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School Pizza Recipe

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A nostalgic School Pizza Recipe featuring a chewy crust, savory meat topping, and rich homemade tomato sauce, perfect for family dinners or parties.

Ingredients

2 2/3 cups all-purpose flour

3/4 cup powdered milk

2 tablespoons sugar

1 packet quick-rise yeast

1 teaspoon salt

1 2/3 cups warm water (110–115°F)

2 tablespoons vegetable oil

1/2 lb Italian sausage

1/2 lb ground chuck

1/2 teaspoon black pepper

1/2 teaspoon salt

1 (8 oz) block mozzarella cheese

1 (6 oz) can tomato paste

1 1/2 cups water

1/3 cup olive oil

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon black pepper

1/2 tablespoon dried oregano

1/2 tablespoon dried basil

1/2 teaspoon dried rosemary

Instructions

  1. Preheat oven to 475°F (245°C). Lightly spray an 18 x 13-inch sheet pan with non-stick spray and line it with parchment paper.
  2. In a large bowl, whisk together flour, powdered milk, sugar, yeast, and salt.
  3. Add warm water and vegetable oil to dry ingredients; stir with wooden spoon until dough forms.
  4. Spread dough evenly on prepared sheet pan using fingertips. If too sticky, let rest 5 minutes and try again.
  5. Bake crust for 8–10 minutes until firm but not fully browned; remove and set aside.
  6. In a frying pan, brown Italian sausage and ground chuck with salt and pepper. Drain excess grease and set meat aside.
  7. In a saucepan, combine tomato paste, water, olive oil, garlic, salt, pepper, oregano, basil, and rosemary. Simmer over low heat for 20 minutes, stirring occasionally. Cool and refrigerate until use.
  8. Preheat oven to 475°F (245°C).
  9. Spread sauce evenly over partially baked crust.
  10. Distribute cooked meat mixture over sauce.
  11. Grate mozzarella cheese and sprinkle evenly over meat.
  12. Bake assembled pizza for 8–10 minutes until cheese melts and begins to brown.
  13. Remove from oven, let cool a few minutes, slice into rectangular pieces, and serve warm.

Notes

  • Vegetarian Option: Replace meat with sautéed vegetables like bell peppers, mushrooms, and onions.
  • Cheese Lovers: Add cheddar or provolone for extra flavor.
  • Spicy Kick: Add sliced jalapeños or spicy sausage.
  • Store leftovers in airtight container in refrigerator for up to 3 days.
  • Reheat in oven at 375°F (190°C) for 5–7 minutes or microwave for 30–60 seconds.
  • For crispier crust, roll dough thinner and bake longer before toppings.
  • Store-bought dough can substitute homemade dough if sized for 18 x 13-inch pan.
  • Powdered milk improves dough texture and flavor; can substitute regular milk adjusting liquid.
  • Freeze assembled pizza wrapped tightly for up to 2 months; bake from frozen at 475°F (245°C) for 15–20 minutes.
  • Add toppings like pepperoni, olives, or onions evenly to avoid sogginess.
  • Sauce can be made a day ahead for better flavor.
  • Use parchment paper and oil pan or sprinkle cornmeal to prevent sticking.
  • Cheese alternatives include cheddar, provolone, or Italian cheese blends.
  • Pizza done when cheese is melted and bubbly, crust edges golden brown.
  • For individual pizzas, divide dough and adjust baking time accordingly.

Nutrition

Find it online: https://recipesbyjanet.com/school-pizza-recipe/