Ingredients
Crust
- 2 tablespoons yellow cornmeal
- 2¾ cups unbleached all-purpose flour
- ¾ cup instant nonfat dry milk powder (e.g. Nestle Carnation brand)
- 2½ tablespoons granulated sugar
- 2½ teaspoons instant yeast (from a 0.25-ounce packet, e.g. Red Star Platinum brand)
- 2 teaspoons fine sea salt
- 2 tablespoons extra virgin olive oil
- 2 cups warm water (105°-110°F)
Topping
- ½ pound lean ground beef
- ½ pound ground mild Italian sausage
- 14 ounces jar pizza sauce (e.g. MIDS brand, yields about 1½ cups)
- 16 ounces block whole milk mozzarella cheese, shredded (yields about 4 cups)
- 1 teaspoon dried Italian seasoning blend
Instructions
- Prepare the Pan: Lightly spray an 18×13-inch half-sheet pan with non-stick baker’s spray and sprinkle the yellow cornmeal evenly over the surface to prevent sticking.
- Mix Dry Ingredients: In a stand mixer bowl fitted with a paddle attachment, whisk together the flour, dry milk powder, sugar, instant yeast, and salt until well combined.
- Add Wet Ingredients: With the mixer on low speed, slowly drizzle in the olive oil and warm water until incorporated. Continue mixing for 2-3 minutes until the batter is fairly smooth and pourable, similar to thick pancake batter, with some small lumps still acceptable.
- Pour Batter and Rest: Pour the batter into the prepared pan and spread evenly to cover the entire surface. Allow the dough to rest for 20 minutes until small surface bubbles appear, indicating active yeast.
- Preheat Oven and Dock Crust: Preheat the oven to 475°F. Once rested, poke holes across the dough surface using a fork to prevent large bubbles during baking.
- Par-Bake Crust: Bake the crust on the center rack for 10 minutes until edges are just turning pale golden and the center is set. Remove from oven and set aside.
- Cook Meat Toppings: In a large 10-inch skillet over medium-high heat, cook ground beef and Italian sausage for 6-8 minutes until browned and no pink remains. Drain excess grease on paper towels.
- Assemble Pizza: Spread pizza sauce evenly over the par-baked crust. Sprinkle half (about 2 cups) of shredded mozzarella cheese over the sauce. Distribute cooked meat evenly on top, then layer with remaining mozzarella cheese.
- Season and Bake: Sprinkle dried Italian seasoning evenly over the cheese layer. Bake on the middle rack for 12-14 minutes until cheese is melted, bubbly, and lightly browned.
- Cool and Serve: Remove the pizza from the oven and let it cool for 3-5 minutes before slicing and serving.
Notes
- Use the center rack for baking to avoid hardening of the crust from direct bottom heat.
- Use baking spray on the pan instead of olive oil to prevent burning at high temperatures.
- The batter should remain pourable and slightly lumpy; do not add extra flour.
- Resting the dough for 20 minutes is essential to prevent a gummy crust.
- Optional: Add up to ½ cup diced pepperoni or other light toppings; this crust is soft and cannot hold heavy loads.
- The meat topping can be omitted for a cheese-only pizza.
- Store leftover pizza in an airtight container in the fridge up to 2 days.
- You can freeze the pizza best after par-baking and before final bake; wrap well and freeze up to 2 months.
- Reheat in oven or air fryer; avoid microwave to maintain crust texture.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
