Pizza

Put in a mixing bowl
1 cup lukewarm milk
1 tablespoon dry yeast
Let stand 5 minutes. Stir. Add
1 teaspoon sugar
1 teaspoon salt
1 tablespoon shortening
Beat well. Add
1 1/2 cups all-purpose flour or bread flour
Beat until smooth. Add another 1 1/2 cups flour
using enough to make a dough just barely firm enough to handle.
Knead until smooth. Divide the dough in thirds. Knead each piece into a ball.
Flatten, then pull and stretch gently to fit 9-inch layer cake tins, lightly greased. Press up around the edges to make a slight rim. Let rise 15 minutes. Brush slightly with olive oil sprinkle with Parmesan cheese, grated cover with Fresh tomatoes or drained canned tomatoes Slivers of Mozzarella or other Italian cheese
Chopped mushrooms or other topping Sprinkling of oregano or basil
Bake 25 minutes at 425°F. Makes three 9-inch pizzas.
Cut in wedges and serve hot as luncheon dish or an evening snack.