Ingredients

1 lb dough
1 tsp. yeast per 1 cup of water
1 dry yeast 1/4 cup water 1 tsp. sugar
(1 yeast may be used up to 4 cups of water)
Set aside till double in size
1 cup warm water
1 Tablespoon sugar
1 Tablespoon oil
1 teaspoon salt
2 or 3 cups flour or more if needed.

SAUCE:
1 pepper cut up un 1/4 cup oil
1 clove minced garlic
1 small piece chopped onion.
* saute. add: 1 large can tomato puree or crushed tomatoes in puree. 1 T. oregano. 1 t. basil, 1T. parsley, 1 t. salt and pepper. Bring to boil; turn off. Use 1 cup sauce for 12 in round. 1 1/4 cup for 15X10; 1 1/2 for large sheet.
You may add fresh green pepper tot he top or browned sausage. etc.

Directions

Place 2 cups flour in bowl. Add liquids and rest of ingredients. Mix. Add rest of flour till dough doesn't stick to the bowl or hands. Knead. Let rest 20 minutes and knead again 5 to 10 minutes. Cover with plastic wrap and let rise till double in size. 1 hour to 1 1/2 hour.

Notes