The School Pizza Recipe (Print version)
A nostalgic sheet-pan school pizza with a soft crust, savory tomato sauce, crumbled meat, and browned mozzarella squares.
# Ingredients:
For the soft pan crust
01 -
1 1/2 cups (360 ml) warm water, 105-110°F
02 -
2 1/4 teaspoons instant yeast
03 -
1 tablespoon granulated sugar
04 -
2 tablespoons neutral oil, plus more for the pan
05 -
2 3/4 cups (345 g) all-purpose flour
06 -
2 tablespoons nonfat dry milk, optional
07 -
1 teaspoon fine salt
For the cafeteria sauce
08 -
1 can (15 oz or 425 g) tomato sauce
09 -
1 can (6 oz or 170 g) tomato paste
10 -
1 teaspoon granulated sugar
11 -
1 teaspoon dried oregano
12 -
1/2 teaspoon garlic powder
13 -
1/2 teaspoon onion powder
14 -
1/2 teaspoon fine salt, plus more to taste
15 -
1/4 teaspoon black pepper
For the topping
16 -
8 oz (225 g) ground beef
17 -
8 oz (225 g) bulk Italian sausage
18 -
12 oz (340 g) low-moisture mozzarella, shredded
19 -
1/2 cup (55 g) mild cheddar, shredded, optional
# Instructions:
01 -
In a large bowl, stir warm water, yeast, sugar, and oil. Add flour, dry milk, and salt, then mix until a sticky dough forms. Cover and rest for 10 minutes.
02 -
Oil a rimmed half-sheet pan. Scrape in the dough and press it toward the corners with oiled fingers. Let it rest for 20 minutes while the oven heats to 450°F.
03 -
Cook the ground beef and sausage in a skillet over medium-high heat, breaking it into small crumbles. Cook to 160°F, then drain excess fat.
04 -
Combine tomato sauce, tomato paste, sugar, oregano, garlic powder, onion powder, salt, and pepper in a small saucepan. Simmer for 8 minutes until thick.
05 -
Bake the plain crust for 8 minutes, until it looks set and lightly golden at the edges. Remove the pan from the oven.
06 -
Spread the sauce evenly over the parbaked crust. Scatter the cooked meat over the sauce, then cover with mozzarella and cheddar if using.
07 -
Bake for 12-15 minutes, until the cheese is melted and browned in spots. Rest 5 minutes, then cut into 12 rectangles.
# Good to know:
01 -
Best baked in a rimmed half-sheet pan for the classic rectangle shape.
02 -
Resting before slicing helps the cheese set and keeps the squares neat.
03 -
Leftovers reheat best in an oven or air fryer.