School Cafeteria Pizza

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School Cafeteria Pizza Recipe (Classic Sheet-Pan Style)

Description

This nostalgic school pizza has a soft, bread-like crust, lightly sweet tomato sauce, and a generous layer of mozzarella with optional sausage or ground beef. It’s baked in a sheet pan, making it perfect for feeding a crowd or meal-prepping. Simple ingredients, big comfort-food flavor.

 Ingredients

Crust

  • 2â…” cups all-purpose flour

  • ¾ cup powdered milk

  • 2 tablespoons sugar

  • 1 tablespoon instant yeast

  • 1 teaspoon salt

  • 2 tablespoons vegetable oil

  • 1½ cups warm water (about 110°F / warm, not hot)

Sauce

  • 1 (6 oz) can tomato paste

  • 1½ cups water

  • 1 teaspoon sugar

  • ½ teaspoon salt

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon dried oregano

  • ½ teaspoon dried basil

Toppings

  • 2 cups shredded mozzarella cheese

  • 1–1½ cups cooked ground sausage or ground beef (optional)

 Instructions

1. Make the Crust

  1. In a large bowl, mix flour, powdered milk, sugar, yeast, and salt.

  2. Add oil and warm water.

  3. Stir until a soft dough forms.

  4. Knead for 3–5 minutes (by hand or mixer) until smooth.

  5. Cover and let rest for 10 minutes.

2. Prepare the Pan

  • Preheat oven to 475°F (245°C).

  • Grease a 10×15 or 9×13 sheet pan.

  • Press dough evenly into the pan (use oiled hands if sticky).

3. Make the Sauce

  • Mix all sauce ingredients in a bowl until smooth.

  • Spread evenly over the dough.

4. Add Toppings

  • Sprinkle mozzarella cheese evenly.

  • Add cooked meat if using.

5. Bake

  • Bake for 12–15 minutes, or until cheese is bubbly and edges are golden.

  • Let cool for 5 minutes before slicing.

Notes

  • The powdered milk is key to the authentic school pizza flavor.

  • Dough should be soft, not stiff.

  • This pizza is meant to be thick and fluffy, not crispy.

 Tips for Best Results

  • Don’t overbake—school pizza is soft, not crunchy.

  • Use low-moisture mozzarella for best melt.

  • Let dough rest if it keeps shrinking in the pan.

  • For extra authenticity, cut into rectangular slices.

 Servings

  • Makes 6–8 slices

  • Serves 4–6 people

 Approximate Nutritional Information (per slice, cheese only)

  • Calories: ~280

  • Protein: 12g

  • Carbohydrates: 34g

  • Fat: 10g

  • Calcium: ~20% daily value

(Values vary with toppings)

 Benefits

  • Affordable and filling

  • Good source of calcium and protein

  • Easy to customize with veggies or lean protein

  • Great for batch cooking and leftovers

 Q & A

Q: Can I make this ahead of time?
A: Yes! Bake, cool, and refrigerate up to 3 days. Reheat in oven.

Q: Can I freeze it?
A: Absolutely. Freeze slices individually for up to 2 months.

Q: Can I use fresh milk instead of powdered?
A: You can, but the texture and flavor won’t be quite the same.

Q: Can I make it vegetarian?
A: Yes—just skip the meat or add veggies like bell peppers or mushrooms.

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