1 pkg. dry yeast
1 1/2 c. warm water
1 (8 oz.) can spaghetti sauce
1 tbsp. sugar
1 tbsp. Parmesan cheese
1 1/2 tsp. garlic powder
1/2 tsp. basil
1/2 tsp. leaf oregano
3 tbsp. oil
6 to 7 c. flour

Dissolve yeast in warm water. Stir in rest of ingredients, except flour. Add flour gradually to form stiff dough. Knead for 5 minutes until smooth. Put in greased bowl; cover and let rise 1 hour or until doubled in size. Divide into 2 to 3 parts on greased cookie sheets. Sprinkle with cornmeal. Let rise until double in size. Brush top with melted butter. Bake 30 to 35 minutes at 375 degrees.