1 c. warm water
1 pkg. dry yeast
1 tsp. sugar
1 tsp. salt
2 tbsp. oil
2 1/2 c. flour

Dissolve the dry yeast in the warm water. Mix all ingredients together. Let raise 5 minutes before rolling out.

SAUCE:

1/4 c. olive oil
1 onion, chopped
1 clove garlic, crushed
1 (1 lb. 12 oz.) can whole Italian tomatoes
1 (6 oz.) can tomato paste
1 1/2 tsp. dried oregano leaves
1 1/2 tsp. dried basil leaves
3/4 tsp. salt
1/2 tsp. sugar

In a big saucepan, saute onions and garlic in oil, stirring about 5 times for 5 minutes. Add tomatoes (crushed with fork), tomato paste, oregano, basil, salt and sugar. Bring to boil, simmer, uncovered, stirring occasionally until thick, 30 minutes. Spread on pizza crust (cool). Bake at 425 degrees for 20 to 25 minutes.