old School Pizza

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

Filling:

1/2 pound Italian sausage
1/2 pound ground chuck
1/2 teaspoon pepper
1/2 teaspoon salt
1 (8oz) block mozzarella cheese

Sauce (Prep the day before):

1 (6oz) 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

Crust Prep:

Preheat the oven to a scorching 475°F.
Spritz an 18 x 13-inch sheet pan with a bit of Pam, and lay down parchment paper.
In a big ol' bowl, mix up that flour, powdered milk, sugar, yeast, and salt.
Stir in that warm water and vegetable oil concoction. Stir with a good ol' wooden spoon until it forms a rustic batter. Ain't no worry 'bout them lumps; just make sure there ain't no dry spots.
Spread that dough on the sheet pan usin' your fingers 'til it's even. If that dough's a bit stubborn, let it rest for 5 minutes and give it another go.
Bake the crust for 8-10 minutes. Take it outta the oven and set it aside.

Filling and Assembly, Bless Your Heart:

Brown that Italian sausage and ground chuck with a pinch of salt and pepper. Drain and set it aside.
Fetch that sauce you prepared a day ahead.
Spread that sauce all over the partially baked crust.
Sprinkle those browned meats and that mozzarella cheese all over that sauce.
Bake at 475°F for 8-10 minutes or 'til the cheese gets a bit of a golden hug.
Let it stand for 5 minutes, then cut it into slices, and serve.

Ever catch yourself longing for the past? Wanna stroll down memory lane with some classic recipes? Check out this lineup of old-school and high school-inspired dishes that are sure to trigger some sweet memories. How about trying your hand at a Fruit Cake for Non-Fruitcake Lovers, whipping up some Homemade Payday Bars, or experimenting with a Homemade Butterfingers Recipe?