Preheat your oven to 475°F. Spray an 18×13-inch sheet pan with cooking spray and line it with parchment paper for easy cleanup.

In a large bowl, combine the flour, powdered milk, sugar, yeast, and salt. Whisk gently to mix.

In a small bowl or measuring cup, mix the warm water with vegetable oil. Pour this mixture into your dry ingredients and stir with a wooden spoon until a smooth batter forms—check for dry pockets and incorporate everything.

Transfer the dough onto the prepared sheet pan. Using your fingertips, gently press and spread it to evenly cover the entire pan.

If the dough resists, let it rest for 5 minutes, then try again.

Bake your crust for 8 to 10 minutes, until just set but not yet browned. Remove from the oven and set aside.

While the crust bakes, brown the Italian sausage and ground chuck together in a skillet over medium heat. Season with 1/2 teaspoon each of salt and pepper, breaking the meat into small crumbles. Drain excess fat and set aside.

For the sauce, mix together tomato paste, 1 1/2 cups water, olive oil, minced garlic, 1 teaspoon salt, 1 teaspoon pepper, dried oregano, dried basil, and rosemary. Stir well to blend.

Spread the sauce evenly over the par-baked pizza crust.

Scatter the browned meats over the sauce, then sprinkle the shredded mozzarella cheese over the top.

Return the pan to the oven and bake for another 8 to 10 minutes, or until the cheese is bubbly and beginning to turn golden brown.

Let the pizza stand for 5 minutes after baking. Slice into squares and serve hot.