PIZZA

2 ½ TO 3 CUPS FLOUR
1 PKG. ACTIVE DRY YEAST
1 TSP. SALT
1 CUP WARM WATER (115-120 DEGREES)
2 TBSP. COOKING OIL

IN LARGE MIXER BOWL COMBINE 1 1/4 CUPS OF THE FLOUR, THE YEAST AND THE SALT. ADD WARM WATER AND OIL. BEAT AT LOW SPEED OF ELECTRIC MIXER FOR 30 SECONDS, SCRAPING BOWL. BEAT 3 MINUTES AT HIGH SPEED. STIR IN AS MUCH REMAINING FLOUR AS YOU CAN MIX IN WITH A SPOON. TURN OUT ONTO LIGHTLY FLOURED SURFACE. KNEAD IN ENOUGH REMAINING FLOUR TO MAKE A MODERATELY STIFF DOUGH THAT IS SMOOTH AND ELASTIC (6-8 MINUTES TOTAL).

THIN CRUST: COVER DOUGH AND LET REST 10 MINUTES. DIVIDE DOUGH IN HALF. ON LIGHTLY FLOURED SURFACE ROLL EACH HALF INTO A CIRCLE. TRANSFER CIRCLES TO GREASED PIZZA PANS OR BAKING SHEETS. BUILD UP EDGES SLIGHTLY. PIERCE HOLES IN DOUGH WITH A FORK. BAKE IN 425 DEGREE OVEN ABOUT 12 MINUTES OR TILL LIGHTLY BROWNED. ADD DESIRED TOPPING. RETURN TO 425 DEGREES OVEN; BAKE FOR 10-15 MINUTES LONGER OR TILL BUBBLY.

PAN CRUST: COVER DOUGH AND LET RISE IN WARM PLACE TILL DOUBLE (ABOUT 1 HOUR). DIVIDE DOUGH IN HALF. COVER; LET REST 10 MINUTES. WITH GREASED FINGERS PAT DOUGH ONTO BOTTOM AND HALFWAY UP SIDES OF 2 GREASED 11X7X1 ½ OR 9X9X2 BAKING PANS. COVER; LET RISE TILL NEARLY DOUBLE (30-45 MINUTES). BAKE IN 375 DEGREE OVEN FOR 20-25 MINUTES OR TILL LIGHTLY BROWNED. ADD DESIRED TOPPING. RETURN TO 375 DEGREE OVEN; BAKE FOR 20-25 MINUTES LONGER OR TILL BUBBLY. LET STAND 5 MINUTES BEFORE SERVING.

SAUCE:

1 CLOVE GARLIC
1 TSP. SALT
1 CAN (6 OZ) TOMATO PASTE
1 CAN (8 OZ) TOMATO SAUCE
½ TSP. SUGAR
1/4 TSP. PEPPER
½ TSP. OREGANO
1 TBSP. VEGETABLE OIL

PUT GARLIC THROUGH PRESS OR MASH TO A PULP WITH SALT. COMBINE WITH REMAINING INGREDIENTS. DO NOT COOK. MAKES ENOUGH FOR 2 PIZZAS.