Worbaar,'' Chinese cuisine remains an all-time favourite. He has also spent many Monday evenings perfecting what is, for him, the perfect pizza. Here are two of his recipes: SWEET AND SOUR SAUCE (For pork, chicken or shrimp) 6 tbsp. sugar 6 tbsp. wine vinegar 6 tbsp. ketchup 2 tsp. soy sauce 1 cup pineapple juice 1 cup water 1 tbsp. cooking sherry 2 tbsp. ginger preserve (jam) 1 tsp. sesame seed oil 4 tbsp. corn flour 3 tbsp. peanut oil SHAKE all ingredients together in sealed container, then heat on low flame, stirring constantly until thick and gently boiling. While sill hot pour over vegetables and meat, fowl or seafood to complete sweet and sour dish.

PIZZA DOUGH (For one 12-inch pizza) Starter 3 cup all-purpose flour 1 cup warm water 1 tsp. dry yeast DISSOLVE yeast in warm water and add to flour in a small container with cover.

Place in warm place and allow to ferment for several hours until two or three times its previous volume.

Dough 2 tbsp. olive oil 2 tbsp. warm water 3 tbsp. sugar 3 tsp. salt 2 cups all-purpose flour POUR starter into large bowl and add all other ingredients except one cup of the flour. Stir together and gradually add remaining flour until dough is well mixed and pliable and will not stick to your hands. You may need to use more or less flour to get dough to this stage. When finished kneading dough, gently wipe it with olive oil and cover bowl with plastic wrap until dough at least doubles in size (1 1 to 2 hours).

Roll dough on floured board until flat and approximately 12 inches in diameter. Cover with dish towel for at least 15 minutes before placing on 12-inch heated pizza stone. Add sauce, cheese, and toppings of choice. Bake at 450 degrees F. until bubbly and light golden brown.