Pizza

Nancy Sato

• 8 c. flour
• 1 pkg. active dry yeast
• 2 c. warm water
• 1 Tbsp. sugar
• 1 tsp. salt

Put flour in large bowl. Soften yeast in warm water. Add sugar and salt, stir to a froth. Pour liquid into flour. Mix until dough is smooth and elastic–stiff dough. Put into greased bowl. Cover and let rise till double, about two hours. Knead down. Divide into four pieces. Roll dough 1/4-inch thick and place in 9×12-inch pizza pans. Pour topping on. Dot with bits of anchovy filet, bacon, sausage, bell pepper, or shrimp. Sprinkle with grated cheese. Let rise 15 minutes. Bake in very hot oven (450 degrees) 5 to 10 minutes. Cut and serve while hot.

Topping:

• 2-3 lbs. hamburger
• 2 large onions
• 6 cloves garlic
• 1/4 c. oil
• 2 – 6 oz. cans tomato paste
• 6-8 oz. cans tomato sauce
• 2-5 oz. cans mushrooms (chopped)
• 1 Tbsp. salt
• 1 tsp. pepper
• 1 tsp. oregano
• 1 – 1 1/2 lbs. grated Mozzarella cheese
• Anchovy filet, bacon, sausage, bell pepper, or shrimp

Saute onions and garlic in oil. Add mushrooms and hamburger till browned. Add tomato paste and sauce. Stir in salt, pepper and oregano. Simmer 15 to 20 minutes, or until sauce has thickened.