if you love and miss the old school rectangle pizza, here’s the recipe:
Half sheet pan and line with parchment paper.
Crust:
2 ⅔ flour
¾ cup powdered milk
2 T sugar
1 packet of quick rise yeast
1 tsp salt
1 ⅔ cup warm water (105-110 degrees)
2 T vegetable oil
¾ cup powdered milk
2 T sugar
1 packet of quick rise yeast
1 tsp salt
1 ⅔ cup warm water (105-110 degrees)
2 T vegetable oil
Filling:
½ pound ground chuck
½ tsp salt
½ 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
⅓ olive oil
2 cloves garlic minced
1 tsp salt
1 tsp pepper
½ tbsp dried oregano
½ tbsp dried basil
½ tsp dried rosemary crushed
1 cup water
⅓ olive oil
2 cloves garlic minced
1 tsp salt
1 tsp pepper
½ tbsp dried oregano
½ tbsp dried basil
½ tsp dried rosemary crushed
Crust:
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