1 pkg. active dry yeast
1 c. warm water, 100-115 degrees
3 c. sifted flour
1 1/2 tsp. salt
2 tbsp. soft vegetable shortening

Add yeast to warm water; let stand a few minutes; stir to dissolve. Add about half the flour. Beat until smooth. Add shortening and salt with more flour. Mix in with spoon or hand until the flour begins to clean sides of bowl. Beat hard. Turn out dough onto board. Cover with the bowl. Let rest 5 to 10 minutes. Meanwhile, grease two pizza pans. Divide dough in two. Gently pat each half into the pans. Keep outside edges of little thicker to hold filling. Brush dough with salad oil.

PIZZA TOPPING:

1/2 c. grated Parmesan cheese
1 (8 oz.) can tomato sauce
1 tbsp. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
1/2 lb. Mozzarella cheese (add to top of pizza, grate or thinly slice)
Parmesan cheese

Mix until blended; add half to each pizza dough. Top with your favorite pizza toppings (sausage, salami, Canadian Bacon, pepperoni, mushrooms, etc.). Add grated Mozzarella cheese and Parmesan cheese.

Bake in 375 degree oven for 20 to 30 minutes. (Baked pizza may be frozen after it is cooled. Wrap in foil. Reheat for serving in the foil. Pizza may also be refrigerated if it is to be used within a few days.)