School Cafeteria Pizza (Print version)
A nostalgic sheet pan School Cafeteria Pizza with pourable crust, seasoned beef, pizza sauce, and melty mozzarella.
# Ingredients:
For the pan
01 -
2 tablespoons shortening or neutral oil, for the pan
02 -
1 tablespoon yellow cornmeal
For the pourable crust
03 -
1 packet (2 1/4 teaspoons) active dry yeast
04 -
1 2/3 cups (395 ml) warm water, 105-110°F
05 -
2 1/2 cups (315 g) all-purpose flour
06 -
3/4 cup (75 g) nonfat dry milk powder
07 -
2 tablespoons granulated sugar
08 -
1/2 teaspoon kosher salt
09 -
1 tablespoon neutral oil
For the toppings
10 -
8 oz (225 g) lean ground beef
11 -
1/2 teaspoon Italian seasoning
12 -
1/2 teaspoon garlic powder
13 -
1/4 teaspoon black pepper
14 -
1/4 teaspoon kosher salt, plus more to taste
15 -
1 1/3 cups (320 g) thick pizza sauce
16 -
2 1/2 cups (280 g) shredded low-moisture mozzarella cheese
17 -
1/4 cup (25 g) grated parmesan cheese, optional
18 -
1/2 teaspoon dried oregano, optional
# Instructions:
01 -
Preheat the oven to 475°F. Coat an 18x13-inch half sheet pan with shortening or oil, then sprinkle the cornmeal evenly over the bottom.
02 -
Stir the yeast into the warm water in a large mixing bowl. Let it stand for about 5 minutes, until a little foamy on top.
03 -
Add the flour, dry milk powder, sugar, salt, and oil. Beat with a stand mixer or sturdy spoon for 8-10 minutes, until the mixture looks like a thick, sticky batter.
04 -
Spread the batter into the prepared pan with an oiled spatula, pushing it to the edges. Let it rest for 20 minutes, then bake for 8-10 minutes until set on top.
05 -
While the crust parbakes, brown the ground beef in a skillet over medium-high heat. Season with Italian seasoning, garlic powder, pepper, and salt, then drain off excess fat.
06 -
Spread the pizza sauce over the parbaked crust. Scatter the beef evenly over the sauce, then cover with mozzarella, parmesan if using, and oregano.
07 -
Bake for 10-12 minutes, until the cheese is melted and lightly browned at the edges. Rest for 5 minutes, then cut into 12 rectangles.
# Good to know:
01 -
The crust batter should be loose and sticky, not kneadable.
02 -
Best texture comes from a short parbake before adding sauce and cheese.
03 -
Cut into rectangles for the classic school cafeteria look.