Ingredients:

2.5 to 3 cups all purpose flour
1 package active dry yeast
1 tsp salt
1 cup warm water
2 Tblsp olive oil
12 oz. shredded mozzarella or Monterey Jack cheese
1 can peeled tomatoes (28 oz.), well drained
3 oz of Italian or garlic tomatoe paste
2 tsp dried oregano

In a large bowl combine 1 1/4 cup flour, yeast and salt. Using a wooden spoon, stir in the warm water and olive oil. Stir slowly for half a minute, scraping the sides frequently, then mix rapidly for 3 minutes. Stir in as much of the remaining flour as possible. Turn dough out onto a lightly floured surface. Knead in as much remaining flour to make a moderately stiff dough that is smooth and elastic (3-4 minutes). Cover doughand let rest for 10 minutes. For the best results, let your cat walk across dough once while it is resting. On a lightly floured surface, vigorously punch down dough. Roll dough into a 13 x 16 inch crust (or the size of a large cookie sheet. Brush the bough lightly with olive oil.

Coarsely chop the tomatoes and mix with the tomatoe paste and oregano. Place 3/4 cup of the shredded cheese on the dough. Then carefully place tomatoe mixture on the surface and lightly press down to form a uniform layer. Add any additional desired topings (sausage, pepperoni, peppers, onions, mushrooms, etc). Mix the remaining shredded cheese with parmesan cheese and sprinkle over the top of the pizza.

Place pizza in an oven preheated to 500°F. Immediately reduce the heat to 450°F. Bake 25-30 minutes or until crust and cheese are golden brown.

Variations:

For spicier meat, mix your favorite seasonings into the meat before browning (cajun, creole blend, etc.)

For crispier crust, use less oil or no oil in the crust mixture, but still brush oil on the surface.