This homemade school pizza recipe brings back fond memories of cafeteria lunches with its hearty crust, savory filling, and gooey cheese. Whether you’re recreating an old favorite or trying it for the first time, this pizza will satisfy everyone with its delicious layers and satisfying flavors. Here’s how to make it from scratch, step by step!
Crust Ingredients:
- 2-2/3 cups all-purpose flour
- 3/4 cup powdered milk
- 2 tablespoons sugar
- 1 package quick-rise yeast (2 1/4 teaspoons)
- 1 teaspoon salt
- 1-2/3 cups warm water (110-115°F)
- 2 tablespoons vegetable oil
Filling Ingredients:
- 1/2 lb Italian sausage (mild or spicy, depending on preference)
- 1/2 lb ground chuck (or ground beef)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 (8 oz) block mozzarella cheese, shredded
Pizza Sauce Ingredients (Prepare the day before for best flavor):
- 1 (6 oz) can tomato paste
- 1 1/2 cups water
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried basil
- 1/2 teaspoon dried rosemary
Instructions:
1. Prepare the Pizza Sauce (Day Before):
Start by making the sauce so it has time to develop full flavor.
- In a medium saucepan, combine the tomato paste, water, and olive oil. Stir well to dissolve the paste into the water.
- Add the minced garlic, salt, pepper, oregano, basil, and rosemary. Stir again to combine.
- Bring the sauce to a gentle simmer over medium heat. Allow it to cook for 15-20 minutes, stirring occasionally. The sauce should thicken slightly, and the flavors will meld.
- Remove from heat and let it cool to room temperature. Store the sauce in an airtight container in the fridge overnight.
2. Prepare the Pizza Dough:
- Preheat the Oven: Set your oven to 475°F (245°C) and let it heat up while you prepare the dough.
- Prepare the Baking Sheet: Lightly spray an 18×13-inch sheet pan with non-stick cooking spray (like Pam), then line it with parchment paper for easy removal of the pizza.
- Make the Dough:
- In a large mixing bowl, combine the flour, powdered milk, sugar, yeast, and salt. Whisk the dry ingredients together until fully blended.
- In a separate bowl or measuring cup, mix the warm water (110-115°F) and vegetable oil together. Pour the wet ingredients into the dry mixture and stir with a wooden spoon until the dough comes together. Don’t worry if there are a few lumps — just make sure there are no dry spots in the flour.
- Knead the dough briefly in the bowl or on a clean surface to bring it all together into a rough ball. If the dough feels too sticky or difficult to spread, let it rest for 5 minutes and then try again.
- Shape the Dough: Use your fingertips to spread the dough evenly across the parchment-lined sheet pan, pressing from the center out to the edges. The dough should cover the entire pan with a thin, even layer.
3. Partially Bake the Crust:
- Bake the dough alone for 8-10 minutes at 475°F until it’s lightly golden but not fully cooked through. This will create a sturdy base for the toppings.
- Once done, remove the crust from the oven and set it aside to cool slightly while you prepare the filling.
4. Prepare the Meat Filling:
- Brown the Meats: In a large skillet, crumble and cook the Italian sausage and ground chuck over medium heat until they’re fully browned. Season with salt and pepper to taste.
- Drain the Fat: Once the meat is cooked through, drain any excess fat and set the meat aside.
5. Assemble the Pizza:
- Spread the Sauce: Once the crust has partially baked, spread a generous layer of your homemade sauce evenly over the top. You can use a spoon or a spatula to smooth it out.
- Add the Meat: Sprinkle the browned sausage and ground beef mixture over the sauce. Make sure the meat is evenly distributed for balanced bites.
- Top with Cheese: Grate the mozzarella cheese directly over the meat layer, covering the entire pizza.
6. Final Bake:
- Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted, bubbly, and starting to brown. Keep an eye on it to avoid overcooking.
- Once the cheese is golden and bubbly, remove the pizza from the oven.
7. Serve:
- Let the pizza stand for 5 minutes before slicing to allow the cheese to set and the toppings to cool slightly.
- Use a sharp knife or pizza cutter to slice into squares or rectangles (perfect for a school-style pizza).
Tips for Perfect Pizza:
- Crust Texture: If your crust turns out too thick or doughy, simply flatten it a bit more next time. The thinner you spread the dough, the crispier and lighter it will become.
- Flavor Adjustments: Customize the sauce and meat filling by adding red pepper flakes for heat or Italian seasoning for extra flavor.
- Cheese: If you prefer a gooey, stretchy texture, you can mix in a bit of provolone or cheddar along with the mozzarella.
Storing and Reheating:
- Storage: This pizza can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: To reheat, place slices on a baking sheet and warm in the oven at 375°F for about 10 minutes until heated through. You can also microwave individual slices for 30 seconds to 1 minute.
This school pizza recipe will take you right back to your childhood cafeteria days, but with the added bonus of knowing exactly what’s going into it! Perfect for a family dinner, a fun weekend project, or a nostalgic treat for yourself. Enjoy the flavors of homemade pizza with this simple and delicious recipe!