If you love and miss the old school rectangle pizza, here’s the recipe:
Half sheet pan and line with parchment paper.
2 2/3 flour
3/4 cup powdered milk
2 T sugar
1 packet of quick rise yeast
1 tsp salt
1 2/3 cup warm water (105-110 degrees)
2 T vegetable oil
1/2 pound ground chuck
1/2 tsp salt
1/2 tsp pepper
1 8oz block mozzarella cheese – grated yourself (To be authentic school pizza, you will have to use imitation mozzarella shreds.)
Sauce (I make sauce the day before):
6oz can tomato paste
1 cup water
1/3 olive oil
2 cloves garlic minced
1 tsp salt
1 tsp pepper
1/2 tbsp dried oregano
1/2 tbsp dried basil
1/2 tsp dried rosemary crushed
Preheat oven to 475 degrees. Spray pan with Pam and lay Parchment paper down (Pam makes it stick).
In a large bowl – flour, powdered milk, sugar, yeast, salt – whisk to blend
Add oil to hot water (110-115 degrees) – pour into your mixture
Stir with a wooden spoon until batter forms – don’t worry about lumps – you just want no dry spots.
Spread dough into pan using fingertips until it’s even. If dough doesn’t want to cooperate, let rest 5 minutes and try again
Bake just the crust for 8-10 minutes – remove from oven and set aside.
Brown meats until it resembles crumbles – set aside and drain meat
Get out the pizza sauce – to partially baked crust, assemble:
Sauce – spread all over crust
Bake at 475 degrees for 8-10 minutes until cheese melts and begins to brown
Remove from oven – let stand 5 minutes
Cut in slices and serve!