Pizza Dough

    3 tsp. sugar
    2 packages active dry yeast
    1-1/4 cups warm water (105-115 degrees F.)
    3-1/4 cups (more or less) bread flour
    3 tsp. salt
    4 Tbsp. olive oil

Disolve sugar and yeast in water and set aside.

    Mix flour and salt in a large 4- to 5-quart mixing bowl.
Make a well in the flour; add the yeast mixture and vegetable
oil.  Mix and knead thoroughly until a rough mass of dough is
formed that cleans the sides of the bowl.  Turn the dough out
onto a floured work surface; knead for 5-6 minutes until the
dough is smooth and soft.  Dust with flour if the dough sticks
to you hands.  Dust the dough lightly with flour; place it in
a lightly foured mixing bowl.  Cover the bowl with plastic
wrap and a kitchen towel.  Set it in a warm place to rise for
1 to 1-1/2 hours, until doubled in bulk.

    Punch down the dough; turn it out onto a work surface and
knead for about 1 minute.  The dough should be ready to use at
this point.


Pizza Sauce

    1 28-oz. can and 1 16-oz. can of 6-1 brand tomatoes
        or 1 28-oz. can and 1 14-oz. can of plum tomatoes
    2 Tbsp. olive oil
    1 tsp. dried oregano
    2 tsp. chopped fresh basil
        or 1 tsp. dried basil
    1 tsp. salt
    1 clove garlic, crushed
    1/4 cup freshly grated Parmesan cheese

If using plum tomatoes, drain liquid and crush tomatoes with
hands, then mix in remaining ingredients.  (Do not cook.)