DOUGH:

1 pkg. yeast
1 cup warm water
1 tsp. sugar
1 tsp. salt
2 tbsp. olive oil
3 1/2 cups flour

Dissolve 1 package yeast in 1 cup warm water. Stir in 1 teaspoon sugar, 1 teaspoon salt and 2 tablespoons olive oil. Add 2 cups flour. Beat until smooth. Add enough more flour, about 1 1/2 cups to make a soft dough. Turn onto lightly floured board; knead until smooth and elastic. Place in greased bowl; brush top with oil or shortening. Cover; let rise in warm place until doubled. Punch down; shape at once or cover and refrigerate.

PIZZA SAUCE:

1/2 cup minced onion
1 tsp. olive oil
1 (8 oz.) can tomato sauce
1 (1 lb.) can tomato puree
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1 tsp. crumbled oregano

Cook 1/2 cup minced onion in 1 teaspoon olive oil until golden. Stir in 1 (8 ounce) can tomato sauce, 1 (1 pound) can tomato puree, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic salt, and 1 teaspoon crumbled oregano. Simmer 30 minutes. Refrigerate until ready to use.

DIRECTIONS FOR DOUGH AND SAUCE:

Make dough and sauce. Divide dough in half; round up into 2 balls. Roll or pat each into 12-inch circle. Place on greased baking sheets; press around edges to form 1/2 inch rim. Brush dough with olive oil; cover with pizza sauce. Top with lots of cheese and extra toppings as desired. Do not let rise; bake at once at 425°F for 15-20 minutes until nicely browned.

Makes two 12-inch pizzas.