The School Pizza Recipe

If you’ve ever craved that nostalgic, classic school pizza taste, you’re in for a treat! This School Pizza Recipe brings back memories of lunchroom favorites with its crispy crust, savory fillings, and gooey cheese. Perfect for a family dinner or a fun get-together, this recipe is a must-have for anyone looking to recreate a beloved classic. Read on to discover how to make this delicious pizza from scratch.

Ingredients:

Crust:

• 2-2/3 cups flour
• 3/4 cup powdered milk
• 2 tablespoons sugar
• 1 package quick rise yeast
• 1 teaspoon salt
• 1-2/3 cups warm water (110-115°F)
• 2 tablespoons vegetable oil

Filling:

• 1/2 pound Italian sausage
• 1/2 pound ground chuck
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 (8-ounce) block mozzarella cheese

Sauce (prepare a day before):

• 1 (6-ounce) can tomato paste
• 1-1/2 cups water
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried basil
• 1/2 teaspoon dried rosemary

Directions:

1. Preparing the Crust: Start by preheating your oven to 475°F. Prepare an 18 x 13 sheet pan by spraying it with cooking spray and lining it with parchment paper. In a large bowl, combine 2-2/3 cups flour, 3/4 cup powdered milk, 2 tablespoons sugar, 1 package quick rise yeast, and 1 teaspoon salt. Whisk these dry ingredients together to ensure they are well mixed.

In a separate bowl, combine 1-2/3 cups warm water (110-115°F) with 2 tablespoons vegetable oil. Pour this mixture into the dry ingredients. Stir with a wooden spoon until a batter forms. It’s okay if the mixture is a bit lumpy; just ensure there are no dry spots.

Transfer the dough to the prepared sheet pan. Use your fingertips to spread it evenly across the pan. If the dough is too sticky or difficult to spread, let it rest for 5 minutes to make it easier to work with. Bake the crust alone for 8-10 minutes, then remove from the oven and set aside.

2. Preparing the Filling: While the crust is baking, cook 1/2 pound Italian sausage and 1/2 pound ground chuck in a skillet over medium heat. Add 1/2 teaspoon pepper and 1/2 teaspoon salt to the meat as it cooks. Cook until the meat is browned and crumbled. Drain any excess fat and set the meat aside.

3. Making the Sauce (Prepare a Day Before): For the sauce, mix together 1 (6-ounce) can of tomato paste, 1-1/2 cups water, and 1/3 cup olive oil in a bowl. Add 2 minced garlic cloves, 1 teaspoon salt, 1 teaspoon pepper, 1/2 tablespoon dried oregano, 1/2 tablespoon dried basil, and 1/2 teaspoon dried rosemary. Stir well and let it sit to allow the flavors to meld.

4. Assembling the Pizza: Once the crust is partially baked, spread the prepared sauce evenly over the crust. Sprinkle the cooked meat mixture over the sauce, followed by shredded mozzarella cheese. Return the pizza to the oven and bake at 475°F for an additional 8-10 minutes, or until the cheese is melted and starts to brown.

Remove the pizza from the oven and let it stand for 5 minutes. Then, cut it into slices and serve. Enjoy the delicious, nostalgic taste of your homemade school pizza!

Serving and Storage Tips:

Serving Tips:

1. Let It Rest: After baking, allow the pizza to rest for about 5 minutes before slicing. This helps the cheese set and makes it easier to cut clean slices.
2. Slice and Serve: Use a pizza cutter or a sharp knife to cut the pizza into slices. Serve warm for the best flavor and texture. If you have a pizza stone or heated pizza tray, consider using it to keep slices warm while serving.
3. Pair It Up: This pizza pairs wonderfully with a simple side salad or some garlic bread. A fresh green salad with a light vinaigrette can balance the richness of the pizza.
4. Customize Toppings: Feel free to customize the toppings based on your preferences. Add some sliced bell peppers, olives, or mushrooms for a personal touch.

