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Pizza From Scrach, a Family Delight. By Corinne Copelan             (published September 6, 2007)                                   

   Pizza. Who doesn't crave pizza once in a while? And why can't we find a Pizza like we think would be perfect? With enough tomato sauce and enough cheese that one piece will be satisfying? That's how I started baking my own with all the tomato sauce and all the cheese desired. And the result was delicious, so I was told by my family. My little one asked me to write the recipe, and put it with all my cooking recipes. So I can make more later.  That's when I knew I had a winner. So here it is:  take dinner rolls ready dough from the freezer of your regular department store (Rhodes dinner rolls work great),  two jars of tomato pasta sauce (I usually take 1 Barrilla Marinara sauce and one Barrilla Mushroom sauce* but that is because we eat kosher and don't mix meat and cheese. But feel free to choose any pasta meat sauce, it probably will be wonderful, or ad some cooked ground meat to the sauce of your choosing. Speed up the process of defrosting the dough by putting 24 dinner rolls on a big china plate in one layer (plastic will work too but some of the dough will attach to it), then warm it up one minute at a time and moving the rolls around so they defrost evenly (too many minutes at a time will cook/harden some of them and keep other ones still frozen) until softened but still cool, or  barely warm. Prepare two cookie sheets or two baking dishes (or better yet one of each) with margarine spread and flour, then shake sparingly some matzo meal. The matzo meal help the dough staying more or less in place and ad texture too the crust. You can get some at Ralley's in Elko, NV or Albertson in Salt Lake City, UT. The baking dish will make more of a deep dish pizza with yummy crust. Then grate all the 32 oz. mozzarella cheese in a bowl  and set aside. Pre-open two jars of pasta sauce, and set aside. On a flat working surface, spread some flour and work all the dough into two balls. Then start to work the dough flat with a rolling pin (or an empty clean wine bottle) or in the air swirl the dough round and round between your fingers using gravity to extend the dough flat until as thin as possible without making holes. If it does start to make holes, don't panic it is OK. Just start to put the dough down on the prepared dish. Because the dough is so elastic and tend to retract, continue extending to the four corners hooking the dough to the corners of the dish and fill those holes by taking little bits of dough from were the dough is thicker. This is just a momentary stage  until you start adding the sauce and the cheese. Their weight will stop the dough from retracting. Then ad any extra toppings, cut olives, sliced mushrooms, etc prepared in advance. Then sprinkle everywere some Italian herbs, some olive oil, a little salt, little sweet paprika, a little black pepper, some garlic powder. Leave the really hot spice for the table to let everyone have it as spicy as they wish or not at all. Same for the Parmesan cheese. Cook at 350 to 400 degrees for 30 to 40 mn. It is  ready when the cheese look golden and  bubbly and the crust is getting golden brown. Serve 4 to 8 people (1 to 2 meals).                         
 For Two Big Pizzas:                                       
24 frozen dinner rolls                                       
2 jars of Pasta sauce                                       
32 oz. mozzarella                                           
flour                                                
Sprinkle:                                                
Matzo meal                                           
 Italian herbs mix                                           
olive oil                                                            
garlic powder                                            
sweet paprika                                            
salt and pepper                                             
(If you want to make a comment on this column please write to The High Desert ADVOCATE, attention Corinne If you would like to submit one of your own original recipes we would be glad to publish it in this same column under your name.)            *