1 c. boiling water
2 tbsp. shortening
1/4 tsp. salt
1 pkg. dry yeast
3-4 c. all-purpose flour

Combine water, shortening and salt in a large mixing bowl; stir until shortening is melted. Let cool to lukewarm. Sprinkle yeast over warm water mixture; stir until dissolved. Gradually add flour to yeast mixture, mixing well after each addition. Turn dough out on a lightly floured surface; knead until smooth. Shape into a ball.

Place in a greased bowl, turning over to grease top. Cover and let rise in a warm place 1 hour or until doubled. Punch dough down and divide in half. Lightly grease your hands and pat dough evenly into two 12 inch pizza pans.

PIZZA:

2 (1 lb.) cans tomatoes, undrained & chopped
2 sm. green peppers, chopped
2 sm. onions, chopped
2 bay leaves
2 tsp. salt
2 tsp. sugar
1 tsp. dried whole oregano
Dash of pepper
1 1/2 lb. ground beef
1 tsp. salt
1 (3 1/2 oz.) pkg. sliced pepperoni
1 1/2 c. sliced ripe olives (optional)
1 (4 oz.) can sliced mushrooms, drained
3 c. (12 oz.) shredded Cheddar cheese
3 c. (12 oz.) shredded mozzarella cheese
1/2 c. grated Parmesan cheese

Combine first 8 ingredients in a large saucepan. Simmer over low heat 1 hour or until thickened, stirring occasionally. Remove bay leaves. Spread sauce evenly over each pizza crust, leaving a 1/2 inch border around edges.