TRADITIONAL OR THICK CRUST PIZZA

FOR THE CRUST:
1 package Fleischmann's Active Dry Yeast
1/4 cup warm water (110 degrees F)
1 1/2 teaspoons sugar
1 cup milk
1 teaspoon salt
1/8 teaspoon baking soda
3 cups all-purpose flour
Oil (for greasing pan)
FOR THE TOPPING (FOR 1 PIZZA):
1 (8 ounce) can tomato sauce
1/2 teaspoon oregano
1 cup grated Mozzarella cheese
Pepperoni slices
Mushroom slices

TO PREPARE THE CRUST:
Dissolve sugar in warm water. Add yeast and let stand 10 minutes until bubbly, then stir well.

Combine milk and salt in saucepan. Heat over low heat until lukewarm only.

Pour milk mixture and dissolved yeast into a large bowl. Add 1 1/2 cups flour combined with baking soda. Mix until smooth. Stir in enough of the remaining 1 1/2 cups flour to make a stiff batter. (Dough will be sticky).

FOR THICK CRUST PIZZA:
Press dough into a (14 inch) pizza pan that has been greased with oil. (Coat hands with flour to prevent dough from sticking to them).

FOR TRADITIONAL PIZZA:
Divide dough in half and press into two (14 inch) pizza pans that have been greased with oil. Brush dough with oil. Let rise in a warm place 10 minutes or until crust is slightly puffy.

TO PREPARE THE TOPPINGS:
Combine tomato sauce and oregano. Spread evenly over crust. Sprinkle cheese over tomato sauce. Arrange pepperoni and mushroom slices over crust. (At this point, pizza may be covered in plastic wrap and frozen for 1 week or stored in the refrigerator for 1 to 2 days.)

TO BAKE:
Bake at 400 degrees F for 20-25 minutes or until edge of crust is lightly browned.

Makes 2 traditional or 1 thick crust pizza
Source: Fleishmann's