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Preheat oven to 475°F (245°C). Grease an 18×13-inch sheet pan and line with parchment.
In a bowl, whisk flour, powdered milk, sugar, yeast, and salt. Mix in warm water + oil until sticky dough forms.
Spread dough on the pan with oiled fingertips (let rest 5 mins if too springy). Pre-bake 8-10 mins until firm but not browned.
Cook the Meat:
Brown sausage and beef in a skillet. Season with salt/pepper. Drain fat and set aside.
Simmer the Sauce:
Combine all sauce ingredients in a saucepan. Simmer 15 mins (or make ahead and chill overnight for deeper flavor).
Assemble & Bake:
Spread sauce over crust. Top with meat and shredded mozzarella.
Bake 8-10 mins until cheese melts and edges crisp. Cool 5 mins, then slice into squares!
Tips for That Authentic Taste
Crust Hack: Let dough rest 10 mins before spreading for easier handling.
Sauce Secret: Add a pinch of sugar to balance acidity if needed.
Extra Crisp: Sprinkle grated Parmesan on the crust before pre-baking.
Pro Move: Use a metal sheet pan for maximum crispiness (avoid glass/ceramic).
Customizations
Vegetarian: Swap meat for sautéed mushrooms, bell peppers, or plant-based crumbles.
Spicy: Add red pepper flakes to the sauce or top with pickled jalapeños.
Gluten-Free: Use GF flour blend and check yeast is GF.
Storage & Reheating
Fridge: Store slices in an airtight container for 3 days.
Freeze: Wrap slices in foil; freeze for 2 months. Reheat in oven at 350°F (175°C) for 10-15 mins.
Crispy Revival: Reheat in a skillet with a splash of oil for a crunchy base.
Nutrition (Per Slice)
Approximate: 320 kcal | 35g carbs | 18g protein | 14g fat
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