INSTRUCTIONS
[Dough]
1. Lightly spoon flour into dry measuring cups; level with a knife.
2. Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Add 1 ¼ cups flour, oil, and ¼ teaspoon salt; stir to form a soft dough.
3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a bowl coated with cooking spray; turn to coat top. Cover; let rise in a warm place (85 °F), free from drafts, 30 minutes or until doubled in bulk.
4. Preheat oven to 450 °F.
5. Punch dough down; roll dough into a 12-inch circle on a lightly floured surface. Place dough on a baking sheet or 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough to form a rim. Let dough stand, covered, 10 minutes.
[Sauce]
6. Place a small saucepan coated with cooking spray over medium heat until hot. Add garlic, and saute 2 minutes. Add ¼ teaspoon salt, oregano, cilantro, fennel seeds, pepper, and tomato sauce; reduce heat, and simmer, uncovered, 20 minutes or until mixture is thick, stirring occasionally. Spread sauce over pizza crust; sprinkle with cheese.
7. Bake at 450 °F for 10 minutes or until cheese is melted and crust is golden. Remove pizza to cutting board; cut into wedges.
