Crust:

• 2 2/3 cups flour
• 3/4 cup powdered milk
• 2 tablespoons sugar
• 1 (1/4 ounce) packet fast rising yeast
• 1 teaspoon salt
• 1 2/3 cups warm water (120–125 degrees)
• 2 tablespoons vegetable oil

Toppings:

• 1/2 lb Italian sausage
• 1/2 lb ground chuck
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces shredded mozzarella cheese
• 6 ounces tomato paste
• 1 1/2 cups water
• 1/3 cup olive oil
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon dried rosemary, crushed