IngredientsThe crust:3/4 cup of flour3/4 cup of milk powdertwo teaspoons of sugarone packet of rapid-rise yeast1/2 teaspoon of sea salt1/3 cup of hot water (110–115 degrees)A teaspoon of vegetable oilFilling:Italian sausage, half a poundhalf pound of ground chuckone-half teaspoons of pepperHalf a teaspoon of salt mozzarella cheese, one 8-oz blockSauce (which I prepare in advance):can of tomato paste (6 oz.)1.5 cups of waterOlive oil, 1/3 cupTwo minced cloves of garlic1/2 teaspoon of salt1/100 teaspoon of pepper1 and 1/2 teaspoons of dried oregano1/3 teaspoon of dried basilquarter of a teaspoon of dried rosemaryStepsPreparationCrust: Preheat oven to 475 degrees.Coat an 18 by 13-inch baking pan with Pam and set parchment paper on top.Mix together the flour, sugar, yeast, powered milk, salt, and yeast in a big basin. Mix with a whisk.To warm water, add oil. Pour the mixture into the flour. Blend all ingredients together with a wooden spoon. Avoid dry patches at all costs; lumps are less important.Using your fingers, evenly distribute the dough onto the sheet pan. Wait 5 minutes and give the dough another go if it still won’t budge.Cook the crust alone for 8 to 10 minutes. Once taken out of the oven, leave aside.For the filling, brown the meats with the salt and pepper until they look like crumbs. Rinse and put aside.Stop wasting sauce.Spread sauce evenly over the dough to assemble the half cooked crust.Garnish with meat.Top with cheese.Leave for 8 to 10 minutes at 475 degrees. Until the cheese begins to get a golden brown color.After 5 minutes of standing, slice and serve.Enjoy!
The School Pizza Recipe
