2 c. warm water
1 tsp. powdered yeast
2 tbsp. olive oil
1 tbsp. sugar
3 to 4 c. flour

TOPPING:

3/4 lb. grated Mozzarella cheese (Poly-O Lite)
2 (8 oz.) cans Hunt's tomato sauce
1 to 2 cloves of garlic as desired to taste
1/2 tsp. basil or oregano as desired to taste
Parmesan cheese
Olive oil

In a medium mixing bowl, dissolve the yeast in 2 cups water. Add olive oil and sugar, mix well. Add 2 to 2 1/2 cups flour, mix well, add more flour 1/2 cup at a time until dough is pliable and not sticky. Put in a greased bowl and allow to rise 1 to 2 hours depending on room temperature. Divide dough in half (recipe makes 2 14 to 16 inch pies). I use pizza screens instead of pizza pans this makes the crust crisper. Take 1/2 of the dough and place on a well floured surface. Keep hands well floured (do not turn dough over). Press dough out until a bit larger than pan, turn outer edge under to form crust. Apply small amount of olive oil around outside crust of pie. Spread mozzarella cheese over pie, cover cheese with mixture of sauce, garlic, and basil or oregano. sprinkle with Parmesan cheese and olive oil. Bake in preheated oven at 425 degrees for approximately 15 to 20 minutes until crust is golden brown and cheese is bubbly.