The School Pizza Sausage Cheese (Print Version)

Chewy crust pizza topped with sausage, mozzarella, and tangy sauce—just like school days remembered.

# Ingredients:

→ Crust

01 - 335 grams all-purpose flour
02 - 70 grams powdered milk
03 - 25 grams granulated sugar
04 - 7 grams instant dry yeast
05 - 1 teaspoon fine salt
06 - 395 millilitres warm water (43–46°C)
07 - 30 millilitres vegetable oil

→ Filling

08 - 225 grams Italian sausage
09 - 225 grams ground beef chuck
10 - 0.5 teaspoon ground black pepper
11 - 0.5 teaspoon fine salt
12 - 225 grams mozzarella cheese, whole block

→ Sauce

13 - 170 grams tomato paste
14 - 355 millilitres water
15 - 80 millilitres extra virgin olive oil
16 - 2 garlic cloves, minced
17 - 1 teaspoon fine salt
18 - 1 teaspoon ground black pepper
19 - 7 millilitres dried oregano
20 - 7 millilitres dried basil
21 - 2.5 millilitres dried rosemary

# Instructions:

01 - Preheat oven to 245°C. Lightly coat a 45 x 33 cm sheet pan with cooking spray and line with parchment paper. In a large bowl, whisk together flour, powdered milk, sugar, instant yeast, and salt. Combine vegetable oil with warm water and pour into dry mixture. Stir with a wooden spoon until a thick, cohesive batter forms, ensuring there are no dry patches.
02 - Transfer dough onto prepared sheet pan and spread evenly using fingertips. If dough resists stretching, allow it to rest for 5 minutes before continuing until dough reaches all edges.
03 - Bake crust for 8–10 minutes until surface is set but not browned. Remove from oven and set aside.
04 - In a skillet over medium heat, cook Italian sausage and ground beef chuck with salt and pepper until browned and crumbled. Drain excess fat and set aside.
05 - In a saucepan, combine tomato paste, water, olive oil, minced garlic, salt, black pepper, dried oregano, dried basil, and dried rosemary. Simmer for 15 minutes, stirring occasionally. Allow to cool. For enhanced flavor, prepare one day in advance and refrigerate.
06 - Evenly spread prepared sauce across the par-baked crust. Distribute cooked meats over sauce and top with shredded or thinly sliced mozzarella cheese.
07 - Return assembled pizza to oven and bake at 245°C for an additional 8–10 minutes until cheese is melted and golden brown.
08 - Allow pizza to stand for 5 minutes before cutting into portions. Serve warm.

# Notes:

01 - Allowing the dough to rest if resistant helps achieve an even thickness without tearing.
02 - Preparing the sauce a day in advance deepens the flavors.

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