The Ultimate School Pizza (Print Version)

# Ingredients:

→ Pizza Crust

01 - 2⅔ cups all-purpose flour
02 - ¾ cup powdered milk
03 - 2 tablespoons sugar
04 - 1 packet quick-rise yeast
05 - 1 teaspoon salt
06 - 1⅔ cups warm water (110-115°F)
07 - 2 tablespoons vegetable oil

→ Meat Topping

08 - ½ pound Italian sausage, crumbled
09 - ½ pound ground chuck (beef)
10 - ½ teaspoon black pepper
11 - ½ teaspoon salt

→ Pizza Sauce

12 - 6 ounce can tomato paste
13 - 1½ cups water
14 - ⅓ cup olive oil
15 - 2 cloves garlic, minced
16 - 1 teaspoon salt
17 - 1 teaspoon black pepper
18 - ½ tablespoon dried oregano
19 - ½ tablespoon dried basil
20 - ½ teaspoon dried rosemary

→ Cheese Topping

21 - 8 ounces block mozzarella cheese, shredded

# Instructions:

01 - Preheat your oven to 475°F (245°C). Lightly grease an 18x13 inch sheet pan or rimmed baking sheet with cooking spray or oil.
02 - In a large mixing bowl, combine the flour, powdered milk, sugar, yeast, and salt. Stir to mix evenly. Add the warm water and vegetable oil. Stir until a soft, sticky dough forms.
03 - Using wet fingers or a spatula (the dough will be sticky), spread the dough evenly into the prepared sheet pan, pushing it all the way to the edges and corners.
04 - Place the pan in the preheated oven and bake for 8-10 minutes, until the crust is just beginning to turn golden but not fully cooked. Remove from oven but keep the oven on.
05 - While the crust is pre-baking, brown the Italian sausage and ground beef in a large skillet over medium heat. Season with salt and pepper. Break up any large chunks with a wooden spoon as it cooks. Drain excess fat and set aside.
06 - In a medium saucepan, combine the tomato paste, water, olive oil, minced garlic, salt, black pepper, oregano, basil, and rosemary. Bring to a simmer over medium-low heat. Let simmer for 20-30 minutes, stirring occasionally, until slightly thickened. (For best flavor, make the sauce a day ahead and refrigerate overnight.)
07 - Spread the pizza sauce evenly over the pre-baked crust, leaving a small border around the edges if desired. Sprinkle the cooked meat mixture evenly over the sauce. Top with the shredded mozzarella cheese, covering the entire pizza.
08 - Return the pizza to the oven and bake for an additional 8-10 minutes, until the cheese is fully melted, bubbly, and beginning to turn golden in spots.
09 - Remove the pizza from the oven and let it rest for 5 minutes. Using a pizza cutter or sharp knife, cut into squares (about 3-4 inches each). Serve warm and enjoy the nostalgic flavors of school lunch pizza!

# Notes:

01 - The powdered milk in the crust is key to achieving that authentic school cafeteria pizza flavor and texture.
02 - This recipe makes enough for one large sheet pan (18x13 inches), which is similar to the size used in school cafeterias.
03 - For best results, shred the mozzarella from a block rather than using pre-shredded cheese, as it melts better.
04 - The sauce tastes even better when made a day ahead and refrigerated overnight, allowing the flavors to develop.

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