Pizza

Source: Nancy Larson

Mix together and let proof 1 minute:

• 2 pkg. quick rise dry yeast
• 2 tsp sugar 
• 1 3/4 cup warm water  

Add and mix well:

• 2 tbsp. oil
• 2 tsp. salt
• 2 1/2 cups flour

Add and knead until elastic:

• Approx 2 1/2 cups additional flour

Let rise 1/2 hour. 

Punch down, knead, roll out into 2 14" rounds.

Top each with:

• 1 can Pastorelli Pizza Sauce
• Plus any of the following: sausage, pepperoni, spinach (thawed and squeezed dry), zucchini, eggplant, onion, fresh tomatoes, black olives,  peppers
• Cheeses: mozzarella, brick, monterey jack, swiss, muenster

Bake at 425º until crust is crispy.