INGREDIENTS
For the Crust:
2⅔ cups all-purpose flour
¾ cup powdered milk
2 tbsp sugar
1 packet quick rise yeast (about 2¼ tsp)
1 tsp salt
1⅔ cups warm water (110–115°F)
2 tbsp vegetable oil
For the Filling/Topping:
½ lb Italian sausage
½ lb ground chuck
½ tsp salt
½ tsp pepper
1 (8 oz) block mozzarella cheese (shredded or thinly sliced)
For the Sauce (Make 1 day ahead for best flavor):
1 (6 oz) can tomato paste
1½ cups water
⅓ cup olive oil
2 cloves garlic, minced
1 tsp salt
1 tsp black pepper
½ tbsp dried oregano
½ tbsp dried basil
½ tsp dried rosemary (crushed)
INSTRUCTIONS
1. Make the Sauce (Day Before Preferred):
In a saucepan over medium heat:
Combine tomato paste, water, olive oil, garlic, and seasonings.
Simmer gently for 30 minutes, stirring occasionally.
Cool and store in the fridge overnight for best flavor.
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2. Prepare the Dough:
1. In a large bowl, combine flour, powdered milk, sugar, yeast, and salt.
2. Add warm water and vegetable oil, mixing until a sticky dough forms.
3. Knead on a floured surface for 5–8 minutes until smooth and elastic.
4. Cover and let rise in a warm place for 20–30 minutes, until puffed.
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3. Cook the Meats:
In a skillet, cook the ground chuck and Italian sausage with salt and pepper until browned. Drain excess grease.
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4. Assemble the Pizza:
1. Preheat oven to 475°F (245°C).
2. Grease a sheet pan (around 10×15 inches).
3. Press the dough evenly into the pan, creating a slight edge.
4. Spread the sauce generously over the dough.
5. Add the meat mixture evenly over the top.
6. Sprinkle or layer the mozzarella cheese all over.
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5. Bake:
Bake for 15–20 minutes, or until the crust is golden and cheese is bubbly and starting to brown.
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Serve it up!
Slice into squares or rectangles (just like in school) and enjoy that retro flavor!
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Would you like a version with pepperoni or a cheesy crust upgrade?
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