Classic “School” Pizza

Ingredients

Crust

• 2 2/3 cups all-purpose flour
• 3/4 cup powdered milk
• 2 tablespoons sugar
• 1 package quick-rise yeast
• 1 teaspoon salt
• 1 2/3 cups warm water (110–115°F)
• 2 tablespoons vegetable oil

Meat Topping

• 1/2 pound Italian sausage
• 1/2 pound ground chuck
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 8 oz block mozzarella, shredded

Sauce

• 1 (6 oz) can tomato paste
• 1 1/2 cups water
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried basil
• 1/2 teaspoon dried rosemary, crushed

Step-By-Step Instructions

1. Prepare the pan & oven: Heat oven to 475°F (245°C). Spray an 18×13-inch rimmed sheet pan and line with parchment.
2. Make the crust: Whisk flour, powdered milk, sugar, yeast, and salt. Stir in warm water and oil until a soft, uniform batter forms. Spread evenly on the pan (rest 5 minutes if tight). Par-bake 8–10 minutes; remove.
3. Cook the meat: Brown sausage and ground chuck; season with salt and pepper. Drain well.
4. Mix the sauce: Whisk tomato paste, water, olive oil, garlic, salt, pepper, oregano, basil, and rosemary until smooth.
5. Assemble: Spread sauce over par-baked crust. Scatter the meat evenly. Top with mozzarella.
6. Bake & serve: Bake 8–10 minutes until the edges are golden and cheese is bubbling. Rest 5 minutes, then slice into squares.

Tips & Variations

• That cafeteria bite: Don’t skip the par-bake—it’s key to a sturdy, thick crust.
• Make-ahead: Brown meat and mix sauce up to 2 days ahead; refrigerate.
• Cheese swap: Blend mozzarella with mild provolone for extra stretch.
• Vegetarian: Omit meat and add finely diced peppers, onions, and mushrooms.

Storage & Reheating

Refrigerate leftovers in an airtight container up to 4 days. Reheat slices on a sheet pan at 400°F (205°C) for 6–8 minutes to restore crisp edges. Freeze squares up to 2 months; reheat from frozen at 425°F (220°C) for 10–12 minutes.