1packagequick rise yeastor 2 teaspoons active dry yeast*
3 1/2cups all-purpose flour
1cupinstant dry milk
1 1/2teaspoon salt
2 1/4cupshot water 110-115° F | 55° C
1/2poundmild Italian sausage
6-8ounces tomato paste
4 ouncesAmerican cheesegrated
4 ouncesTillamook medium cheddar cheesegrated
Preheat oven to 475°F [245°C].
Line a half-sheet pan with parchment paper. [Half Sheet Pan = approx. 20" x 13.5".] Spray with cooking spray and sprinkle lightly with cornmeal. Tilt the pan back and forth to distribute corn meal evenly. Set aside.
Combine yeast, flour, dry milk, sugar, and salt in a medium mixing bowl.
Combine oil and warm water, and then pour into flour mixture and stir thoroughly for about 5 minutes. Mixture will be very sticky.
Pour mixture from bowl onto prepared pan and spread evenly using a spatula. Set dough in pan aside to rest for 20-30 minutes.
Pre-bake crust at 475°F for 10 minutes. Remove from oven and set aside until Pizza Topping has cooled slightly.
Prepare the pizza topping while the pizza crust is "resting." In large skillet, combine chopped onion, mild Italian sausage, and ground beef and cooked over medium-high heat until meat is thoroughly browned and onion is soft and translucent.
Add tomato paste, water, brown sugar, and dried herbs. Reduce heat and simmer uncovered for 15-20 minutes. The mixture is done when it is no longer runny.
Allow topping to cool slightly before spreading it on pizza.
Combine three grated cheeses in a medium bowl.
Carefully spread the Pizza Topping over the pre-baked Pizza Crust.
Top evenly with Cheese Blend.
Return pizza to hot oven and bake an additional 15-20 minutes.
* While quick rise yeast will result in a slightly puffier crust, regular active dry yeast works just fine, too.