Sheet Pan School Pizza
A soft pan pizza with a thick no knead crust, seasoned sausage and beef, homemade sauce, and melted mozzarella.
Equipment
- 18 by 13 inch sheet pan
- Parchment paper
- Large mixing bowl
- Large skillet
- Box grater
Ingredients
Main Ingredients
- 2 cup all purpose flour plus 2/3 cup more, spooned and leveled
- ¾ cup powdered milk nonfat dry milk
- 2 tbsp sugar
- 1 package quick rise yeast 2 1/4 teaspoons
- 1 tsp salt
- 1 cup warm water plus 2/3 cup more, 110 to 115 degrees F
- 2 tbsp vegetable oil
- 8 oz Italian sausage browned and crumbled
- 8 oz ground chuck browned and crumbled
- ¼ tsp salt for the meat
- ½ tsp black pepper for the meat
- 8 oz shredded mozzarella cheese from one block
- 6 oz tomato paste one can
- 1 cup water plus 1/2 cup more, for the sauce
- ⅓ cup olive oil for the sauce
- 2 cloves garlic minced
- ½ tsp salt for the sauce
- ½ tsp black pepper for the sauce
- ½ tbsp dried oregano
- ½ tbsp dried basil
- ½ tsp dried rosemary
Instructions
Cooking
- Prep. Heat the oven to 475 degrees F and line a sprayed 18 by 13 inch sheet pan with parchment.
- Mix. Combine the dry ingredients, then stir in the warm water and oil until a sticky dough forms.
- Press. Spread the dough across the pan with oiled fingers and par bake 8 to 10 minutes.
- Cook. Brown the meats to 160 degrees F, drain, and stir the sauce ingredients together.
- Top. Spread the sauce, add the meat and cheese, and bake 8 to 10 minutes more until bubbly.
- Rest. Stand 5 minutes, then cut into 12 squares.
Notes
Substitutions: Use warm whole milk in place of the powdered milk and water, or pepperoni for part of the meat.
Tips: Press the dough with oiled fingers and drain the meat well. Check the crust at eight minutes.
Storage: Refrigerate for three to four days and reheat to 165 degrees F, or freeze for up to two months.