Dough:

1/2C. Sugar
1tsp. Salt
6C. Flour
2C. warm water
1 packet of yeast

This much dough will feed a family of four, it is in expensive to make. When in doubt make two batches. Do not double one batch as it may rise incorrectly.

Preparation:
Make sure your flour is warm, about 100oF (This is not necessary but the dough will rise quicker.) Mix up warm water with yeast. Separately. Once yeast is dissolved in water mix & work all ingredients together. Do not knead. Leave dough in mixing bowl & cover with a damp warm towel. Let rise until dough doubles in size. Place on flowered board & knead for five minutes. Place back in bowl & let rise until it doubles in size. (During second rise prepare sauce & favorite toppings.)

Sauce:

4-8 oz. cans of tomato sauce
6 cloves crushed garlic
1/2Tbl. Sweet basil
1-6 oz. can of tomato paste
1Tbl. Oregano
Olive Oil
1/2tsp. parsley

Preparation:
Heat a small amount of olive oil in a saucepan. Cook garlic until it becomes soft. Add 4 cans tomato sauce, oregano, basil, & parsley. Cook down by 1/4 or so. Taste, if you think it needs more spice add it now. Some may want to add some black pepper @ this point. Once the sauce has the taste you like add the tomato paste & mix. At this point the sauce will thicken

You need to prepare you toppings @ this point if they are not already done.

Final Cooking:
Heat vegetable oil that is @ least three inches deep to 375o. Lightly flour hands & make a flattened disk of dough no thicker that 1/2 inch by hand. Fry in oil remembering to turn. The dough should be cooked until it is golden brown on both sides. Remove from oil & let drain. Immediately put your toppings, with the cheese near the hot dough.