School pizza is a beloved classic that brings back memories of lunchtime in the cafeteria. With its soft crust, savory toppings, and cheesy goodness, this pizza is perfect for gatherings, parties, or simply enjoying a slice at home. It’s easy to make and even easier to devour.
Why Make This Recipe
Making your own school pizza means you can tailor it to your taste. You can use your favorite toppings, control the ingredients, and even make it healthier. Plus, it’s a fun recipe to make with family or friends. Everyone will enjoy rolling out the dough and adding their favorite toppings.
How to Make School Pizza
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.
How to Serve School Pizza
School pizza is best enjoyed hot and fresh out of the oven. Cut it into squares for easy serving. Pair it with a side salad or some veggies for a full meal. Don’t forget the dipping sauces like ranch or marinara if you like!
How to Store School Pizza
If you have leftovers, store them in an airtight container in the fridge. They will keep well for 3 to 4 days. To reheat, pop them back in the oven or microwave until warmed through.
Tips to Make School Pizza
- Let the dough rest if it’s hard to spread out.
- Experiment with different toppings like peppers, onions, or olives.
- Use a pizza stone for a crispier crust.
- Make the sauce in advance for quicker assembly.
Variation
You can make a veggie version of school pizza by omitting the meat and adding more vegetables like mushrooms, bell peppers, or spinach. You can also try different cheeses like cheddar or feta for a unique taste.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
- Yes, you can use whole wheat flour, but the texture will be slightly denser.
How do I know when the pizza is done?
- The pizza is done when the cheese is bubbly and lightly browned, and the crust is golden.
Can I freeze school pizza?
- Yes, you can freeze school pizza. Just let it cool, wrap it tightly, and store it in the freezer for up to 3 months. Reheat before serving.
School Pizza
A beloved classic that brings back memories of lunchtime with its soft crust, savory toppings, and cheesy goodness. Perfect for gatherings or enjoying a slice at home.
Ingredients
For the Dough
- 2 ⅔ cups all-purpose flour
- ¾ cup powdered milk
- 2 tablespoons sugar
- 1 package quick rise yeast
- 1 teaspoon salt
- 1 ⅔ cups warm water (110-115°F)
- 2 tablespoons vegetable oil
For the Toppings
- ½ pound Italian sausage browned and crumbled
- ½ pound ground chuck browned and crumbled
- ½ teaspoon pepper
- ½ teaspoon salt
- 1 block mozzarella cheese, shredded (8-ounce)
- 1 can (6-ounce) tomato paste
- 1 ½ cups water for the sauce
- ⅓ cup olive oil for the sauce
- 2 cloves garlic, minced for the sauce
- 1 teaspoon salt for the sauce
- 1 teaspoon pepper for the sauce
- ½ tablespoon dried oregano for the sauce
- ½ tablespoon dried basil for the sauce
- ½ teaspoon dried rosemary for the sauce
Instructions
Preparation
- 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.
Cooking
- 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
Best enjoyed hot and fresh out of the oven. Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat before serving. Experiment with toppings like peppers, onions, or olives.
