1 cup onion, minced
3 tablespoons olive oil
1 tablespoon garlic, minced
2 15 oz can canned Italian tomato
6 oz can tomato paste
2 teaspoons oregano
1 teaspoon basil
1 bay leaf
2 tablespoons sugar
16 ounces mozzarella cheese, grated
1 package yeast
1 1/3 cups water, lukewarm
2 tablespoons oil
4 cups flour, sifted
Cook onion in oil until soft. Add garlic and cook 2 minutes longer.
Add undrained, sliced tomatoes and their liquid, tomato paste,
oregano, basil, bay leaf, sugar, 1 Tbsp salt and dash pepper.
Bring to boil, reduce heat and simmer uncovered 1 hour. Remove
bay leaf before pureeing. For dough, dissolve yeast in lukewarm
water and add oil. Sift together flour and 1 tsp. salt into a bowl
and add yeast mixture. Knead about 10 minutes. Divide dough in
half. Cover each and let rise 2 hours. Stretch dough into pizza
pan and top with sauce, mozzarella, grated Parmesan, and toppings
of your choice. Bake at 450F for 10 - 12 minutes. .