The School Pizza Pan (Print Version)

Soft homemade crust, rich sauce, tender meats, and gooey mozzarella combine in this inspired school pizza.

# Ingredients:

→ Crust

01 - 2 2/3 cups all-purpose flour
02 - 3/4 cup nonfat powdered milk
03 - 2 tablespoons granulated sugar
04 - 1 package (about 0.25 oz) quick rise yeast
05 - 1 teaspoon kosher salt
06 - 1 2/3 cups warm water (110°F to 115°F)
07 - 2 tablespoons vegetable oil

→ Filling

08 - 1/2 pound Italian sausage
09 - 1/2 pound ground chuck
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/2 teaspoon kosher salt
12 - 8 ounces mozzarella cheese, block

→ Sauce

13 - 1 can (6 ounces) tomato paste
14 - 1 1/2 cups water
15 - 1/3 cup extra-virgin olive oil
16 - 2 cloves garlic, minced
17 - 1 teaspoon kosher salt
18 - 1 teaspoon black pepper
19 - 1/2 tablespoon dried oregano
20 - 1/2 tablespoon dried basil
21 - 1/2 teaspoon dried rosemary

# Steps:

01 - Preheat the oven to 475°F. Lightly coat an 18 x 13 inch sheet pan with nonstick spray and line with parchment paper.
02 - In a large bowl, combine flour, powdered milk, sugar, yeast, and salt. Whisk thoroughly to incorporate the dry ingredients.
03 - Pour vegetable oil into the measured warm water, then add to the flour mixture. Stir with a wooden spoon until a sticky batter forms. Do not overmix; some lumps are acceptable as long as no dry spots remain.
04 - Transfer dough to the prepared sheet pan. With lightly oiled fingertips, gently spread dough to the edges in an even layer. If the dough resists stretching, allow it to rest for 5 minutes before continuing.
05 - Bake the crust in the preheated oven for 8 to 10 minutes until set but not browned. Remove from the oven and set aside.
06 - In a heavy skillet over medium heat, cook Italian sausage and ground chuck with salt and pepper, breaking the meat into crumbles. Cook until fully browned and cooked through. Drain excess fat and set aside.
07 - In a saucepan, combine tomato paste, water, olive oil, minced garlic, salt, pepper, oregano, basil, and rosemary. Stir well and simmer over low heat for 10-12 minutes, then cool. Prepare this sauce at least one day in advance for optimal flavor.
08 - Spread an even layer of the prepared sauce over the partially baked crust. Distribute the cooked sausage and ground chuck mixture over the sauce. Evenly sprinkle shredded mozzarella cheese on top.
09 - Return the assembled pizza to the oven and bake for 8 to 10 minutes at 475°F until the cheese is melted and begins to brown at the edges.
10 - Remove the pizza from the oven and let stand for 5 minutes. Cut into slices and serve immediately.

# Notes:

01 - Allowing the sauce to sit overnight enhances its depth of flavor for a more authentic taste.
02 - If dough resists stretching, brief rest periods improve extensibility and yield an even crust.

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