Ingredients:
For the Crust:
2 2/3 cups 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
For the Filling:
1/2 lb Italian sausage
1/2 lb ground chuck
1/2 teaspoon pepper
1/2 teaspoon salt
1 (8 oz) block mozzarella cheese, shredded
For the Sauce (Prepare the day before):
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 pepper
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1/2 teaspoon dried rosemary
Directions:
Prepare the Sauce (the day before):
In a medium bowl, combine the tomato paste, water, olive oil, minced garlic, salt, pepper, oregano, basil, and rosemary.
Mix well and refrigerate overnight to allow the flavors to meld together.
Prepare the Crust:
Preheat your oven to 475°F (245°C).
In a large mixing bowl, combine the flour, powdered milk, sugar, yeast, and salt.
Gradually add the warm water and vegetable oil, mixing until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
Roll out the dough to fit a greased 13×18-inch baking sheet.
Let the dough rise for 15-20 minutes in a warm place.
Prepare the Filling:
While the dough is rising, cook the Italian sausage and ground chuck in a skillet over medium heat until browned and fully cooked. Season with pepper and salt.
Drain any excess grease and set the meat aside.
Assemble the Pizza:
Spread the prepared sauce evenly over the risen dough.
Sprinkle the cooked sausage and ground chuck evenly over the sauce.
Top with shredded mozzarella cheese.
Bake the Pizza:
Bake in the preheated oven for 15-18 minutes, or until the crust is golden and the cheese is melted and bubbly.
Allow the pizza to cool slightly before slicing and serving.
Prep Time: 20 minutes (plus overnight for the sauce) | Cooking Time: 20 minutes | Total Time: 40 minutes (plus overnight)
Kcal: 320 kcal per slice | Servings: 12 slices