Storage Tips:

1. Cooling: Allow leftover pizza to cool to room temperature before storing it. This prevents condensation from forming inside the storage container, which can make the pizza soggy.
2. Refrigeration: Store leftover pizza in an airtight container or wrap it tightly with plastic wrap or aluminum foil. Place it in the refrigerator where it will stay fresh for up to 3-4 days.
3. Freezing: For longer storage, you can freeze the pizza. Wrap individual slices in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Frozen pizza can be stored for up to 2 months.
4. Reheating: Reheat pizza slices in the oven or toaster oven to restore their crispiness. Preheat the oven to 375°F (190°C) and bake the pizza slices for 8-10 minutes or until heated through. If you’re reheating from frozen, increase the time slightly.
5. Avoid Microwaving: Microwaving can make the crust chewy and less enjoyable. If you must use a microwave, place a cup of water in the microwave with the pizza to help prevent the crust from becoming too tough.

Variations:

1. Pepperoni Pizza:
   • Toppings: Add sliced pepperoni on top of the sauce before baking.
   • Cheese: Stick with mozzarella or add a sprinkle of Parmesan.
2. Veggie Delight:
   • Toppings: Load up with sautéed bell peppers, onions, mushrooms, and spinach.
   • Cheese: Try a blend of mozzarella and cheddar.
3. BBQ Chicken:
   • Toppings: Use BBQ sauce instead of tomato sauce, then add cooked shredded chicken and red onions.
   • Cheese: Use mozzarella or a mix with gouda.
4. Margherita:
   • Toppings: Top with fresh basil leaves and tomato slices.
   • Cheese: Use fresh mozzarella and drizzle with olive oil.
5. Buffalo Chicken:
   • Toppings: Replace tomato sauce with buffalo sauce, add shredded chicken, and top with sliced celery.
   • Cheese: Use mozzarella and sprinkle with blue cheese.
6. Four Cheese:
   • Toppings: Layer with a mix of mozzarella, cheddar, provolone, and fontina.
   • Sauce: Keep the classic tomato sauce or try a white sauce.
7. Pesto Pizza:
   • Toppings: Use pesto as the base, then top with sun-dried tomatoes and pine nuts.
   • Cheese: Combine mozzarella with goat cheese.
8. Greek Style:
   • Toppings: Add olives, feta cheese, and artichoke hearts.
   • Cheese: Stick with mozzarella or add some feta.
9. Breakfast Pizza:
   • Toppings: Add scrambled eggs, bacon, and hash browns.
   • Cheese: Use cheddar cheese for a classic breakfast flavor.
10. Mexican Pizza:
    • Toppings: Use salsa as the base, then top with seasoned ground beef, black beans, and corn.
    • Cheese: Combine Monterey Jack and cheddar.

FAQs:

1. Can I use a different type of flour for the crust?

• Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option. Keep in mind that whole wheat flour may result in a denser crust. You might need to adjust the amount of water slightly to achieve the right dough consistency.

2. Can I use store-bought pizza dough instead of making my own?

• Absolutely! If you prefer convenience, you can use store-bought pizza dough. Follow the package instructions for preparation and baking times, and then add your toppings as directed in the recipe.

3. How can I make the crust extra crispy?

• To achieve a crispier crust, try pre-baking the dough a bit longer before adding the toppings. You can also brush the crust with olive oil before baking, or use a pizza stone for a more even bake.

4. Can I freeze the pizza dough?

• Yes, you can freeze the pizza dough. After mixing and kneading, let the dough rise, then shape it into a ball, wrap it tightly in plastic wrap, and place it in a freezer bag. It can be frozen for up to 2 months. When ready to use, thaw it in the refrigerator overnight and let it come to room temperature before using.

5. How long should I let the pizza dough rise?

• For this recipe, the dough doesn’t require a long rising time. You’ll let it rest and rise briefly while preheating the oven, which is typically around 5 minutes. For a more traditional rise, you can let it rise in a warm place for 30-60 minutes until doubled in size.

6. Can I use different types of cheese?

• Yes, you can experiment with different cheeses. Mozzarella is traditional, but you can mix in other cheeses like cheddar, Parmesan, or provolone for varied flavors. Just be sure to adjust the quantities according to your taste.