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This school-style pizza brings back the warm, nostalgic flavors of the cafeteria lunches we all secretly loved. With a fluffy homemade crust, seasoned beef and sausage topping, melty mozzarella, and a bold tomato sauce made from scratch — it’s the kind of comforting recipe you’ll want to keep forever.

Ingredients

For the Crust:

• 2 2/3 cups all-purpose flour
• 3/4 cup powdered milk
• 2 tablespoons sugar
• 1 package quick rise yeast
• 1 teaspoon salt
• 1 2/3 cups warm water (110–115°F)
• 2 tablespoons vegetable oil

For the Topping:

• 1/2 lb Italian sausage
• 1/2 lb ground chuck
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (8 oz) block mozzarella cheese, shredded

For the Sauce (best made a day ahead):

• 1 (6 oz) can tomato paste
• 1 1/2 cups water
• 1/3 cup olive oil
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried basil
• 1/2 teaspoon dried rosemary

Instructions

Make the Sauce (can be made a day ahead):

1. In a medium bowl, whisk together tomato paste, water, olive oil, garlic, and all seasonings.
2. Cover and let sit for a few hours (or overnight in the fridge) to develop flavor.

Prepare the Crust:

1. Preheat oven to 475°F (245°C).
2. Spray an 18×13-inch sheet pan with nonstick spray and line it with parchment paper.
3. In a large bowl, whisk together flour, powdered milk, sugar, yeast, and salt.
4. Mix the warm water with oil and pour it into the dry ingredients. Stir with a wooden spoon until a soft batter forms — a few lumps are okay, just make sure there are no dry patches.
5. Spread the dough evenly into the pan using your fingertips. If it resists stretching, let it rest for 5 minutes, then continue.
6. Pre-bake the crust for 8–10 minutes. Remove from the oven and set aside.

Prepare the Filling:

1. In a skillet over medium heat, brown the sausage and ground chuck with salt and pepper until crumbled and fully cooked. Drain and set aside.

Assemble the Pizza:

1. Spread the sauce over the partially baked crust.
2. Sprinkle the cooked meat evenly across the surface.
3. Top with shredded mozzarella.
4. Return to the oven and bake for another 8–10 minutes, or until the cheese is melted and starting to brown.
5. Let rest for 5 minutes, slice, and serve.

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