If you’ve ever craved that nostalgic school pizza taste, you’re in for a treat!
This School Cafeteria Pizza recipe brings back lunchroom memories with its crispy crust, savory toppings, and gooey cheese.
Perfect for family dinners or fun get-togethers, it’s a classic you’ll want to recreate over and over.
Ingredients
For the crust:
- 2 2/3 cups flour
- 3/4 cup powdered milk
- 2 tbsp sugar
- 1 package quick rise yeast
- 1 tsp salt
- 1 2/3 cups warm water (110-115°F)
- 2 tbsp vegetable oil
For the filling:
- 1/2 lb Italian sausage
- 1/2 lb ground chuck
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 (8 oz) block mozzarella cheese
For the sauce (prepare a day before):
- 1 (6 oz) can tomato paste
- 1 1/2 cups water
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 1/2 tbsp dried oregano
- 1/2 tbsp dried basil
- 1/2 tsp dried rosemary
Instructions
Step 1: Prepare the sauce a day before by mixing tomato paste, water, olive oil, garlic, salt, pepper, oregano, basil, and rosemary.
Stir well and refrigerate.
Step 2: Preheat your oven to 475°F. Grease an 18 x 13 sheet pan with cooking spray and line it with parchment paper.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Frequently Asked Questions (FAQs)
1. Can I use a different type of flour for the crust?
Yes, whole wheat flour can be substituted for a denser crust. Adjust water if needed for the right consistency.
2. Can I use store-bought pizza dough instead?
Absolutely! Prepare and bake according to package instructions, then add toppings as directed.
3. How can I make the crust extra crispy?
Pre-bake the dough longer, brush with olive oil, or use a pizza stone for a crispier crust.
4. Can I freeze the pizza dough?
Yes, freeze after mixing and kneading. Thaw overnight in the fridge, then bring to room temperature before using.
5. How long should I let the pizza dough rise?
A brief 5-minute rise while preheating is fine. For a traditional rise, allow 30-60 minutes in a warm place.
6. Can I use different types of cheese?
Yes, mix in cheddar, Parmesan, or provolone to customize flavors. Adjust amounts to taste.
School Cafeteria Pizza
Ingredients
For the crust:
- 2 2/3 cup flour
- 3/4 cup powdered milk
- 2 tbsp sugar
- 1 package quick rise yeast
- 1 tsp salt
- 1 2/3 cup warm water 110-115°F
- 2 tbsp vegetable oil
For the filling:
- 1/2 lb Italian sausage
- 1/2 lb ground chuck
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 block mozzarella cheese about 8 oz
For the sauce (prepare a day before):
- 1 can tomato paste about 6 oz
- 1 1/2 cup water
- 1/3 cup olive oil
- 2 clove garlic minced
- 1 tsp salt
- 1 tsp pepper
- 1/2 tbsp dried oregano
- 1/2 tbsp dried basil
- 1/2 tsp dried rosemary
Instructions
- 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.
