The School Pizza Recipe — Don’t Lose This Recipe

Short Description
The School Pizza Recipe is a classic, homemade sheet pan pizza known for its perfectly tender crust, savory meat filling, and rich homemade tomato sauce. This recipe recreates the nostalgic taste of school cafeteria pizza with a flavorful, satisfying meal you can easily make at home.

Why You’ll Love This Recipe
This recipe brings together a soft yet crispy crust with a hearty filling of Italian sausage and ground beef, layered with mozzarella cheese and a robust, herb-infused tomato sauce. The sauce, made a day ahead, adds deep flavor, while the quick-rise yeast ensures a perfect crust texture. Ideal for feeding a crowd or meal prepping, this pizza offers a comforting and familiar taste everyone will enjoy.

Ingredients
Crust
2⅔ cups all-purpose flour

¾ cup powdered milk

2 tablespoons sugar

1 package quick-rise yeast (about 2¼ tsp)

1 teaspoon salt

1⅔ cups warm water (110–115°F)

2 tablespoons vegetable oil

Filling
½ pound Italian sausage

½ pound ground chuck (ground beef)

½ teaspoon pepper

½ teaspoon salt

1 (8 oz) block mozzarella cheese, shredded or sliced

Sauce (Make the day before)
1 (6 oz) can tomato paste

1½ cups water

⅓ cup olive oil

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon pepper

½ tablespoon dried oregano

½ tablespoon dried basil

½ teaspoon dried rosemary

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions
Prepare the Sauce (Preferably the day before)
In a saucepan, combine tomato paste, water, olive oil, and minced garlic.

Add salt, pepper, oregano, basil, and rosemary. Stir well.

Simmer on low heat for 15–20 minutes to blend flavors. Set aside or refrigerate overnight to develop taste.

Make the Crust
Preheat the oven to 475°F (245°C). Spray an 18×13-inch sheet pan with non-stick spray and line with parchment paper.

In a large bowl, whisk together flour, powdered milk, sugar, yeast, and salt.

Combine vegetable oil with warm water, then pour into the dry ingredients. Stir with a wooden spoon until a batter forms.

Spread the dough evenly in the prepared sheet pan, using oiled hands or a spatula. Let rise for 10–15 minutes if desired (optional step for extra fluffiness).

Prepare the Filling
In a skillet over medium heat, cook Italian sausage and ground chuck until browned and cooked through. Drain excess fat.

Season with salt and pepper, mixing well.

Assemble and Bake
Spread the prepared sauce evenly over the crust.

Sprinkle the cooked meat mixture over the sauce.

Top generously with shredded or sliced mozzarella cheese.

Bake in the preheated oven for 15–20 minutes, or until the cheese is melted, bubbly, and the crust is golden brown on the edges.

Serve
Cut into squares and serve hot.

Servings and Timing
Serves approximately 12. Preparation time is about 30 minutes (plus optional sauce resting time), with baking time of 15–20 minutes.

Variations
Add sliced bell peppers, onions, or mushrooms to the meat filling for extra veggies.

Substitute Italian sausage with pepperoni or cooked bacon for different flavors.

Use whole wheat or gluten-free flour for the crust to suit dietary needs.

Sprinkle red pepper flakes for a spicy kick.

Top with fresh basil or parsley after baking for freshness.

Storage/Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes to restore crispiness. Avoid microwaving to prevent sogginess.

FAQs
Can I make the sauce fresh instead of a day ahead?
Yes, but letting the sauce rest overnight enhances the flavor.

What if I don’t have powdered milk?
You can substitute with regular milk, but reduce the water amount slightly to keep dough consistency.

Can I prepare the dough ahead?
Yes, dough can be made and refrigerated overnight, then brought to room temperature before baking.

Is this crust crispy or soft?
The crust is tender with crispy edges, similar to classic school pizza.

Can I freeze leftover pizza?
Yes, wrap leftovers tightly and freeze for up to 2 months. Reheat thoroughly before serving.

What if I don’t have quick-rise yeast?
Active dry yeast can be used but allow more time for dough to rise.

How thick should I spread the dough?
Spread evenly to about ¼ to ½ inch thickness for a balance of crisp and softness.

Can I use shredded mozzarella instead of block cheese?
Yes, shredded mozzarella works well and melts evenly.

How do I prevent the pizza from getting soggy?
Make sure to drain excess grease from the meat and avoid too much sauce.

Can I add more toppings?
Absolutely! Customize with your favorite pizza toppings as desired.

Conclusion
The School Pizza Recipe is a beloved classic that captures the nostalgic flavor of school cafeteria pizza with a homemade touch. Featuring a tender crust, flavorful meat filling, and rich homemade sauce, this sheet pan pizza is easy to prepare and perfect for feeding a crowd. Whether for family dinners or gatherings, this recipe is a delicious way to enjoy a comforting, timeless favorite at home.

[tasty-recipe id=”18096″]