School Sausage Cheese (Print Version)

# Ingredients:

→ Crust

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

→ Filling

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

→ Sauce

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

# Instructions:

01 - Set your oven to 245°C. Spray a 45 x 33 cm sheet pan lightly and put a piece of parchment paper on top. Mix up the flour, powdered milk, yeast, sugar, and salt in a big bowl. Pour the warm water and oil over that mix and stir it with a wooden spoon. Stir until there's no dry flour left and the dough is smooth.
02 - Take the dough and stretch it out on your pan using your fingers. If it keeps shrinking back, give it a 5-minute break and try again until you cover the whole pan.
03 - Pop the dough into the oven for 8–10 minutes. It should feel firm to the touch but not be browned. Take it out and let it cool.
04 - Heat a skillet over medium. Toss in the Italian sausage and ground beef with salt and pepper. Cook until the meat turns brown and crumbly. Drain off extra grease and put it aside.
05 - In a saucepan, stir together tomato paste, olive oil, water, garlic, salt, black pepper, oregano, basil, and rosemary. Simmer everything for about 15 minutes and stir now and then. Let it cool. Want an even richer flavor? Make this the day before and chill it.
06 - Spread the sauce over the pre-baked crust. Sprinkle the cooked meats all over the top. Add shredded or thin mozzarella slices to finish.
07 - Stick the pizza back in the oven at 245°C for another 8–10 minutes. The cheese should melt and look golden and bubbly.
08 - Let the pizza cool for about 5 minutes. Slice it up and serve it warm.

# Notes:

01 - If your dough doesn’t easily stretch, let it rest a bit before trying again.
02 - Making the sauce ahead of time lets the flavors meld together more.

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