* 6 tablespoons butter
* 6 tablespoons olive oil
* 2 tablespoons white wine
* 1 teaspoon rosemary
* 1 teaspoon basil
* 2 cloves garlic; minced

Directions:

Saute garlic in butter and olive oil. Add all other ingredients and simmer for 15 minutes.

* 2 packages dry yeast
* 1 1/2 cup lukewarm water
* 4 cups flour
* 1 teaspoon salt
* 1/2 teaspoon sugar
* 1 tablespoon olive oil

Directions:

Dissolve yeast in water; set aside for 5 minutes, stirring occasionally. Combine flour, salt, sugar and oil in bowl; make a well in the center. When water/yeast mixture is bubbly, pour into center of well. Start kneading dough, bringing flour toward center of bowl; gradually increase kneading motion.

If dough feels dry, add a little more water; if it feels sticky, add more flour. Knead vigorously until dough is smooth and elastic. Roll into ball; cover with a damp cloth. Let rest for about 20 minutes in warm place. Beat dough with your palm to expel gas formed while fermenting. Roll dough again into ball; place in greased bowl. Baste with oil. Cover with plastic wrap; store in refrigerator.

When ready to use, place dough on floured counter top or table. Flatten with your hands, working from center out (a rolling pin may do also). Push dough evenly onto greased cookie sheet or pizza pan, forming a 12-inch circle with edges thicker than middle. Apply favorite topping in desired amounts. Bake in hot oven (475 to 500 degrees) until golden brown.