The pleasures of pizza are as endless as the topping possibilities you can dream up. But first the crust, where all good pizzas begin. And this one's just right for all occasions.

Sauce (below)
1 pkg. active dry yeast
1 c. warm water (105 to 115 degrees)
1 tsp. sugar
1 tsp. salt
3 tbsp. salad oil
3 to 3 1/2 c. all-purpose flour or unbleached flour
2 tbsp. salad oil
Toppings (below)

Prepare Sauce. Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, 3 tablespoons oil and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place 45 minutes. (Dough is ready if an indentation remains when touched.)

Heat oven to 400 degrees. Grease 2 jelly roll pans, 15 1/2 x 10 1/2 x 1 inch, with 2 tablespoons oil. Punch down dough; divide in half. Roll each half into a rectangle, 16 x 11 inches. Place rectangle in each pan.

Spread 1/2 cup Sauce over each pizza; cover each with one or more of the Toppings. If using more than one, arrange meat over Sauce, then mushrooms or olives; sprinkle cheese over top. Bake 25 minutes. 2 pizzas. If using self-rising flour, omit salt.

SAUCE:

1 (6 oz.) can tomato paste
1/2 c. water
1 tsp. salt
1 tsp. oregano
1/4 tsp. garlic or onion powder
1/8 tsp. pepper

Mix all ingredients; let stand 1 hour.

TOPPINGS:

Use 1 or more for each pizza.

1/2 lb. ground beef, browned and drained
1 lb. bulk Italian sausage, browned and drained
2 oz. sliced pepperoni (1/2 c.)
1/2 c. sliced mushrooms (4 oz.)
1/4 c. sliced pitted olives
1 c. shredded Cheddar or Mozzarella cheese (about 4 oz.)