INGREDIENTS
10
Basil, leaves
4 cloves
Garlic, fresh
1 tsp
Oregano
2
32- oz. cans Plum tomatoes
2
all-purpose flour
2 tsp
Salt
1
Salt & pepper
1/4 tsp
Sugar
2
packets Yeast, dry
2 1/4 cups
Canola oil
4
Tablepsoons olive oil
2
Tablespons vegetable oil
1 cup
Parmiggiano-reggiano cheese, grated
1 cup
Water