School Pizza Recipe (Print Version)
# Ingredients:
→ Crust
01 -
2 2/3 cups all-purpose flour
02 -
3/4 cup powdered milk
03 -
2 tablespoons sugar
04 -
1 package quick-rise yeast
05 -
1 teaspoon salt
06 -
1 2/3 cups warm water (110–115°F)
07 -
2 tablespoons vegetable oil
→ Filling
08 -
1/2 pound Italian sausage
09 -
1/2 pound ground chuck
10 -
1/2 teaspoon pepper
11 -
1/2 teaspoon salt
12 -
1 (8-ounce) block of mozzarella cheese
→ Sauce
13 -
1 (6-ounce) can of tomato paste
14 -
1 1/2 cups water
15 -
1/3 cup olive oil
16 -
2 cloves garlic, minced
17 -
1 teaspoon salt
18 -
1 teaspoon pepper
19 -
1/2 tablespoon dried oregano
20 -
1/2 tablespoon dried basil
21 -
1/2 teaspoon dried rosemary
# Instructions:
01 -
Preheat the oven to 475°F. Lightly coat an 18 x 13-inch sheet pan with non-stick spray and line it with parchment paper. In a large mixing bowl, combine the flour, powdered milk, sugar, yeast, and salt. Whisk until fully mixed. Add the warm water and vegetable oil into the dry mixture. Stir thoroughly with a wooden spoon until a batter forms, leaving no dry patches. Spread the dough evenly over the sheet pan using your fingertips. If the dough resists, let it rest for 5 minutes before trying again. Partially bake the crust for 8–10 minutes. Remove from the oven and set it aside.
02 -
Brown the Italian sausage and ground chuck in a skillet, seasoning with pepper and salt. Cook until the meat is crumbly. Drain excess fat and set aside.
03 -
Combine the tomato paste, water, olive oil, minced garlic, salt, pepper, oregano, basil, and rosemary in a saucepan. Stir well and let simmer until the flavors meld together. Ideally, make the sauce a day ahead for the best taste.
04 -
Spread the prepared sauce evenly over the partially baked crust. Sprinkle the cooked meats over the sauce, followed by the grated mozzarella cheese.
05 -
Return the pizza to the oven and bake at 475°F for 8–10 minutes, or until the cheese is golden and bubbly. Let the pizza rest for 5 minutes before slicing and serving.