Recipe Items
Bottom layer:
3/4 cup of flour
a quarter cup of milk powder.
two teaspoons of sugar
one packet of rapid-rise yeast
3/4 teaspoon of salt
1/3 cup of hot water (110–115 degrees)
Half a teaspoon of vegetable oil.
Filling:
half a pound of Italian salami
Ground chuck, half a pound
half a teaspoon of chilli powder
half a teaspoon of salt.
a single 8-oz brick of sharp mozzarella
Sauce (which I prepare in advance): 1 can of tomato paste, 6 ounces.
a half cup of water
Olive oil, 1/3 cup
2 minced garlic cloves
1/100 teaspoon of salt
half a teaspoon of pepper.
0.5 teaspoons of dried oregano
half a teaspoon of dried basil
half a teaspoon of dried rosemary
Steps.
Make Sure You Keep This School Pizza Recipe
For the crust, have the oven preheated to 475 degrees. 5.
Coat an 18 by 13-inch baking pan with Pam and set parchment paper on top.
In a big basin, combine the flour, powdered milk, sugar, yeast, and salt. Blend by whisking.
To warm water, add oil. Stir the flour mixture in. To make batter, stir with a wooden spoon.
Avoid dry patches at all costs; lumps are less important.
Evenly distribute the dough onto the sheet pan using your fingers. After 5 minutes of resting, you should be able to get the dough to cooperate.
For 8 to 10 minutes, bake just the crust. Take out of oven and put on a plate.
filling: crumble the meats after browning them with salt and pepper. Remove any excess water and put aside.
Sauce it up.
Gather the crust pieces that are halfway baked:
Cover the crust with sauce.
Garnish with meat.
Add some cheese.
Ten minutes at 475 degrees is the recommended baking time.
When the cheese begins to get a golden brown color, remove from heat.
After five minutes, slice and serve.