School-Style Pizza Recipe — Don’t Lose This One!
Ingredients
For the Crust
- 2 ⅔ cups all-purpose flour
- ¾ cup powdered milk
- 2 tablespoons sugar
- 1 packet quick-rise yeast
- 1 teaspoon salt
- 1 ⅔ cups warm water (110–115°F)
- 2 tablespoons vegetable oil
For the Topping
- ½ lb Italian sausage
- ½ lb ground chuck
- ½ teaspoon pepper
- ½ teaspoon salt
- 1 (8 oz) block mozzarella cheese, shredded
For the Sauce (best prepared a day ahead)
- 1 (6 oz) can tomato paste
- 1 ½ cups water
- ⅓ cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ tablespoon dried oregano
- ½ tablespoon dried basil
- ½ teaspoon dried rosemary
Instructions
Make the Crust
- Preheat your oven to 475°F (245°C).
- Spray an 18 × 13-inch sheet pan with nonstick spray and line it with parchment paper.
- In a large bowl, whisk together the flour, powdered milk, sugar, yeast, and salt.
- Add the vegetable oil to the warm water, then pour the mixture into the dry ingredients.
- Stir with a wooden spoon until a soft batter forms. It’s okay if it’s a little lumpy—just make sure there are no dry patches.
- Press the dough evenly into the prepared pan using your fingertips. If it springs back, let it rest for 5 minutes and try again.
- Bake the crust alone for 8–10 minutes, then remove from the oven and set aside.
Prepare the Filling
- Cook the sausage and ground chuck with the salt and pepper until browned and crumbly. Drain any excess fat and set aside.
- Have your sauce ready to use.
Assemble the Pizza
- Spread the sauce evenly over the partially baked crust.
- Add the cooked meat mixture.
- Top generously with shredded mozzarella.
- Bake again at 475°F for 8–10 minutes, or until the cheese is bubbling and lightly browned.
Let the pizza cool for about 5 minutes, then slice and enjoy!
