Servings: 8

Crust: subheading: Crust:
2-2/3 cup flour 2-⅔ cup flour
3/4 cup powdered milk ¾ cup powdered milk
2 T sugar 2 T sugar
1 package quick rise yeast 1 package quick rise yeast
1 tsp salt 1 tsp salt
1-2/3 cup warm water (110-115) 1-⅔ cup warm water (110 to 115)
2 T vegetable oil 2 T vegetable oil
 
Filling: subheading: Filling:
1/2 lb Italian sausage ½ lb Italian sausage
1/2 lb ground chuck ½ lb ground chuck
1/2 tsp pepper ½ tsp pepper
1/2 tsp salt ½ tsp salt
1 (8oz) block mozzarella cheese 1 (8oz) block mozzarella cheese
 
Sauce (I make the day before): subheading: Sauce (I make the day before):
1 (6oz) can tomato paste 1 (6oz) can tomato paste
1 1/2 cups water 1 ½ cups water
1/3 cup olive oil ⅓ cup olive oil
2 cloves garlic minced 2 cloves garlic minced
1 t salt 1 t salt
1 tsp pepper 1 tsp pepper
1/2 T dried oregano ½ T dried oregano
1/2 T dried basil ½ T dried basil
1/2 t dried rosemary ½ t dried rosemary

Crust: subheading: Crust:
Preheat oven to 475.
Spray 18 x 13 sheet pan with Pam and lay parchment paper down.
Add flour, powered milk, sugar, yeast, and salt to a large bowl. Whisk to blend.
Add oil to warm water. Pour into flour mixture. Stir with a wooden spoon until batter forms. Don’t worry about lumps - you just want no dry spots.
Spread dough onto sheet pan with fingertips until even. If the dough doesn’t want to cooperate then let it rest for 5 min and try again.
Bake just the crust for 8 to 10 min. Remove from oven and set aside.
filling: subheading: filling:
Brown meats (add salt and pepper) until it resembles crumbles. Drain, set aside.
Get out sauce.
To partially baked crust assemble: subheading: To partially baked crust assemble:
Spread sauce all over crust.
Sprinkle meats.
Sprinkle cheese.
Bake at 475 for 8 to 10 min. Until cheese starts to brown.
Let stand 5 min, cut into slices and serve.

Sauce was good, but too sauce much for a half-sheet. Too much meat too, could reduce by 1/2. The crust was thick, dense and pastey. Could reduce the crust by half to thin it out, add more flour until it resembles dough (instead of batter), and let it rise a bit so it’s more airy.  Sauce was good, but too sauce much for a half-sheet. Too much meat too, could reduce by ½. The crust was thick, dense and pastey. Could reduce the crust by half to thin it out, add more flour until it resembles dough (instead of batter), and let it rise a bit so it’s more airy.