1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
3 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons shortening
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine flour, salt and shortening. Stir in the yeast mixture. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 45 minutes.
a bag of cheese (I use mozzarella)
Tomatos cut up
the tomato paste~
(a little goes along way. add to your liking)
salt & pepper
dried basil leave (crushed fine not whole)
cook it on low then when you spread out the dough use the sauce then the cheese and then what ever other topings you would like. (I like cooked tomato chunks on mine but not every one does so keep that in mind)