Our family's tradition.

CRUST:

4 to 4 1/2 c. flour
1 pkg. yeast
1/2 c. Parmesan cheese
1 egg
2 tbsp. cooking oil
Warm water

SAUCE:

Saute:

1 clove garlic, grated
2 tbsp. cooking oil

Add:

1 (8 oz.) can tomato sauce
1 to 1 1/2 tsp. Italian seasoning

TOPPINGS:

Pepperoni
Mushrooms
Olives
Onions, etc.
Mozzarella cheese

CRUST: Combine 2 cups flour, yeast, cheese. Stir in 1 1/2 cups warm water, egg, and oil. Beat at low speed of electric mixer for 1/2 minute. Beat 3 minutes at high speed. Stir in as much remaining flour as you can with spoon. On floured surface, knead in enough of remaining to make stiff dough (not sticky). Place in greased bowl, cover, let rise in warm place until double. Punch down and divide in half.

Prepare pans by greasing and-or sprinkling them with cornmeal. Pat dough into pans, making 1/2 inch rims. Place on stove top to rise a little while oven heats to 425 degrees. Bake 10 minutes. To keep crust from bubbling, pierce unbaked with a fork several times.

After adding sauce and toppings, bake additional 5 to 10 minutes.