Old Forge Pizza

2 28-oz cans crushed tomatoes
1 15-oz can tomato puree
1 tsp pepper
1 1/4 tsp dried oregano
2 1/4 tsp sugar
5 tbsp olive oil
1 large onion, chopped
Salt to taste

4 cups flour
2 tsp salt
1 cup warm milk
1 pkg dry yeast
1/2 cup cornmeal
1 tbsp peanut oil

2 cups brick
1 cup American

To make sauce: Saute onions in olive oil. Add remaining ingredients and simmer for 2 hours.

To make dough: Melt margarine in warm milk and then add yeast. Slowly add liquid to flour and work with hands until smooth. Cover with towel and let rise for 90 minutes. Punch down and knead gently for a few seconds.

Press dough into cookie sheet that is greased with peanut oil and dusted with cornmeal. Brush top of crust with olive oil and let rise for another 30 minutes. Bake for 10 minutes at 350 degrees, until dough is half-baked.

Remove from oven, and turn up temperature to 425. Top warm shell with up to 2 ladles of sauce and bake for another 10 minutes. Top with grated cheese (2 parts brick to 1 part American) and bake for another 5 minutes.