Ingredients

Crust:

2 &frac23; cups flour
¾ cup powdered milk
2 tablespoons sugar
1 package quick rise yeast
1 teaspoon salt
1 &frac23; cups warm water (110-115°F)
2 tablespoons vegetable oil

Filling:

½ pound Italian sausage
½ pound ground chuck
½ teaspoon pepper
½ teaspoon salt
1 (8 oz) block mozzarella cheese

Sauce (make the day before):

1 (6 oz) can tomato paste
1½ 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

Step 1: Preheat the oven to 475°F. Spray an 18 x 13-inch sheet pan with cooking spray and lay parchment paper down.

Step 2: In a large bowl, whisk together flour, powdered milk, sugar, yeast, and salt until blended.

Step 3: Combine vegetable oil with warm water. Pour the liquid into the flour mixture and stir with a wooden spoon until a batter forms. It’s okay if lumps remain; just make sure there are no dry spots.

Step 4: Spread the dough evenly onto the prepared sheet pan using your fingertips. If it resists stretching, let it rest for 5 minutes, then try again.

Step 5: Bake the crust alone for 8 to 10 minutes until partially cooked. Remove from the oven and set aside.

Step 6: Meanwhile, brown the Italian sausage and ground chuck in a skillet. Season with salt and pepper, cook until crumbled and no longer pink, then drain excess fat and set aside.

Step 7: Spread the prepared sauce evenly over the partially baked crust.

Step 8: Sprinkle the browned meat over the sauce, then top with shredded or sliced mozzarella cheese.

Step 9: Return the pan to the oven and bake at 475°F for another 8 to 10 minutes, or until the cheese starts to brown.

Step 10: Let the pizza stand for 5 minutes before slicing and serving.

Tips & Variations

For a quicker sauce, mix tomato paste with water and olive oil, then add garlic and dried herbs directly before spreading on the crust.

You can substitute Italian sausage with ground turkey or chicken for a leaner option.

Use fresh mozzarella and tear it into pieces for a creamier texture.

If you prefer a thicker crust, press the dough onto a smaller pan or use less dough for a thinner crust.

FAQs

Can I make the sauce on the same day as the pizza?

Yes, you can make the sauce the same day. However, letting it rest overnight intensifies the flavor and improves the overall taste of the pizza.

What if I don’t have quick rise yeast?

You can use active dry yeast instead, but you will need to proof it in warm water with a pinch of sugar for about 5-10 minutes before adding it to the flour mixture.