Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----dough-----
   1 1/2  envelopes     dry yeast
   1 1/2  cups          warm water -- (approximately)
   4 1/2  cups          flour -- sifted
   1      teaspoon      salt
     1/4  cup           vegetable shortening
                        -----filling-----
   1      pound         tomatoes -- peel/chop/drain
   1      pound         mozzarella cheese -- sliced thin
                        salt
                        fresh ground pepper
   2      teaspoons     oregano -- crumbled
   2      tablespoons   olive oil

Preparation:

Dissolve yeast in 1/2 cup warm water. Place flour and salt in a large bowl and cut in the shortening. Make a well in the center and pour in the yeast. Mix well, adding enough additional water to make a soft dough. Knead briefly on a floured board. The dough should be soft but smooth and elastic. Form into a ball and place in a large oiled bowl. Turn once to grease both sides. Let rise in a warm place until doubled in bulk, about 2 hours. Punch down and pound lightly to deflate dough. Oil an 14" round pizza pan and pat and stretch the dough to fit the pan, leaving a 1/2" rim to hold the filling. Spread the pizza with the tomatoes and cover with slizes of mozarella. Sprinkle with salt and pepper to taste, oregano and olive oil. Bake in a thoroughly preheated 400F oven for about 30 minutes, or until the crust is golden brown and cheese is bubbly. Serves 8.