Pizza!

Since I've been trying to cook everything from scratch in order to avoid all MSG, it even includes making pizza. This is an extremely easy to make version that I use frequently. I hope you find it as satisfying as we do.

Pizza dough
Makes 2 (12-inch) pies

3 cups all-purpose flour
1 1/2 teaspoons salt
1 package yeast
1 cup water
2 tablespoons peanut oil
Cornmeal

Set aside 1 cup flour. In large bowl, mix remaining flours, salt and yeast. Heat water and peanut oil until hot to touch (125 degrees F. - 130 degree F.); stir into dry mixture. Add only enough reserved flour to make stiff dough. On lightly floured surface, knead until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.

Divide dough in half. Roll and stretch each to a 13-inch circle. Place on 2 (12-inch) round pizza pans or 2 baking sheets, greased and sprinkled with cornmeal. Shape edge into standing rim of dough.

Bake at 450 degree F. for 8 minutes. Spread 4 ounces of mozzarella on each pie. Spread with choice of topping. Bake 10 to 12 minutes more, or until cheese is melted and lightly browned. Cut into wedges to serve.

Pizza Sauce
Mix 1 (8-ounce) can tomato sauce, 1 (6-ounce) can tomato paste, 1 teaspoon sugar, 1/2 teaspoon dried oregano leaves and 1 clove minced garlic. Spread each pizza with half of sauce.

Toppings
8 ounces mozzarella cheese, thinly sliced or grated

Pepperoni
Green pepper, chopped or thinly sliced
onion, chopped or thinly sliced
Italian sausage, removed from casing, browned in skillet, and drained well
Olives, sliced
Pineapple tidbits
Canadian bacon
Pretty much whatever suits your fancy