This recipe yields two 12-inch crusts (or four 6-inch crusts).

1. Combine water and yeast in a large bowl. Add 1 1/2 cups of flour; mix well. Add oil, salt, and remaining flour. With your hands or a wooden spoon, work the ingredients together until dough holds its shape. (Less flour may be needed, so add the last cup gradually).

2. Place the dough on a lightly floured surface and knead with the heel of your hand for 5 minutes, until it is smooth and elastic. If the dough becomes sticky, sprinkle with flour while kneading.

3. Remove the dough to a lightly oiled bowl. Cover with plastic wrap or a kitchen towel and let the dough rest for 1 hour in a warm place, until doubled in size.

4. When dough has risen, place on a lightly floured surface, divide into two parts and roll into balls. Cover with towel; let rest for 15 to 20 minutes. The dough can now be shaped, topped with ingredients and baked. [Sprinkling cornmeal on the pan helps keep the pizza from sticking.]

one 6-inch crust): 349 calories, 8 g fat, no cholesterol.

Basic Pizza Sauce

2 Tbl olive oil 1 cup finely chopped yellow onions 2 cloves garlic, finely chopped 2 28 oz cans drained and crushed Italian plum tomatoes (we substitute pre-crushed tomatoes) 4 Tbl tomato paste 3 Tbl fresh lemon juice 1 tsp dried oregano 1 tsp dried basil 1 pinch ground allspice salt and black pepper, to taste 1 pinch red pepper flakes 2 Tbl chopped Italian parsley

1. Heat oil in a medium-sized saucepan. Add onions and garlic; cook over low heat to wilt the vegetables.

2. Add remaining ingredients, except the parsley. Stir well, cover and simmer over low heat for 15 minutes, stirring once. Remove cover, add parsley, and simmer an additional 15 minutes or until fairly thick, stirring occasionally. Remove from heat, cool and refrigerate. [Hint: let the sauce cool somewhat before you put it on the dough. We got impatient once and ended up with soggy crust.]

cup: 174 calories, 8 g fat, no cholesterol.