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OK, this is not necessarily a "low cal" recipe. It is a "wow - so much better than the frozen crap at the store!".

A few notes: I did not "crush the fennel seed". I used it exactly the way it came in the bottle. It turned out fine. Always make sure your oven is HOT HOT HOT before you put the pizza in. Otherwise, letting the oven heat up with the pizza inside will give you a soggy pizza or gooey dough. YUCK!

2 cups warm water
2 1/4 tsp yeast (1 yeast pkg)
1 tbsp sugar
5 cups flour
2 tsp salt
3 tbsp oil

2 medium-large garlic cloves
1/2 cup finely chopped onions
8 medium Roma tomatoes
1 can tomato paste
½ tsp fennel seed
½ tsp crushed red pepper
2 tsp lemon juice
2 tbsp parmesan cheese

bell pepper

To make dough:
Mix warm water, yeast, and sugar in a mixing bowl and let the yeast dissolve and foam. Add 3 cups of the flour and the salt. Mix well and add in the rest of the flour and form into a dough and knead. Place in a clean bowl that's been sprayed with oil and cover with a towel. Let it rise for 2 hours.

To make sauce:
Crush and chop the garlic into small pieces. Chop the tomatoes into small dices. Crush the fennel seed into a powder. Mix all the ingredients for the sauce together, mixing in the tomato paste last. Add more or less tomato paste depending on how thick you want the sauce. Add salt and pepper to taste.

Pizza Preparation:
Grease 2 medium sized pans, or use your favorite stones. Press dough into pan to fill both pans. Use less dough for thinner crust, more for thicker crust. Lift the bottom of the dough and sprinkle a little corn meal underneath the dough (if you have it). Spread the sauce over the dough until it is thickly coated. Assemble toppings and bake at 425 degrees for about 20-25 minutes or until the crust is brown.

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