Lightly spray an 18x13-inch half-sheet pan with non-stick baker’s spray. Sprinkle the yellow cornmeal evenly over the sprayed surface and set aside. This will prevent the crust from sticking when baked.

In the bowl of a stand mixer fitted with the paddle attachment, add the all-purpose flour, dry milk powder, granulated sugar, instant yeast, and salt. Whisk to combine.

With the mixer on low, drizzle in the olive oil and warm water into the dry ingredients until well combined. Mix for an additional 2-3 minutes or until you have a fairly smooth pourable batter. It should be the consistency of a thick pancake batter. A few small lumps in the batter are fine.

Pour the batter into the prepared pan. Carefully spread the batter to an even layer being sure it covers the entire surface of the baking sheet.

Allow the dough to rest in the pan for 20 minutes or until small surface bubbles start to appear. This ensures your yeast is active and your crust will bake and rise properly.

Preheat the oven to 475°F. Once the dough has rested, use the tines of a fork to poke holes in the dough to help prevent large bubbles from rising as the crust bakes.

Bake on the center rack for 10 minutes. The edges should just barely be turning a pale golden color and the center should be fully set. Remove the par-baked crust from the oven and set aside. While the crust is baking you can prepare the toppings.

In a large (10-inch) skillet over medium-high heat, cook the ground beef and mild Italian sausage for 6-8 minutes or until browned and no pink remains. Transfer the cooked meats to a paper towel lined plate to drain off the excess grease.

Once the crust has baked, spread the pizza sauce evenly over the entire surface of the crust.

Sprinkle half (about 2 cups) of the shredded mozzarella cheese evenly over the sauce.

Add the meat evenly over the first layer of cheese, then top with the remaining (about 2 cups) shredded mozzarella cheese.

Sprinkle the dried Italian seasoning evenly over the top layer of cheese, then bake on the middle rack for 12-14 minutes or until the cheese is melted, bubbly, and lightly browned.

Remove the baked pizza from the oven and let it cool for 3-5 minutes before slicing and serving.