Individual pizzas

Makes 6

DOUGH

1	tablespoon sugar
1 1/4	cups warm water
1	package active dry yeast (2 1/4 teaspoons)
3	cups flour
2	teaspoons salt
2	tablespoons vegetable or olive oil
	Vegetable or olive oil (for the bowl)

1. Set the oven to the warm setting or the lowest setting.

2. In a measuring cup combine the sugar and water. Stir well. Sprinkle the yeast on top. Let the mixture sit for 5 minutes.

3. In the bowl of an electric mixer fitted with the paddle attachment or whisk, combine the yeast mixture, flour, salt, and oil. Mix for 5 minutes or until smooth and elastic.

4. Oil a stainless steel or glass mixing bowl. Transfer the dough to the bowl, turn it over so it's covered all over with oil. Cover with heatproof plastic wrap, and place in the oven to rise for 1 hour.

5. Remove dough from oven. Set the oven at 500 degrees.

SAUCE

1	can (28 ounces) crushed tomatoes
2	cloves garlic, chopped
1	teaspoon dried oregano
	Salt and pepper, to taste
	Flour (for sprinkling)
1 1/2	cups (about 6 ounces) shredded mozzarella and provolone cheese blend

1. Have on hand 2 baking sheets. Dust them lightly with flour.

2. In a large bowl, combine the tomatoes, garlic, oregano, salt, and pepper.

3. Turn the dough out onto a lightly floured counter and punch it down. Divide it evenly into 6 pieces. Roll each piece into a 6-inch disk. Let children top each pizza with about 1/4 cup sauce and 1/4 cup cheese.

4. Transfer the pizzas to the baking sheets. Bake them for 10 to 15 minutes, or until cheese melts and the crusts are beginning to brown. Cool slightly before serving. Keri Fisher

Other toppings

Top cheese pizza with chopped roast beef and sauteed onions to make a cheesesteak pizza.

For a cheeseburger pizza, use cheddar cheese instead of the mozzarella mixture. Top with cooked ground beef and chopped dill pickles.

A breakfast egg pizza begins with an uncooked round whose edges are built up with shredded cheese and bacon. Bake the round, then fill the center with scrambled eggs.

For a dessert pizza, drizzle 2 tablespoons honey on each round of dough and top with apple slices and raisins before baking. Keri Fisher

One large pizza Margherita

Follow the directions for the dough in the individual pizza recipe above. Let the dough rise as directed. Following the directions for the sauce in the individual pizza recipe above, but simmer the sauce for 10 minutes, stirring occasionally. Let it cool slightly.

Set the oven at 500 degrees. When the dough is ready, instead of dividing it into pieces, roll it out on a lightly floured counter as thinly as possible. Let the dough rest for a few minutes if it seems too elastic. Lift the dough onto the rolling pin and ease it onto a baking sheet. Spread the tomato sauce on the dough to within 1-inch of the edge.

Sprinkle the dough with 1 1/2 cups shredded mixed mozzarella and provolone cheese. Bake the pizza for 12 to 15 minutes.