The School Pizza Recipe


2-2/3 cup flour
3/4 cup powdered milk
2 T sugar
1 package quick-rise yeast
1 tsp salt
1-2/3 cup warm water (110-115)
2 T vegetable oil
1/2 lb Italian sausage
1/2 lb ground chuck
1/2 tsp pepper
1/2 tsp salt
1 (8oz) block of mozzarella cheese
Sauce (I make the day before):
1 (6oz) can of tomato paste
1 1/2 cups water
1/3 cup olive oil
2 cloves garlic minced
1 t salt
1 tsp pepper
1/2 T dried oregano
1/2 T dried basil
1/2 t dried rosemary
Preheat oven to 475.
Spray 18 x 13 sheet pan with Pam and lay parchment paper down.
Add flour, powdered milk, sugar, yeast, and salt to a large bowl. Whisk to blend.
Add oil to warm water. Pour into flour mixture. Stir with a wooden spoon until batter forms. Don’t worry about lumps – you just want no dry spots.
Spread dough onto a sheet pan with fingertips until even. If the dough doesn’t want to cooperate then let it rest for 5 min and try again.
Bake just the crust for 8-10 min. Remove from oven and set aside.
Brown meats (add salt and pepper) until it resembles crumbles. Drain, set aside.
Get out the sauce.
To partially baked crust assemble:
Spread sauce all over the crust.
Sprinkle meats.
Sprinkle cheese.
Bake at 475 for 8-10 min. Until the cheese starts to brown.
Let stand 5 min, cut into slices and serve

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