Ultimate School Pizza (Print Version)

# Ingredients:

→ Pizza Crust

01 - 1⅔ cups warm water (110-115°F)
02 - ¾ cup powdered milk
03 - 1 packet quick-rise yeast
04 - 2 tablespoons sugar
05 - 2 tablespoons vegetable oil
06 - 2⅔ cups all-purpose flour
07 - 1 teaspoon salt

→ Meat Topping

08 - ½ teaspoon black pepper
09 - ½ pound ground chuck (beef)
10 - ½ teaspoon salt
11 - ½ pound Italian sausage, crumbled

→ Pizza Sauce

12 - ½ teaspoon dried rosemary
13 - 1 teaspoon black pepper
14 - 1 teaspoon salt
15 - 6 ounce can tomato paste
16 - ½ tablespoon dried oregano
17 - ½ tablespoon dried basil
18 - ⅓ cup olive oil
19 - 1½ cups water
20 - 2 cloves garlic, minced

→ Cheese Topping

21 - 8 ounces block mozzarella cheese, shredded

# Instructions:

01 - Set your oven to 475°F (245°C). Take a big baking pan (18x13 inches) with rims or a sheet pan, and coat it lightly with oil or non-stick spray.
02 - Mix all-purpose flour, sugar, yeast, powdered milk, and salt in a large bowl. Pour in warm water and add vegetable oil. Stir together until the dough feels soft and a bit sticky.
03 - Grease your fingers with water or use a spatula to flatten the dough. Spread it across the greased pan, pressing it into all the edges and corners evenly.
04 - Put the crust in your heated oven and bake it for about 8-10 minutes. Take it out once it starts getting a light golden hue but isn't fully baked yet. Keep your oven on for later.
05 - While your dough is baking, cook the ground beef and sausage in a big skillet on medium heat. Sprinkle in salt and pepper as it browns. Break it into small pieces and drain any extra grease. Set it aside when done.
06 - Mix together tomato paste, olive oil, water, minced garlic, basil, oregano, rosemary, salt, and pepper in a small pot. Simmer it on low to medium heat for 20-30 minutes, stirring here and there. Want the best flavor? Make it a day ahead and let it chill overnight.
07 - Spread the prepared sauce over your pre-baked crust. Want a crust edge? Leave a little space around the borders. Add the meat mixture evenly, and finally sprinkle shredded mozzarella so it covers the whole thing.
08 - Pop the whole pizza back into the oven and cook it for 8-10 minutes. Look for the cheese to fully melt, bubble up, and start turning golden here and there.
09 - Take the pizza out and let it cool for about 5 minutes. Use a sharp knife or pizza cutter to slice it into squares (around 3-4 inches each). Enjoy each cheesy bite while it's warm!

# Notes:

01 - Adding powdered milk gives the crust that classic cafeteria taste and texture.
02 - This makes one large pizza that fits an 18x13 inch sheet pan, like the ones used for school lunches.
03 - Grating mozzarella from a block melts way better than those pre-shredded ones!
04 - For deeper flavors, prepare the sauce the night before and let it sit in the fridge to develop.

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