Prepare the sauce a day before by mixing tomato paste, water, olive oil, garlic, salt, pepper, oregano, basil, and rosemary. Stir well and refrigerate.

Preheat your oven to 475°F. Grease an 18 x 13 sheet pan with cooking spray and line it with parchment paper.

In a large bowl, combine flour, powdered milk, sugar, yeast, and salt. In a separate bowl, mix warm water and vegetable oil. Pour the water mixture into the dry ingredients. Stir until a slightly lumpy batter forms, ensuring no dry spots.

Spread the dough evenly on the prepared pan using your fingertips. Let it rest for 5 minutes if it’s too sticky. Bake for 8-10 minutes, then remove and set aside.

In a skillet, cook Italian sausage and ground chuck with pepper and salt over medium heat until browned and crumbled. Drain excess fat and set aside. Spread the prepared sauce over the partially baked crust. Add the cooked meat and sprinkle with shredded mozzarella.

Bake for another 8-10 minutes, or until the cheese is melted and begins to brown. Let the pizza stand for 5 minutes, then slice and serve.