1 c. warm water
3 c. flour
1 pkg. Fleishmann's yeast (dry)
1 tbsp. sugar

Dissolve water, yeast and sugar. Let stand 5 minutes. Mix in flour with a spoon. Complete mixing by hand until thoroughly mixed and a dough ball is formed. Coat dough ball with oil. Let rise in a covered bowl in a warm place until double in size, about 30 minutes.

Coat pans with oil and spread out dough or sprinkle flour and roll out dough and coat pans with flour. Top with sauce and cheese. Do not preheat oven. Bake on bottom racks for approximately 20 minutes at 425 degrees.

TOMATO SAUCE:

1 (8 oz.) can tomato sauce
1 (7 1/2 oz.) can tomatoes, cut up
1 med. onion, chopped
2 cloves garlic, chopped
1 tsp. sugar
1 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
1/4 tsp. salt
1/8 tsp. pepper

Combine all ingredients and bring to a boil. Reduce; cover and simmer 10 minutes or until onion is tender. Cool.