- In a large bowl, whisk flour, powdered milk, sugar, yeast, and salt.
- Add warm water and vegetable oil. Mix until a shaggy dough forms.
- Knead 6–8 minutes (by hand or mixer) until smooth and elastic.
- Cover and rest 10 minutes to relax the dough.
2) Press dough into the sheet pan
- Generously oil a standard sheet pan (about 13×18 inches).
- Press dough into the pan, stretching gently toward the edges.
- If it springs back, let it rest 5 minutes, then continue pressing.
- Cover and let rise 20–30 minutes until slightly puffy.
3) Make the sauce
- In a bowl, whisk tomato sauce and tomato paste until smooth.
- Stir in oregano, basil, garlic powder, onion powder, salt, pepper, sugar, and olive oil (if using).
- Set aside (flavor improves if it sits 10 minutes).
4) Cook the meat topping (optional)
- Brown ground beef in a skillet over medium heat, breaking into small crumbles.
- Season with salt, pepper, Italian seasoning, and garlic powder.
- Drain excess grease and set aside.
5) Assemble
- Preheat oven to 220°C (425°F).
- Spread sauce evenly over the risen crust.
- Sprinkle cooked meat (if using) evenly across the sauce.
- Top with mozzarella and a dusting of Parmesan.
6) Bake
- Bake 15–20 minutes until cheese is melted and lightly golden, and the crust is cooked through.
- Cool 5–10 minutes before slicing into squares (cafeteria-style).
Serving and Storage:
Serve warm for the full “pizza day” experience. For an authentic cafeteria vibe, cut into squares and serve with
simple sides like salad, corn, or fruit cups.
Storage: Refrigerate leftover slices in an airtight container for up to 4 days.
Reheating: Reheat in the oven at 190°C (375°F) for 8–10 minutes, or in an air fryer for a crispier
edge. Microwave works, but the crust will be softer.
Freezing: Freeze baked slices wrapped individually for up to 2 months. Reheat from frozen in the oven
until hot and bubbly.
Tips:
- Oil the pan well: This helps the crust get that lightly crisp, golden bottom.
- Use powdered milk: It gives a tender, cafeteria-style crumb (optional but recommended).
- Don’t overload toppings: Too much can weigh down the thick crust and make it underbaked.
- Drain the meat: Excess grease can make the pizza soggy.
- Rest before slicing: Helps cheese set so slices stay neat.
Variations:
- Pepperoni school pizza: Skip the beef crumbles and layer pepperoni under the cheese.
- Cheese-only: Make it classic “plain” with extra mozzarella and a sprinkle of Parmesan.
- Supreme: Add sautéed peppers, onions, and mushrooms (remove moisture first).
- Breakfast school pizza: Top with scrambled eggs and sausage crumbles (fun twist).
- Extra crispy edges: Bake on the lower rack and add an extra drizzle of oil on the pan.
Tips:
The most “school cafeteria” detail is the texture: a crust that’s soft inside but has an oily,
lightly crisp bottom. Don’t be shy with pan oil—it’s part of the nostalgia. Also, the sauce should be
simple and slightly sweet. If you taste it and it feels too sharp, add a touch more sugar. That mild,
balanced flavor is exactly what makes it feel like the classic slice.
Want the ultimate throwback? Serve your pizza squares with a small side salad and a cold drink, and enjoy that “pizza day”
feeling all over again.
Conclusion:
The School Pizza Recipe is a true nostalgia bake: thick crust, tangy-sweet sauce, melty cheese, and simple toppings that
taste like the best day in the cafeteria line. It’s easy, crowd-friendly, and perfect for family dinners, parties, or
freezer meal prep.
Make it once, slice it into squares, and you’ll understand why pizza day was always the highlight of the week.
FAQ:
Why does school pizza taste different from regular pizza?
It usually has a thicker, softer crust, a simpler slightly sweet sauce, and often a crumbled meat topping instead of slices.
It’s designed to be sturdy, filling, and easy to serve in squares.
Can I make the dough ahead of time?
Yes. Make dough, cover, and refrigerate overnight. Bring to room temperature for 30–45 minutes before pressing into the pan.
How do I prevent the crust from being doughy in the middle?
Don’t overload toppings, bake until the center is set, and consider baking on the lower rack so the bottom cooks thoroughly.
Also, make sure your oven is fully preheated.
Can I use a smaller pan?
Yes, but the crust will be thicker and may need a few extra minutes to bake through. Watch the center and bake until fully set.
What cheese works best?
Mozzarella is classic. A small amount of Parmesan boosts flavor. For an extra cafeteria vibe, use part mozzarella and part
mild cheddar.
