Pizza

Dissolve yeast in lukewarm water in a bowl. Add oil and stir in flour. Turn onto lightly floured board and knead until smooth. Place dough in an oiled bowl, turning once to coat the surface. Let rise until double in bulk about 90 minutes. At this point dough can be punched down, refrigerated for a day or two, or frozen for future use. Punch down and knead again for a few minutes. Divide dough in half and pat into two oiled round 14 inch pizza pans. Add tomato sauce. Bake in a preheated 400 oven for 20-25 minutes. Sauce - Prepare while dough is rising. Saute onion in oil until soft and tender. Add garlic and cook 2 minutes more. Add remaining ingredient and simmer uncovered for 60 minutes, stirring occasionally. Remove bay leaf. If a smoother sauce is desired, puree or put mixture through a sieve. Yield: 2 pizzas Note: Half of the dough may be frozen if after step 3 and half the sauce if only one pizza is desired. Calories 281