Crust:

3 cups Unbleached white flour (approx.)
1 tablespoon Sugar
1 teaspoon Salt
1 package Fleichman's RapidRise yeast
1 cup Warm water

1. Mix dry ingredients including yeast together in mixing bowl.
2. Make a hollow well in the center.
3. Pour olive oil and warm water into the well.
4. Stir together until liquid is mixed with flour and then work the mixture with your hands until it is smooth.
5. If it is too sticky, you may need to add a little more flour.
6. Cover the dough with a warm damp cloth and allow to rise about 10 minutes.

*This recipe makes enough dough for two thin crust pizzas or one deep dish pizza.

Sauce:

8 ounces Tomato sauce
1 tablespoon Olive oil
1 Green onion, coarsely chopped
1 teaspoon Garlic powder
1/2 teaspoon Leaf thyme
1/2 teaspoon Leaf oregano
1/2 teaspoon Leaf basil
1/2 teaspoon Leaf marjoram
1/4 teaspoon Sugar

1. Combine all ingredients in a blender on high for 1 to 2 minutes and set aside.

Instructions:

1. After dough has risen, knead it for a minute and then shape it into a ball.
2. Place on a lightly floured surface and flatten it with your hands.
3. Finish rolling out the dough with a rolling pin until it is about 1/4" thick.
4. Sprinkle 2 teaspoons of cornmeal in a deep dish pan and place dough in pan.
5. Pinch the edge of dough all around to form a border.
6. Next sprinkle 2 cups grated mozzarella cheese evenly over the dough.
7. Top cheese with an assortment of ingredients-pepperoni, olives, mushrooms etc.
8. Finish pizza by pouring sauce on top of ingredients and finish with a sprinkle of oregano.
9. Bake in preheated 450 degree oven for about 20 minutes or until crust is done and toppings are bubbly.