Step 1: Preheat your oven to 475°F (245°C).
Step 2: Prepare an 18 x 13 inch sheet pan by spraying it with cooking spray (like Pam) and lining it with parchment paper.
Step 3: In a large bowl, combine the flour, powdered milk, sugar, quick rise yeast, and salt. Whisk these dry ingredients together thoroughly.
Step 4: In a separate small bowl or measuring cup, add the vegetable oil to the warm water (110-115°F). Pour this liquid mixture into the dry flour mixture. Stir with a wooden spoon until a batter forms and no dry spots remain. Don't worry about lumps at this stage.
Step 5: Using your fingertips, spread the dough evenly onto the prepared sheet pan. If the dough resists spreading, let it rest for 5 minutes, then try again.
Step 6: Bake the crust alone for 8-10 minutes until lightly golden. Remove it from the oven and set it aside.
Step 7: For the filling, brown the Italian sausage and ground chuck in a large skillet over medium-high heat. Add 1/2 teaspoon salt and 1/2 teaspoon pepper while cooking. Break up the meat into crumbles as it cooks. Once fully browned, drain any excess fat and set the cooked meat aside.
Step 8: Prepare your homemade pizza sauce (ideally made the day before for best flavor by combining tomato paste, water, olive oil, minced garlic, salt, pepper, oregano, basil, and rosemary).
Step 9: Once the partially baked crust is ready, spread the prepared pizza sauce evenly over the entire surface.
Step 10: Generously sprinkle the cooked meat crumbles over the sauce.
Step 11: Evenly distribute the shredded mozzarella cheese over the meat and sauce.
Step 12: Return the pizza to the preheated 475°F (245°C) oven and bake for another 8-10 minutes, or until the cheese is melted, bubbly, and starting to brown at the edges.
Step 13: Let the pizza stand for 5 minutes before cutting it into slices. Serve hot and enjoy!