In accordance with the association's rules on pizza-making, all ingredients that are used in the recipe should be fresh and the pizza no bigger than a dinner plate.

ITALIAN HERB PIZZA Sauce 31 cups tomatoes 1 cup tomato paste 1 tsp. oregano 1 tsp. basil 1 tsp. garlic, minced 1 tsp. rosemary 1 tsp. crushed red pepper 1 tsp. coarse black pepper Crust 3 cups flour 1 package yeast 3 tsp. salt 1 cup very warm water (120 to 130 degrees Fahrenheit) 2 tblsps. olive oil TO make sauce, press tomatoes (including juice) through a sieve, then combine with remaining ingredients in a saucepan. Cook over medium heat, stirring occasionally, until mixture is reduced to one half the original volume (about 2 cups of sauce).

To make crust, combine two cups of flour, undissolved yeast and salt in a large bowl. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make dough soft. Knead dough on lightly floured surface until smooth and elastic (about four to six minutes). Cover dough and let rest on floured surface about ten minutes.

To prepare pizza for baking, lightly oil some small round pizza pans. Shape dough into a smooth ball. Divide dough and roll it to fit desired pans. Top pizza with sauce and any of mozzarella, anchovies, pepperoni, mushrooms or olives. Bake pizza at 400 degrees Fahrenheit for 20 to 30 minutes or until done.