Persky Pizza Parlor

• 1 pkg yeast
• 1/4 cup warm water
• 6 cups of flour
• 2 cups milk
• 1 egg
• 1 tspn sugar
• 1 tspn salt
• 1 tspn seasoned pepper
• Shortening
• 1 big can Italian or Pear-Shaped tomatoes
• 2 cans Tomato Paste
• 2 cups water
• 1 Bay Leaf
• 1 tbsp Basil
• Pam
• 1 cup Mozzarella cheese x 3
• 3 Pizza pans
• 1/4 cup Parmesan cheese x 3
• 1/4 cup Olive Oil x 3
• 1 tbs Oregano x 3
• 1/4 tsp seasoned pepper
• toppings -- Pepperoni, Bacon, Sausage, etc.

This recipe makes 3 pizzas.
Empty yeast into warm water and let sit for a few minutes.
Mix flour, milk, egg, sugar, salt, seasoned pepper and yeast water in a large bowl.
Knead dough and cut into thirds.
Grease three bowels with shortening and roll each dough third into a ball.
Roll ball around bowl so that dough is fully greased.
Cover bowl with both wax paper and a small towel.
Store the dough bowls in a dark place for 2 - 3 hours.

The Sauce

Blend tomatoes so as to create a sauce.
Put blended tomatoes, tomato paste, water and bay leaf in a large pot and simmer at low temperature.
Stir every thirty minutes.
After 1 - 1 1/2 hours, add basil and stir.
After another 30 minutes, stir again to taste.
If tastes okay, turn off burner and let sit for an additional 30 minutes.
If not, add more basil, if necessary, and simmer for an additional 30 minutes and taste again.

Making the Pizza

Preheat oven to 450 degrees.
For each pizza, uncover dough bowl and punch dough once to remove air.
Use Pam to grease pizza pan.
Spread out dough onto pizza pan (for unused pizza shells, bake at 375 degrees for 6 - 10 minutes; let cool, then freeze).
Cover dough with sauce (refrigerate/freeze unused sauce).
Cover sauce with Mozzarella cheese, then toppings, Parmesian cheese, oregeno, seasoned pepper and olive oil.
Cook in oven 8 - 12 minutes until sides of crust are turning brown.

Enjoy!