*Ingredients
Shell:
2-2/3 cups flour
3/4 cup powdered milk
2 tons of sugar
1 packet rapid rise yeast
1 teaspoon salt
1-2/3 cup warm water (110-115)
2 tons of vegetable oil
filling:
1/2 pound Italian sausage
1/2 pound ground chuck
1/2 teaspoon pepper
1/2 teaspoon salt
1 block of mozzarella cheese
Sauce (I make it the day before):
1 (6 ounce) can tomato paste
1 1/2 cups water
1/3 cup olive oil
2 cloves minced garlic
1 ton of salt
1 teaspoon pepper
1/2 ton dried oregano
1/2 ton dried basil
1/2 ton dried rosemary
*Methods
Shell:
Preheat oven 475 degrees.
Spray an 18" x 13" tray with pam and place parchment paper on it.
Add the flour, strong milk, sugar, yeast and salt in a large bowl. Whisk to blend.
Add the oil to the warm water. Pour into the flour mixture. Stir with a wooden spoon until the mixture forms. Don't worry about lumps - you just don't want dry spots.
Spread the dough on the tray with fingertips until smooth. If the dough does not want to hold together, let it rest for 5 minutes and try again.
Bake the crust for 8-10 minutes. Take out from the oven and set aside.
filling:
Brown the meat (add salt and pepper) until crumbly. Strain and set aside.
Take out the sauce.
To assemble the partially baked crust:
Spread the sauce all over the crust.
Sprinkle the meat.
Sprinkle cheese.
Bake at 475 for 8-10 minutes. Until the cheese begins to turn brown.
Leave it for 5 minutes, cut into slices and serve.
Enjoy !
