PIZZA

Damon and Lucy

PIZZA

From Lucy Reid

PIZZA DOUGH

1 cup warm water

1 pkg. yeast

stir until dissolved

Stir in: 

1 t. sugar

1 t. salt

2 T. salad oil

Add:

2 cups sifted flour and beat until smooth.

Stir in:

additional 1  1/2 cups flour and turn out on lightly floured board. Knead until smooth and elastic.

Place in greased bowl. Brush top with soft shortening. 

Cover. Let rise in warm place until doubled in bulk, about 45 minutes.

(Note: new idea* Use only 2 1/2 cups flour and let set only 5 minutes.)

PIZZA SAUCE

6 oz. can or 2/3 cup tomato paste

1/2 cup water

1 t. salt

1/2-1 t. crushed oregano

dash pepper

When dough has doubled in bulk, punch down, divide in half.  Form each half into a ball and place each on a greased baking sheet. Press out with the palms of your hand, making edges slightly thick.

On each pizza, arrange evenly over crust:

1/4 lb. sharp cheese

1/2 the sauce mixture

2 T. olive or salad oil (sprinkle evenly)

2 T. parmesan cheese, grated

Bake 25 minutes at 400 degrees.