School Pizza

READY IN: 1hr 20minsYIELD: 8 slices

INGREDIENTS

  • 2 23 cupsflour
  • 34 cuppowdered milk
  • 2tablespoonssugar
  • 1 (1/4ounce) packet fast rising yeast
  • 1teaspoonsalt
  • 1 23 cupswarm water (120-125 degrees)
  • 2tablespoonsvegetable oil
  • 12 lbItalian sausage
  • 12 lbground chuck
  • 12 teaspoonsalt
  • 12 teaspoonpepper
  • 8ounces shredded mozzarella cheese
  • 6ouncestomato paste
  • 1 12 cupswater
  • 13 cupolive oil
  • 2garlic cloves, minced
  • 1teaspoonsalt
  • 1teaspoonpepper
  • 1 12 teaspoonsdried oregano
  • 1 12 teaspoonsdried basil
  • 12 teaspoon dried rosemary, crushed
  • DIRECTIONS

  • Crust:
  • Preheat oven to 475 degrees.Spray pan with Pam and lay Parchment paper down (Pam makes it stick).
  • In a large bowl – Add flour, powdered milk, sugar, yeast, salt – whisk to blend.
  • Add oil to warm water (120-125 degrees) – pour into your mixture (Follow temps on yeast package).
  • Stir with a wooden spoon until batter forms – don’t worry about lumps – you just want no dry spots.
  • Spread dough on pan using fingertips until it’s even.If dough doesn’t want to cooperate, let rest 5 minutes and try again.
  • Bake just the crust for 8-10 minutes – remove from oven and set aside.
  • Brown meats until it resembles crumbles – drain meat and set aside.
  • Get out the pizza sauceand add to partially baked crust.Assemble in the following order:
  • Sauce – spread all over crust.
  • Sprinkle meats.
  • Sprinkle cheese.
  • Bake at 475 degrees for 8-10 minutes until cheese melts and begins to brown.
  • Remove from oven – let stand 5 minutes.
  • Cut in slices and serve!
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