The School Pizza Sausage Cheese

Nothing brings back childhood memories quite like classic school pizza rich with a tender crust savory meat and a gooey blanket of cheese. This recipe recreates those delicious cafeteria slices right at home with simple steps and pantry staples. Whether you want a nostalgic treat for a movie night or an easy meal to please the whole family this pizza delivers the old school flavor everyone loves.

I first baked this pizza after my kids begged me to make the version they remembered from school lunches. Now it is one of our favorite Friday night traditions and the leftovers never last long.

• All purpose flour: forms the backbone of the crust giving it structure and softness choose unbleached for the best flavor

• Powdered milk: brings subtle richness and a classic pizzeria texture nonfat dry milk works well here

• Sugar: helps activate the yeast and adds a hint of sweetness opt for pure cane sugar if possible

• Quick rise yeast: ensures a fast fluffy rise check the date for freshness

• Salt: enhances all the flavors and keeps the dough balanced use fine sea salt

• Warm water: activates the yeast and binds the dough aim for about 110 degrees

• Vegetable oil: keeps the crust tender and helps with browning choose a neutral oil like canola or sunflower

• Italian sausage: packs bold flavor look for fresh quality sausage with visible herbs

• Ground chuck: gives the filling juicy richness use one with fifteen to twenty percent fat for more flavor

• Black pepper: adds subtle spice freshly ground will be more aromatic

• Mozzarella cheese: creates that gooey stretchy melt choose whole milk mozzarella for best results

• Tomato paste: brings a concentrated tomato base for sauce look for double concentrated if you find it

• Olive oil: elevates the sauce and crust with fruity notes use extra virgin for herby aroma

• Garlic: brings depth and savory goodness chop it fresh for maximum flavor

• Dried oregano basil and rosemary: pack classic Italian herb fragrance select herbs from a new jar for zing

Step-by-Step Instructions

Make the Dough:

Whisk flour powdered milk sugar yeast and salt together in a large bowl until completely combined making sure the yeast is distributed evenly through the dry ingredients Combine warm water with vegetable oil then pour over the dry mixture Stir everything vigorously with a wooden spoon until a sticky shaggy batter forms Do not fret over lumps but ensure there are no dry patches left

Spread and Rest the Dough:

Scrape dough onto a prepared sheet pan lined with parchment Use your fingertips to gently press and stretch the dough toward the corners working slowly to avoid tearing If the dough shrinks back cover it lightly and let it rest for five minutes so the gluten can relax and then try again until it fits the pan

Parbake the Crust:

Place pan in a preheated four hundred seventy five degree oven Bake just the crust for eight to ten minutes You want subtle firmness and pale golden color which helps the final pizza hold up to toppings Remove and let cool slightly

Brown the Meats:

Place Italian sausage and ground chuck into a large skillet Crumble and cook over medium heat until both are browned and cooked through about eight minutes As the meat browns sprinkle with salt and pepper for seasoning Drain excess fat well and set aside in a bowl

Prepare the Sauce:

In a medium saucepan stir together tomato paste water olive oil garlic salt pepper oregano basil and rosemary Simmer gently over low heat for around fifteen minutes stirring often to bring the flavors together Make the day ahead if you can for an even richer sauce

Assemble the Pizza:

Spread the homemade sauce over the parbaked crust covering all the way to the edges Sprinkle the crumbled meat mixture evenly across the sauce making sure every bite gets meat Top generously with shredded mozzarella cheese covering the meat fully for a gooey classic finish

Final Bake:

Return the pizza to your oven Bake at four hundred seventy five degrees for eight to ten minutes until the cheese is bronzed and bubbling Remove and let stand for five minutes before slicing This helps the topping set and gives you perfect squares

Pin it

My favorite part is the homemade sauce bursting with herbs and garlic It reminds me of pizza days at school when my friends and I would trade slices and laugh over lunchboxes My kids love getting involved in spreading cheese and making their own rectangles

Storage Tips

Let the baked pizza cool completely on the pan then transfer slices to an airtight container Store in the fridge for up to four days and enjoy cold or reheated For longer storage wrap single slices in foil or plastic and freeze for up to two months Thaw overnight in the fridge or bake straight from frozen at three hundred fifty degrees until hot and melty

Ingredient Swaps

If you are out of Italian sausage try breakfast sausage or even ground turkey for a lighter version For the cheese think about blending mozzarella with a bit of sharp cheddar for punch Any tomato based pizza sauce from the store can fill in for the homemade version in a pinch though the flavor will be milder

Serving Suggestions

This school pizza is pure comfort served with a simple green salad or carrot sticks for that familiar cafeteria balance Ranch dip is a nostalgic extra For grown ups add a glass of red wine and some roasted bell peppers on the side My family also loves topping their slices with crushed red pepper or a drizzle of hot honey

Pin it

Cafeteria Pizza Tradition

Square pizza slices are a classic fixture in American school cafeterias tracing their roots to postwar lunch programs when nutrition and ease of service became a focus This style of pizza is beloved for its thick fluffy crust mild sauce and generous cheesy topping It is all about simplicity and satisfaction something this homemade version captures with every bite

Frequently Asked Questions

→ What makes the school pizza crust unique?

The dough uses powdered milk and a high oven temperature, resulting in a soft, chewy texture with a hint of nostalgic flavor.

→ Can I substitute the meats in the filling?

Yes, you can swap in turkey, pepperoni, or go vegetarian by using veggies in place of sausage and ground chuck.

→ Does the sauce need to be made ahead?

Preparing the sauce a day in advance deepens its flavor, but you can make and use it on the same day if preferred.

→ How do I prevent the crust from becoming soggy?

Pre-baking the crust ensures it’s firm enough to hold the sauce and toppings without absorbing too much moisture.

→ Can I freeze leftovers?

Absolutely! Cool slices completely, wrap tightly, and freeze for easy reheating whenever you crave a quick slice.