If you’ve been craving a slice of nostalgia, then this School Pizza Recipe is about to take you back to the good old days! Remember those rectangular slices from the cafeteria that had a pillowy crust, gooey cheese, and the savory flavor that made lunchtime everyone’s favorite subject? This hearty, homemade version delivers comfort with every bite, blending a soft dough, rich sauce, and just the right amount of savory toppings. What’s special about this recipe is how it captures that retro cafeteria magic while making it even tastier at home, all in less than an hour.
I love how this pizza brings families together—kids love it, adults reminisce over it, and everyone fights for leftovers. It’s just as easy as my One-Pan Pepperoni Pizza, but offers that distinctive, thick, chewy texture and classic flavor you remember. If you’ve ever wondered, “Can a school lunch recipe actually be delicious?” get ready to relive the answer. Grab your sheet pan and join the fun—this pizza night will be one to remember!
What is The School Pizza Recipe?
So, what exactly is “School Pizza?” Why does it sound like something from cafeteria legends? Well, if you ever stood in a lunch line, eagerly eyeing that rectangular slice, you know what I’m talking about! The name comes straight from those iconic lunches that made Mondays (and Fridays!) a little more exciting. Some say the way to a man’s heart is through his stomach, but with this pizza, it’s definitely the way to anyone’s heart—no matter their age. Ready to make your own home feel like lunchtime at the best school cafeteria? Give this recipe a try and relive those memories, one nostalgic bite at a time!
Why You’ll Love This
The #1 reason you’ll love this School Pizza Recipe is the soft, thick crust—it’s a deliciously pillowy base that holds up to gooey cheese and hearty toppings. Making it at home also saves you money compared to ordering out; plus, you know exactly what’s going into your meal (goodbye mystery cafeteria ingredients!). What truly sets this apart is the flavorful combination of Italian sausage, ground chuck, and a special tomato sauce layered with herbs.
If you’re a fan of my classic Homemade Pan Pizza, you’ll notice the difference in this crust’s texture—less crispy, more nostalgic, and just begging for a second slice. Don’t wait for pizza Friday—make it school pizza night at home! Your family will thank you, and those childhood memories will become part of your family tradition.
How to Make
Quick Overview
This School Pizza Recipe is as easy as it is satisfying. With a simple sheet pan method, minimal kneading, and quick rise yeast, you can have dinner on the table in 45 minutes. The standout features are its thick, chewy crust, rich meat topping, and the ease of preparing everything in one pan. Even busy home cooks can whip this up without fuss — just mix, spread, bake, and enjoy!
Ingredients
- 2 2/3 cups all-purpose flour
- 3/4 cup powdered milk
- 2 tablespoons sugar
- 1 package quick rise yeast
- 1 teaspoon salt
- 1 2/3 cups warm water (110-115°F)
- 2 tablespoons vegetable oil
- 1/2 pound Italian sausage
- 1/2 pound ground chuck
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 (8-ounce) block mozzarella cheese, shredded
- 1 (6-ounce) can tomato paste
- 1 1/2 cups water
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried basil
- 1/2 teaspoon dried rosemary
Directions
- 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.
What to Serve With
School Pizza shines alongside simple, classic sides. Think crunchy garden salads with ranch dressing, steamed green beans, or carrot sticks for a dose of veggie goodness. Garlic breadsticks or buttery corn offer extra comfort, and a glass of cold milk or lemonade completes the back-to-school feeling. For dessert, consider chocolate pudding cups or fruit salad for that authentic cafeteria throwback!
Top Tips for Perfecting
- Substitute whole wheat flour for some of the all-purpose flour for a heartier crust or a little extra nutrition.
- For a vegetarian version, omit the meats and add sautéed mushrooms, bell peppers, or black olives.
- Don’t overload with sauce or toppings, or the crust can become soggy.
- If your dough won’t stretch, let it rest covered for a few minutes; gluten relaxes with time.
- Bake on the lowest oven rack position for a crispier bottom.
- Pre-shred your own cheese for best melting—bagged varieties have anti-caking agents that affect texture.
Storing and Reheating Tips
Store leftover slices in an airtight container in the refrigerator for up to 4 days. For longer keeping, wrap cooled pieces tightly in plastic wrap, then foil, and freeze for up to 3 months. To reheat, bake slices in a 375°F oven on a sheet pan for 8–10 minutes, or air fry for added crispiness. Microwaving works, but the crust may soften. If reheating from frozen, allow slices to thaw in the fridge overnight for best texture before warming.
FAQs
Can I make School Pizza ahead of time?
Yes! Prepare the crust and toppings in advance, store them separately, and assemble before baking for fresh results.
Can I use instant yeast instead of quick-rise yeast?
Absolutely. Both work in this recipe, though quick-rise may shave off a few minutes for rising and baking.
Is powdered milk necessary?
Powdered milk helps duplicate the original cafeteria texture, but you can substitute with dry non-dairy milk powder if needed.
Can I add more veggies or different meats?
Definitely! This pizza is customizable—try peppers, onions, mushrooms, or turkey sausage.
How do I prevent a soggy crust?
Par-baking the crust before adding toppings is key. Also, avoid overseasoning or using excess sauce.
Conclusion
This School Pizza Recipe truly delivers a trip down memory lane, transforming the humble cafeteria classic into a family favorite you’ll proudly serve at home. Its soft, thick crust and generous layer of cheese and meat make it irresistible for both kids and adults. Plus, with easy preparation and customizable toppings, it’s a recipe you’ll return to again and again. Whether you grew up loving those school lunches or are introducing your family to something new, give this sheet pan pizza a try—delicious memories are waiting to be made in every cheesy, savory bite!
School Pizza
Equipment
- Sheet Pan
- Mixing Bowl
- Skillet
Ingredients
Dry Ingredients
- 2 2/3 cups all-purpose flour
- 3/4 cup powdered milk
- 2 tablespoons sugar
- 1 package quick rise yeast
- 1 teaspoon salt
Wet Ingredients
- 1 2/3 cups warm water (110-115°F)
- 2 tablespoons vegetable oil
Toppings
- 1/2 pound Italian sausage
- 1/2 pound ground chuck
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 8-ounce block mozzarella cheese, shredded
- 1 6-ounce can tomato paste
- 1 1/2 cups water
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried basil
- 1/2 teaspoon dried rosemary
Instructions
- 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.