Ingredients
The crust:
3/4 cup of flour
3/4 cup of milk powder
two teaspoons of sugar
one packet of rapid-rise yeast
1/2 teaspoon of sea salt
1/3 cup of hot water (110–115 degrees)
A teaspoon of vegetable oil
Filling:
Italian sausage, half a pound
half pound of ground chuck
one-half teaspoons of pepper
Half a teaspoon of salt
mozzarella cheese, one 8-oz block
Sauce (which I prepare in advance):
can of tomato paste (6 oz.)
1.5 cups of water
Olive oil, 1/3 cup
Two minced cloves of garlic
1/2 teaspoon of salt
1/100 teaspoon of pepper
1 and 1/2 teaspoons of dried oregano
1/3 teaspoon of dried basil
quarter of a teaspoon of dried rosemary
Steps
Preparation
Crust: Preheat oven to 475 degrees.
Coat an 18 by 13-inch baking pan with Pam and set parchment paper on top.
Mix together the flour, sugar, yeast, powered milk, salt, and yeast in a big basin. Mix with a whisk.
To warm water, add oil. Pour the mixture into the flour. Blend all ingredients together with a wooden spoon. Avoid dry patches at all costs; lumps are less important.
Using your fingers, evenly distribute the dough onto the sheet pan. Wait 5 minutes and give the dough another go if it still won’t budge.
Cook the crust alone for 8 to 10 minutes. Once taken out of the oven, leave aside.
For the filling, brown the meats with the salt and pepper until they look like crumbs. Rinse and put aside.
Stop wasting sauce.
Spread sauce evenly over the dough to assemble the half cooked crust.
Garnish with meat.
Top with cheese.
Leave for 8 to 10 minutes at 475 degrees. Until the cheese begins to get a golden brown color.
After 5 minutes of standing, slice and serve.