Original School Pizza Recipe

Ingredients

2 ⅔ cup all purpose flour

¾ cup powdered milk

2 tbsp granulated sugar

1 pkg quick rising yeast

½ tsp salt

1 ⅔ cup warm water

2 tbsp Vegetable Oil

½ pound sausage

½ pound ground chuck

½ tsp black pepper

½ tsp salt

Sauce:

6 ounces tomato paste

1 ½ cups water

⅓ cup Olive Oil

2 cloves garlic, freshly minced

1 tsp salt

1 tsp pepper

½ tbsp dried oregano

½ tbsp basil

½ tbsp rosemary

Instructions:

Step 1: Begin the Crust

Heat the oven to 425°F.

Line a 9×13-inch baking tray with parchment paper.

Step 2: Blend Dry Ingredients

In a mixing bowl, combine flour, powdered milk, yeast, and salt. Stir to blend evenly.

Add the oil to the warm water.

Step 3: Incorporate Wet Ingredients

Add the water and oil mixture to the dry flour mixture.

Stir with a wooden spoon, ensuring there are no dry spots of flour, though lumps are fine.

Spread the dough across the prepared baking sheet. If it resists spreading, let it sit for 5 minutes and try again.

Step 4: Bake the Crust

Place the dough in the oven and bake for 8-10 minutes until it starts to firm up.

Step 5: Prepare the Sauce

Mix together the sauce ingredients: tomato paste, water, olive oil, garlic, salt, pepper, oregano, basil, and rosemary. It’s best to prepare this the day before for maximum flavor.

Step 6: Cook the Meat

In a large skillet, brown the sausage and ground beef. Season with salt and pepper. Once browned, drain off any excess grease.

Step 7: Top the Pizza

After the crust has prebaked, spread the prepared sauce over the surface.

Sprinkle the browned sausage and beef over the top.

Generously cover with shredded mozzarella cheese.

Step 8: Final Bake

Return the pizza to the oven and bake for another 10-12 minutes, or until the cheese is fully melted and begins to turn golden.

Step 9: Cool and Serve

Allow the pizza to cool for 5 minutes before slicing and serving. Enjoy!

Notes:

Crust Preparation: For a thicker crust, let the dough rise for about 30 minutes before spreading it on the baking sheet. This gives it a bit more height and fluffiness.

Flour Variations: If you prefer a more whole-grain flavor, you can substitute half of the all-purpose flour with whole wheat flour.

Cheese Options: While mozzarella is classic, you can mix in other cheeses like provolone or Parmesan for added flavor.

Meat Variations: Feel free to use other types of ground meat such as turkey or chicken, or add a combination of meats for more depth of flavor.

Vegetable Additions: For a veggie-packed pizza, add toppings like bell peppers, onions, mushrooms, or olives.

Sauce Consistency: If the sauce is too thick, add a little more water to achieve your desired consistency. If it’s too thin, simmer it on the stove for a few minutes to thicken.

Herb Freshness: For a fresher taste, use fresh herbs instead of dried ones if available. Adjust the quantity as fresh herbs are more potent.

Baking Sheet Alternatives: If you don’t have parchment paper, you can grease the baking sheet lightly or use a non-stick spray.

Cooling Time: Let the pizza cool slightly before slicing to prevent the cheese from pulling away with each slice.

Storage: Leftover pizza can be stored in the refrigerator for up to 3 days. Reheat in the oven for a crispier crust, or in the microwave for a quicker option.

Nutrition Information:

Frequently Asked Questions:

Can I use whole wheat flour instead of all-purpose flour for the crust?

Yes, you can substitute whole wheat flour for all-purpose flour.

Note that the crust may be denser and have a different texture.

What type of sausage should I use for the pizza?

You can use any type of sausage you prefer. Italian sausage is a popular choice, but you can use breakfast sausage or even turkey sausage for a leaner option.

Can I make the pizza crust ahead of time?

Yes, you can prepare the crust in advance.

After baking, let it cool completely, then store it in an airtight container or wrap it tightly and freeze. Reheat it before adding toppings.

Can I freeze the pizza after baking?

Yes, you can freeze the pizza.

Allow it to cool completely, then slice and wrap it tightly in plastic wrap or foil before freezing.

Reheat in the oven when ready to eat.

Can I use a different type of cheese?

Absolutely. You can substitute the shredded mozzarella with any cheese you like, such as cheddar, provolone, or a blend of cheeses.

How do I make a vegetarian version of this pizza?

To make it vegetarian, omit the meat and add more vegetables like bell peppers, mushrooms, or olives.

You can also add some extra cheese or a sprinkle of nutritional yeast for added flavor.

Can I use a store-bought pizza sauce instead of making my own?

Yes, store-bought pizza sauce works perfectly.

Just spread it over the crust before adding the toppings.

What can I use if I don’t have quick-rising yeast?

You can use active dry yeast instead.

Just dissolve it in warm water and let it sit for about 5-10 minutes before using.

Is there a way to make this pizza gluten-free?

Yes, you can use a gluten-free all-purpose flour blend for the crust.

Be sure to check that all other ingredients, such as sauces and cheeses, are gluten-free.

How do I adjust the recipe for a larger or smaller crowd?

To adjust the recipe, scale up or down the quantities of ingredients proportionally.

For example, if you want to make double the amount, double all the ingredients and use a larger baking sheet or multiple pans.