|Warm water||1⁄4 Cup (4 tbs) (105-150° F)|
|Active dry yeast||2 1⁄4 Teaspoon (1 Package)|
|Sifted flour||4 1⁄4 Cup (68 tbs)|
|Lukewarm water||1 1⁄4 Cup (20 tbs)|
|Olive oil/Other cooking oil||3 Tablespoon|
|Canned tomato sauce||8 Ounce (1 Can)|
|Canned tomato paste||8 Ounce (1 Can)|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Dried red chili pepper||1⁄8 Teaspoon, crushed|
|Mozzarella cheese||3⁄4 Pound, thinly sliced or coarsely grated|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Pour warm water into a warm large bowl, sprinkle in yeast, and stir to dissolve.
Mix in 2 cups flour, the salt and sugar.
Add lukewarm water and oil and beat until smooth.
Mix in remaining flour and knead on a lightly floured board until elastic.
Shape into a ball, turn in greased bowl to grease all over, cover, and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
Meanwhile, warm all sauce ingredients together in a covered saucepan over lowest heat, stirring now and then, 20 minutes; keep warm until ready to use.
Preheat oven to 450° F.
Punch dough down, divide in half, refrigerate 1 piece, and roll the other into a circle about 15" across.
Place on a greased 14" pizza pan, roll edges under even with rim, and brush with a little oil.
Spread half the sauce evenly over dough, sprinkle with half the mozzarella, Parmesan, and oregano.
Prepare remaining dough the same way.
Bake, uncovered, 20-25 minutes until edges are well browned and cheese bubbly.
Cut each pie in 6 wedges and serve hot.
Pass extra Parmesan, oregano, and chili peppers if you like.