1 cup of tomato sauce
2 cups of grated cheese, mostly mozzarella, but can be mixed with swiss
1 crust (see below)
toppings, any of the following.
sautéed mushrooms or peppers or onions
Preheat oven to 425º. spoon the sauce on the crust, and spread it
evenly. If the sauce is not spicy, you can add spice at this point. Add
the grated cheese, then the toppings.
Bake for 10-15 minutes, or till done.
4 cups flour
1 package yeast in 1½ cups of warm water
2 tablespoons olive oil
1 teaspoon salt
Dissolve the fresh compressed yeast in 85º water, without stirring, for
8-10 minutes. If the yeast is the active dry form, use water between 105º
and 115º for 3-5 minutes.
Mix the ingredients and knead for 10 minutes. Cover with a damp cloth
and let rise for about 2 hours, in a draft free location at a temperature
of 75º to 85º.
Preheat the oven to 425º. Punch down the dough and form into two
crusts. Finish as above, or bake the plain crust for 10 minutes and store
for later use.