Put 2 paskages of yeast in 2 cups arm water with 1 tsp sugar and set aside to rise. When the yeast have started doing what yeast do, pour into the bowl with the dry ingrediants and 2/3 cups olive oil. Mix with your hand. In tbs increments, add just enough water to make the dough stick together, BUT NO MORE! Let rise for half an hour. Divide dough into 16 equal doughballs. Cover with wax paper, plastic wrap, aluminum foil, tin foil, parchment, paper, or a dish towl. While articles of laundry may impart an authentic pizzeria taste, their use for covering the doughballs is tricky and is best left to advanced students. Let rise again.
Meanwhile, pour 2 large cans of tomato sauce into a different large bowl. Add 1 tbs of garlic powder (or 2 if your tastebuds are working correctly). 2 tsp oregano, 1 tsp basil, pepper to taste, and 1/2 tsp of any or all of the following if you so choose: parsley, sage, rosemary, and tyme, but no terragon. Pour in 1/4 cup olive oil and mix. You now have sauce.
Roll out a doughball on a floured surface until it's big enough to fit onto an oiled pizza pan. Put the rolled-out dough onto the pizza pan. Spoon on enough to sauce to make it look like a pizza. Drizzle some grated romano and parmasan cheese over the sauce. Next cover with grated mozzarella cheese. However, if you wwish to cut a mozzarella cheese ball into small squares and place them on the pizza instead, you have the Laird's permission. May be topped with mushrooms, olives, onions, peppers, pepperoni, sausage, meatballs, wombats, breakfast cerials, chicken wings, figs, dates, rolled oats, but NO anchovies! (They're only good for robot oil.)
Place the pizza on the middle shelf of an oven preheated to 500 degrees. Remove when it looks like a cooked pizza. Use your pizza wheel to cut the pizza into 8 pieces. Lift slice to mouth. Open wide. Bite and chew.
