CRUST
1 pkg dry yeast
2 tsp sugar
1 cup warm water
1/4 cup shortening
3 1/4 cups white flour
2 tsp salt
SAUCE
1 can tomato sauce (large)
1 can tomato paste (6 oz)
1 1/2 tsp minced garlic
2 tbsp oregano
TOPPINGS
1/4 lb sliced fresh mozzarella
Sprinkled Peccorio Romano
Chopped basil
Proof yeast. Mix. Coat bowl in olive oil and let rise for one hour. Cut in half; put one half in the freezer for your next pizza. Let the other one sit covered for twenty minutes.
Roll out to 12" (it'll be pretty thin) in a cornmeal-dusted pan. Thumb up the edges. Put 2 tbsp of olive oil, 1 cup sauce, then the Peccorio Romano, then the mozzarella.
REVIEW: Crust is good. I prefer a sweet crust and will try that next time. Sauce presents well but has too much of an aftertaste. I blame oregano. Also a cup seems like too much. Cheese is delicious. Brooklyn-style pizza rules. Wait until Attempt #2.
