1 pkg. active dry yeast
1 1/4 c. warm water
2 tbsp. cooking oil
4 c. flour

Dissolve yeast in water, stir in oil, then flour and salt together. Knead until smooth and elastic (about 15 minutes), shape into balls. Place in greased bowl. Brush with oil. Cover with damp cloth. Let rise until doubled about 2 hours. Form again into balls and roll out.

FILLING:

1 (6 oz.) can tomato paste
1/2 c. hot water
1 tsp. oregano
1/4 tsp. pepper
1 lb. Mozzarella cheese, shredded