Classic School-Style Pizza

Ingredients

Crust:

• 2-2/3 cups flour
• 3/4 cup powdered milk
• 2 tablespoons sugar
• 1 package quick rise yeast
• 1 teaspoon salt
• 1-2/3 cups warm water (110–115°F)
• 2 tablespoons vegetable oil

Filling:

• 1/2 lb Italian sausage
• 1/2 lb ground chuck
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 (8 oz) block mozzarella cheese, shredded

Sauce (Make a Day Ahead):

• 1 (6 oz) can tomato paste
• 1 1/2 cups water
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried basil
• 1/2 teaspoon dried rosemary

Instructions

1. Preheat Oven & Prepare Pan: Preheat your oven to 475°F (245°C). Spray an 18 x 13-inch sheet pan with non-stick cooking spray and line it with parchment paper. This will ensure the pizza doesn’t stick and makes cleanup easier.
2. Prepare the Dough: In a large bowl, whisk together 2-2/3 cups flour, 3/4 cup powdered milk, 2 tablespoons sugar, 1 package quick rise yeast, and 1 teaspoon salt until fully combined. In a separate container, mix 2 tablespoons vegetable oil with 1-2/3 cups warm water (110–115°F). Pour the liquid into the flour mixture and stir with a wooden spoon until a sticky batter forms. Don’t worry about lumps; you just want to make sure there are no dry patches of flour remaining.
3. Shape the Crust: Spread the dough onto the prepared sheet pan using your fingertips, pressing it evenly to reach the edges. If the dough resists stretching, allow it to rest for 5 minutes and try again. This helps relax the gluten and makes it more pliable.
4. Partially Bake the Crust: Bake the crust alone in the preheated oven for 8–10 minutes, or until it just begins to set. It should remain pale and slightly soft on top. Remove from the oven and set aside while preparing the filling.
5. Prepare the Meat Filling: In a skillet over medium heat, brown 1/2 lb Italian sausage and 1/2 lb ground chuck. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Break the meat into small crumbles and cook until fully browned. Drain any excess fat and set aside.
6. Assemble the Pizza: Spread your prepared sauce evenly over the partially baked crust. Sprinkle the cooked meat evenly on top, followed by 8 ounces of shredded mozzarella cheese. Ensure the toppings are distributed evenly so every slice has a balance of sauce, meat, and cheese.
7. Bake the Pizza: Return the pizza to the oven at 475°F and bake for 8–10 minutes, or until the cheese begins to brown and bubble. Keep a close eye to avoid burning the cheese, but aim for a lightly golden top for that classic school-style appearance.
8. Cool and Serve: Remove the pizza from the oven and allow it to stand for 5 minutes before slicing. This resting time helps the cheese set slightly and makes cutting easier. Slice into squares or rectangles and serve warm
   

   Tips & Notes