2/3 c. water (110 to 115 degrees), divided
1/8 tsp. sugar
1 pkg. active dry yeast
1 3/4 c. flour (for dough)
1/2 tsp. salt
4 tbsp. olive oil, divided
Flour for kneading and shaping
Corn meal
2 c. pizza sauce (recipe follows)
1/2 lb. Mozzarella cheese, grated
Italian sausage for topping (optional)
Mushrooms for topping (optional)
Cooked bacon for topping (optional)
1/4 to 1/2 c. grated Parmesan cheese

In small bowl, sprinkle sugar and yeast over water. Let set a few minutes, stir until dissolved. Set 3-5 minutes until bubbly. Mix dough with flour, yeast mixture, salt and 2 tablespoons oil. Knead on floured board until elastic, about 7 minutes. Add flour as needed. Cover in bowl, let set warm place until double, 1 to 1 1/2 hours. Punch down, divide in two. Roll to 12-inch circles.

Place on pizza pans sprinkled with corn meal. Spread half of pizza sauce over each circle. Add Mozzarella, toppings, Parmesan. Drizzle 1 tablespoon olive oil over each pizza. Bake at 500 degrees until crust is lightly browned and top is bubbly hot, about 10 minutes. Yield: 2 pizzas.

PIZZA SAUCE:

2 tbsp. olive oil
1 med. onion, finely chopped
2 lg. garlic cloves, finely chopped
1 (1 lb.) can peeled whole tomatoes, undrained, chopped
1 (6 oz.) can tomato paste
3/4 c. water
2 tsp. dried oregano
1 tsp. dried basil
1 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. dried thyme
1/2 sm. bay leaf
Black pepper to taste

Heat oil in large saucepan until hot. Add onion, cook, stirring often, until transparent, about 5 minutes. Add garlic, cook, stir 1 minute. Add remaining ingredients. Bring to boil. Reduce heat to low and simmer, uncovered, stirring often, until thick, about 1 hour. Remove bay leaf. Taste and correct seasonings as desired. Puree sauce or use as is. Yield: 2 cups.