The School Pizza Recipe - Don't Lose This Recipe

Why You’ll Love This Recipe

This school pizza recipe is everything you remember about the iconic cafeteria pizza but with the added bonus of being made fresh at home. The dough is soft and airy, while the savory meat filling and gooey mozzarella cheese bring all the flavors together. The simple yet flavorful homemade tomato sauce, made the day before, gives the pizza an authentic, rich taste. Plus, this recipe is quick and easy to make, perfect for a family dinner or a fun weeknight treat. Whether you're revisiting your childhood memories or introducing the next generation to this delicious classic, this pizza will definitely hit the spot.

Ingredients

Crust: 2-⅔ cup flour
¾ cup powdered milk
2 T sugar
1 package quick rise yeast
1 teaspoon salt
1-⅔ cup warm water (110-115°F)
2 T vegetable oil

Filling: ½ lb Italian sausage
½ lb ground chuck
½ teaspoon pepper
½ teaspoon salt
1 (8oz) block mozzarella cheese

Sauce (Prepare the day before): 1 (6oz) can tomato paste
1-½ cups water
⅓ cup olive oil
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
½ T dried oregano
½ T dried basil
½ teaspoon dried rosemary

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. For the Crust:

   • Preheat the oven to 475°F.
   • Spray an 18 x 13 sheet pan with Pam and lay parchment paper down.
   • In a large bowl, add flour, powdered milk, sugar, yeast, and salt. Whisk to combine.
   • Add vegetable oil to warm water, then pour into the flour mixture. Stir with a wooden spoon until the dough forms. Don’t worry about lumps as long as there are no dry spots.
   • Spread the dough onto the sheet pan using your fingertips until it’s even. If the dough resists, let it rest for 5 minutes and then try again.
   • Bake just the crust for 8-10 minutes, then remove it from the oven and set aside.

2. For the Filling:

   • Brown the Italian sausage and ground chuck in a skillet over medium heat. Season with salt and pepper and cook until the meat is crumbled. Drain any excess fat and set aside.
   • Prepare the sauce if you haven’t already done so.

3. To Assemble the Pizza:

   • Spread the homemade sauce over the partially baked crust.
   • Evenly sprinkle the browned meats over the sauce.
   • Shred the mozzarella cheese and sprinkle it over the meat layer.
   • Bake at 475°F for 8-10 minutes, or until the cheese starts to brown.

4. Serving:

   • Allow the pizza to rest for 5 minutes after baking. Cut it into slices and serve while warm.

Servings and Timing

This recipe yields approximately 8 servings.

• Preparation time: 15 minutes
• Cooking time: 20-25 minutes
• Total time: 40 minutes

Variations

• Vegetarian Version: Skip the sausage and ground beef and load the pizza up with your favorite veggies like bell peppers, onions, mushrooms, and olives.
• Gluten-Free Crust: Use a gluten-free flour blend to make the crust suitable for those with gluten sensitivities.
• Spicy Kick: Add red pepper flakes or use a spicy Italian sausage to give the pizza a bit of heat.
• Cheese Swap: Try different cheeses like cheddar, provolone, or a blend of cheeses for a different flavor profile.

Storage/Reheating

• Storage: Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat pizza slices in the oven at 375°F for 5-7 minutes, or until the cheese is bubbly. You can also use a microwave, but the crust may lose some of its crispiness.

FAQs

1. Can I use a different type of meat for the filling?

Yes, you can substitute the Italian sausage and ground chuck with any ground meat of your choice, like turkey or chicken.

2. Can I make the dough ahead of time?

Yes, you can prepare the dough and store it in the fridge for up to 24 hours. Let it come to room temperature before baking.

3. What can I use if I don’t have powdered milk?

You can substitute powdered milk with regular milk or even water in the dough recipe. The powdered milk helps give the crust a slightly richer texture.

4. Can I use store-bought pizza dough?

If you're short on time, you can use store-bought pizza dough as a shortcut. However, the homemade dough in this recipe adds a special touch.

5. How do I know when the pizza is done?

The pizza is ready when the cheese is melted and lightly browned, and the crust is golden and crispy on the edges.

Print

The School Pizza Recipe - Don't Lose This Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Craving that nostalgic school cafeteria pizza? Try this homemade School Pizza recipe that’s just as delicious as you remember! With a crispy crust, savory meat filling, and gooey mozzarella, it’s a family favorite that’s easy to make and perfect for weeknight dinners. The rich, homemade tomato sauce adds an authentic touch to this delicious pizza. Relive your childhood or introduce the next generation to this iconic dish today!

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40 minutes
• Yield: 8 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Crust:

• 2-⅔ cup flour
• ¾ cup powdered milk
• 2 T sugar
• 1 package quick rise yeast
• 1 tsp salt
• 1-⅔ cup warm water (110-115°F)
• 2 T vegetable oil

Filling:

• ½ lb Italian sausage
• ½ lb ground chuck
• ½ tsp pepper
• ½ tsp salt
• 1 (8oz) block mozzarella cheese

Sauce (Prepare the day before):

• 1 (6oz) can tomato paste
• 1-½ cups water
• ⅓ cup olive oil
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp pepper
• ½ T dried oregano
• ½ T dried basil
• ½ tsp dried rosemary

Cook Mode Prevent your screen from going dark

Instructions

1. For the Crust:

   • Preheat the oven to 475°F. Spray an 18 x 13 sheet pan with Pam and lay parchment paper.
   • In a large bowl, whisk together flour, powdered milk, sugar, yeast, and salt.
   • Mix vegetable oil into warm water, then pour it into the flour mixture. Stir until dough forms (lumps are okay as long as no dry spots).
   • Spread dough onto the sheet pan with your fingertips. Let it rest for 5 minutes if it resists spreading.
   • Bake the crust alone for 8-10 minutes, then remove from the oven.

2. For the Filling:

   • Brown the Italian sausage and ground chuck in a skillet over medium heat. Season with salt and pepper, cook until crumbled. Drain excess fat and set aside.
   • Prepare the sauce if not already done.

3. To Assemble the Pizza:

   • Spread the homemade sauce over the partially baked crust.
   • Evenly distribute the browned meats over the sauce.
   • Shred mozzarella cheese and sprinkle over the meat layer.
   • Bake at 475°F for 8-10 minutes, until the cheese begins to brown.

4. Serving:

   • Let the pizza rest for 5 minutes after baking. Slice and serve warm.

Notes

• Vegetarian Version: Skip the meat and load the pizza up with your favorite veggies like bell peppers, onions, and olives.
• Gluten-Free Crust: Use gluten-free flour to make this pizza suitable for gluten-sensitive individuals.
• Spicy Kick: Add red pepper flakes or spicy sausage for a fiery flavor.
• Cheese Swap: Experiment with cheddar, provolone, or a blend of cheeses for a unique taste.