter.

Place in a well-greased 12-inch pan and crimp edge, or use baking sheet and fold edge over twice to make a rim to hold in sauce. (If thin crust preferred, divide dough in halves and make 2 crusts). The pizza may be completed at this point or if it is to be served later, crust may be wrapped and frozen. It can also be baked partially in a very hot 450 degree oven for 5 minutes, then refrigerated for 24 hours.

BASIC SAUCE:

1 clove garlic
3 tbsp. olive or salad oil
2 lg. onions, sliced
1 (6 oz.) can tomato paste
1 (28 oz.) can (3 1/2 c.) Italian style tomatoes
1/2 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1/3 c. grated Romano or Parmesan cheese
1/2 lb. Mozzarella cheese, shredded or thinly sliced

Saute garlic in oil in a large saucepan over moderate heat until brown; then remove and discard garlic. Add onions and brown lightly. Stir in tomato paste; cook for 3 minutes, stirring constantly. Add tomatoes, oregano, salt and pepper. Cover tightly and simmer gently 1 1/2 hours. Makes 4 cups or enough sauce to fill one 12-inch pie 1 inch thick or to spread two 12-inch layers as preferred. This may be made ahead and stored.

TO COMPLETE: Spread filling over crust, sprinkle with Romano cheese, then Mozzarella, bake in a very hot 450 degree oven for 30 minutes, then reduce heat to moderate 300 degrees and bake 15 minutes more.

PIZZA WITH SAUSAGE: Cut 1/2 pound sweet or hot Italian sausage into small pieces, brown in a skillet over moderate heat. Mix with sauce before spreading on crust. (Pepperoni is sometimes used uncooked in place of Italian sausage. Slice 1/4 pound and mix with sauce. It's hot!!)

MUSHROOMS: Brown 1 cup sliced mushrooms in oil, add to sauce.

ANCHOVIES: Press anchovy fillets into crust before adding sauce.