Crust
1 Pkg dry yeast
1 teaspoon salt
1 C. warm water
2 Tablespoons Salad Oil
1 teaspoon sugar
2 1/2 Cups Flour
Sauce
1/2 cup chopped onion
1 Can (8 oz) tomato sauce
1 teaspoon salt
1/8 t. inst. minced garlic
1/8 teaspoon pepper
Basil & Oregeno (to your taste)
(I do not put the salt or onion in my sauce. I use "No Salt" tomato sauce.)
Topping
(can add anything you want)
2 cups shreeded Motzarella Cheese (approx 8 oz.)
The Pizzeria in Bloomington does:
sauce
cheese
meat
anyother stuff (vegetable, pepperoni)
(in that order)
Dissolve yeast in warm water> Stir in remaining dough ingredients; beat vigorously, about 20 strokes. Allow to rest (approx 5 min.) while preparing sauce. Mix sauce ingredients; set aside. Heat oven to 425 dgreees. Divide dough in half on lightly greased baking sheets, pat each half into 10 inch circle. (Continuing to flour fingers when patting dough into circles.) Spread sauce on each circle taking it to the edge of the crust. Spread mozarella cheese evenly over pizza taking it to the edge of the crust. Spread meat, if any, evenly over the cheese and crust. Add rest of ingredients. Bake 20 to 25 Min. or until crust is brown and filling is hot & bubbly.
Yields 2 pizza crusts
