MAMA CHENEY'S PIZZA

Dough for One-Two Large Pizzas Dough for Five-Six Pizzas
1 ½ tbsp sugar 6 tbsp sugar
1 tbsp oil 1/4 cup oil
½ tsp salt 2 tsp salt
1 cup hot water 4 cups hot water
1 tbsp yeast 4 tbsp yeast
2 + cups flour 8 + cups flour

Put hottest tap water available in bread mixing bowl. Add sugar, oil, salt, and 1/4 to 1/3 of the flour. Mix. Add yeast and mix until moistened. Turn off mixer and let yeast dissolve for five minutes. Add remaining flour plus enough more flour so dough will not stick to sides of bowl. Let raise while preparing toppings and pans. Grease pans and stretch dough in pans. Let rest five minutes; bake for 7- 8 minutes before adding sauce and toppings.

Sauce for One-Two Pizzas Sauce for Five-Six Pizzas
1 8-ounce can tomato sauce 4 8-ounce cans tomato sauce
1 ½ tsp Worcestershire sauce 2 tbsp Worcestershire sauce
1/4 tsp garlic salt 1 tsp garlic salt
3/4 tsp oregano leaves or 1/4 tsp ground 1 tbsp oregano leaves or 1 tsp ground
1 tsp sugar 4 tsp sugar
Dash salt and pepper salt and pepper to taste

Mix together and spread on dough after it has cooled for five minutes after baking.
Add toppings in this order as desired:
Italian seasoning (basil, oregano, parsley)
Chopped onions and green peppers
Sliced or chopped mushrooms
Cooked ground beef that has been salted and seasoned
Grated mozzarella cheese plus other cheeses as desired
(Cheese may be put on before and/or after pepperoni and/or Canadian bacon)
Pepperoni
Canadian Bacon
Sliced pineapple cut in smaller chunks or pineapple tidbits
Sliced olives
Sliced or chopped tomatoes if desired (last five minutes of baking time)

Bake in hot oven (425 degrees) for 13-15 minutes. Sprinkle Parmesan cheese on top (optional). When wanted later heat oven to 350 degrees; cover pan with foil, spray, and put pieces on foil; fold foil over outside crusts and reheat for 15 minutes.

Tip: Reheat leftover pizza in a non-stick skillet on top of the stove. Set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza.