DOUGH:

1 pkg. dry yeast
Water
1 tbsp. salt
1 tbsp. sugar
1 tsp. shortening
6 plus c. flour

SAUCE:

1 (16 oz.) can pear tomatoes
Salt and pepper
Oregano
Green pepper, optional

Dissolve yeast in 1/2 cup lukewarm water. Add 4 to 5 cups warm water, salt and sugar. Add 6 cups flour, 2 cups at a time. Then enough flour until dough begins to come away from pan. Set in tall greased pan overnight. Punch down and spread dough in oiled pan.

Simmer tomatoes, salt, pepper and oregano and sauteed diced green pepper. Spread on dough. Top with pepperoni. Cook 400 to 425 degrees on bottom rack of oven until bottom of crust looks cooked.