CRUST:

1 pkg. active dry yeast
1 c. lukewarm water
3 c. unblanched flour

SAUCE:

2 cloves minced garlic, more the better
2 tbsp. olive oil (other oil may be used)
8 oz. can tomato sauce
1 tsp. oregano, dried
2 tsp. basil, dried
:
Pepperoni
Mozzarella cheese
Cornmeal for sprinkling

Crust: Dissolve yeast in water. Combine 2 1/2 cups flour with yeast. Knead dough about 10 minutes working in up to 1/2 cup more flour, so dough is soft but no longer sticky. Place dough in an oiled bowl, cover and let rise until double, about 45-60 minutes. Punch and let stand 10 minutes before forming crust.

Pizza: Heat oil in saucepan over medium heat. Add garlic, cook 1 minute. Add sauce, oregano and basil. After slight boil, cover let simmer 10 minutes. Heat oven to 475 degrees. Oil 2 (12 inch) round pizza pans and sprinkle with cornmeal. Press dough in pans. Cover with sauce, top with pepperoni and cheese. Bake 10-15 minutes.

This makes 2 very thin crusted pizzas, for pan-style pizza just use smaller pans, a jelly roll pan works very well. Also for fun try oiling the edge of the crust and sprinkle with Parmesan cheese before baking.