1 cup warm water *
1 pack dry yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
3 1/2 cups flour, divided
* the water should be warm to the touch, if it is too hot for you to keep your hand in for several minutes comfortably then it is too hot for the yeast.
Combine warm water and yeast, stir until dissolved. Stir in sugar, salt and oil. Beat in 2 cups of flour. Stir in remaining 1 1/2 cups of flour. Knead until smooth. Place in a greased bowl, turn over, cover and let rise in a warm location until doubled in bulk, about 30 minutes with quick rise yeast. While the dough is rising prepare your toppings.
8 oz. can tomato sauce **
6 oz. can tomato paste
1 tablespoon Italian seasoning
1 teaspoon garlic powder
Mix all sauce ingredients well.
** or replace sauce with a 14 oz can of petite diced tomatoes, drained
cooked sausage, ham, bacon, chicken or hamburger (seasoned)
sliced mushrooms, green peppers, onions, pineapples.
cheeses: mozzarella, provolone, parmesan
Divide dough, make two disks about 12-15 inches.
Place on greased cookie sheets or baking stones with corn meal.
Layer dough, sauce, toppings and cheese, bake at 400° for 25 minutes.
Variation: Make bread sticks (12) bake 400 degrees 12-15 minutes