Instructions: 2 Very large pizzas (actually almost enough dough for 3 pizzas)

Put margarine in milk so it melts. Add salt. Let milk mixture cool.

When
cooled add to yeast. Add 1 cup flour. If you have time, let this slurry rise. If you dont, add the rest of the flour. Knead the dough, it will be
fairly soft and silky. Let rise. Divide into two (or 3?) and line a greased
pizza pan or 16"x13" pan.

Heat some oil in a saucepan. Add the garlic and fry until brown. Add the diced tomatoes. Reserve the juice in case you decide you want it later.

Stir
the tomatoes and cook them lightly until you get a nice tomatoe sauce. It wont be too thick and it will be quite chunky.

Spread a very thin layer of olive oil over the pizza crust. Place the basil and oregano leaves on the pizza. Pour tomato sauce on top of the fresh herbs.

Cover with shredded mozerella cheese. Put a small amount of parmesan cheese
on top. Be sure to let the pizza rise for about 30 minutes or it will come
out real flat and cardboardy. Then bake at 425 degrees for about 25 minutes.

This is WONDERFUL pizza and it keeps much longer than most comercial pizzas

(its still good almost a week later!). Reheat in the oven instead of the nuke if possible of course. Very very very tasty.

Variations:
you can top a pizza with pesto and refreshed dried tomatoes. Ild probably
add a bit of cheese, but you dont have to. Thats the yuppie variation.

Top with slices of fresh tomatoes before baking

Substitute (lightly cooked) spinach for the basil, add mushrooms, top with
sliced fresh tomatoes.

"I regularly add one step that is nonstandard: I almost always give the bread
an extra rising when the flour is half mixed in. The extra rising make the
bread smoother. With sourdough the extra rising allows the starter to many of the lumps of flour which makes the dough almost silky soft. After adding about 1/3 - 1/2 of the flour the dough is the texture of muffin, waffle
or brownie batter and I let it rise until doubled. Some of the recipes

(esp
the ones with potato) refer to this as a "slurry". Some recipes, especially
those that use potato to enhance the yeast, do call for this extra rising; however I add this step to all bread recipes." [Anne]

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