| | CRUST |
| 1 1/3 | c | Warm water |
| 1 | tb | Activated dry yeast |
| 1 | ts | Salt |
| 1 | tb | Dry minced onion |
| 1 1/2 | ts | Dry oregano |
| 1 1/2 | ts | Dry basil |
| 1 | | Clove garlic -or- |
| 1/2 | ts | Minced garlic or garlic powder |
| 3 | tb | Virgin olive oil |
| 1 1/2 | | -(up to) |
| 2 | c | Unbleached flour; enough to make a soft dough |
| | SAUCE |
| 1 | cn | (small) tomato paste |
| 1 | ts | Dry oregano |
| 1 | ts | Dry basil |
| 2 | ts | Dry minced onion |
| 1 | | Clove garlic -or- |
| 1/2 | ts | Minced or powdered garlic |
| 3 | tb | Wine or water |
| | TOPPING |
| 6 | | -(up to) |
| 8 | oz | Shredded mozzarella or blended cheese and your favorite toppings |
| | SUGGESTED TOPPINGS |
| | Browned italian sausage |
| | Pepperoni |
| | Black olives |
| | Mushrooms |
| | Fresh sliced tomato |
| | Pineapple tidbits |
| | Prosciutto (italian ham) |
| | Hold the anchovies |
