Go Back
–+ servings
Delicious school pizza recipe prepared and served on a platter.
Print Recipe
No ratings yet

School Pizza

A nostalgic school cafeteria pizza with a thick, chewy crust, rich sauce, and savory toppings.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 8 servings

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.

Notes

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.