If you’re craving a nostalgic slice of comfort, you cannot miss out on The School Pizza Recipe. This iconic recipe captures that perfect balance of a crispy yet tender crust, rich meaty sauce, and gooey mozzarella cheese in a straightforward, approachable way. Born from the classic flavors many of us fondly remember, The School Pizza Recipe is a crowd-pleaser that brings warmth, fun, and just the right amount of indulgence to your kitchen table. It’s the kind of pizza that makes everyone ask for seconds and share stories about their favorite lunchroom memories.

Ingredients You’ll Need

Every ingredient in The School Pizza Recipe plays a special role in delivering that authentic flavor and texture you love. From the foundational dough to the savory meat blend and aromatic herbs, these simple components come together harmoniously to create a timeless pizza experience.

2-2/3 cups flour: The backbone for a delightfully chewy, sturdy crust that holds all your toppings.
3/4 cup powdered milk: Adds richness and helps tenderize the dough for the perfect bite.
2 tablespoons sugar: Feeds the yeast and browns the crust beautifully.
1 package quick rise yeast: The magic that lifts your dough to an airy yet substantial texture.
1 teaspoon salt: Balances flavor in both the crust and the sauce.
1-2/3 cups warm water (110-115°F): Activates the yeast and moisturizes the dough just right.
2 tablespoons vegetable oil: Keeps your dough soft and pliable while baking.
1/2 lb Italian sausage: Brings a spicy, flavorful kick to the meaty topping.
1/2 lb ground chuck: Adds rich beefy flavor that complements the sausage perfectly.
1/2 teaspoon pepper: Seasoning that enhances the savory notes of the meat.
1/2 teaspoon salt: Essential for seasoning the meat mixture.
1 (8oz) block mozzarella cheese: Shreds down into melty, creamy goodness that blankets the pizza.
1 (6oz) can tomato paste: Intensifies the sauce with a concentrated tomato flavor.
1 1/2 cups water: Balances the thickness of the sauce for easy spreading.
1/3 cup olive oil: Provides a smooth mouthfeel and richness to the sauce.
2 cloves garlic, minced: Adds aromatic depth and a little zing.
1 teaspoon salt: Elevates and balances the sauce flavors.
1 teaspoon pepper: Adds a subtle heat to the sauce.
1/2 tablespoon dried oregano: Classic Italian herb that brings warmth and earthiness.
1/2 tablespoon dried basil: Adds bright, fresh herbal notes.
1/2 teaspoon dried rosemary: Offers a woody undertone that rounds out the flavor profile.

How to Make The School Pizza Recipe

Step 1: Preparing the Crust

Start by preheating your oven to 475°F and prepare an 18×13 sheet pan with cooking spray and parchment paper to keep things easy and mess-free. In a large bowl, whisk together the flour, powdered milk, sugar, yeast, and salt until they’re thoroughly combined. Adding the vegetable oil to the warm water ensures the yeast activates nicely and your dough will have that perfect elasticity. Stir this liquid mixture into your dry ingredients using a wooden spoon — don’t worry about lumps, just make sure there isn’t any dry flour left hanging around.

Step 2: Shaping and Prebaking the Dough

Spread the dough evenly on your prepared pan using your fingertips. If the dough pushes back when you spread it, let it rest for 5 minutes and try again — this resting period helps relax the gluten so spreading becomes easier. Bake the crust for 8 to 10 minutes until it’s just beginning to set; this par-baking step ensures a firm, crispy base that prevents sogginess once the toppings go on.

Step 3: Browning the Meat

While the crust bakes, brown the Italian sausage and ground chuck in a skillet over medium heat. Season with salt and pepper to bring out their savory flavors. Cook until the meat is crumbly and browned, then drain off the excess fat. This mixture forms the hearty, protein-packed layer that makes The School Pizza Recipe so satisfyingly filling.

Step 4: Preparing the Sauce

Combine the tomato paste, water, olive oil, minced garlic, salt, pepper, oregano, basil, and rosemary in a bowl and mix until smooth. This simple yet flavorful sauce brings a perfect balance of tang, herbs, and richness that ties the entire pizza together beautifully.

Step 5: Assembling and Baking

Spread the sauce evenly over the pre-baked crust, then sprinkle the browned meat layer on top. Generously cover everything with shredded mozzarella cheese — this is where the gooey, melty magic happens. Bake the assembled pizza again at 475°F for 8 to 10 minutes or until the cheese starts to bubble and brown, delivering the classic golden finish we all crave.

Step 6: Resting and Serving

Once out of the oven, let your pizza rest for about 5 minutes. This quick break allows the cheese to set slightly, making slices easier to cut and ensuring every bite maintains its structure and flavor. Then, dig in and enjoy every nostalgic mouthful!

How to Serve The School Pizza Recipe

Garnishes

Adding fresh garnishes like a sprinkle of chopped fresh basil or a dash of red pepper flakes can brighten up The School Pizza Recipe wonderfully. A light drizzle of olive oil or a scattering of grated Parmesan cheese can also add an extra layer of flavor and elegance that makes each slice feel special.

Side Dishes

Pair this pizza with some crunchy garden salad or steamed vegetables for a balanced meal. Some classic sides like garlic knots or a bowl of minestrone soup will enhance the comforting vibe and make your meal feel extra hearty and satisfying.

Creative Ways to Present

For a fun twist, cut the pizza into small squares for finger food style serving — perfect for parties or casual gatherings. You can also serve it alongside dipping sauces like ranch, garlic butter, or spicy marinara to add a playful interactive element that guests love.

Make Ahead and Storage

Storing Leftovers

Leftover The School Pizza Recipe stays delicious when stored properly. Place any uneaten pizza slices in an airtight container or wrap them tightly in plastic wrap or foil. Refrigerate for up to 3-4 days to maintain freshness and flavor.

Freezing

You can freeze leftover pizza slices by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag or container. Frozen slices keep best for up to 2 months, allowing you to enjoy The School Pizza Recipe even on your busiest days.

Reheating

To bring back that freshly-baked taste, reheat your pizza slices in the oven at 375°F for 8-10 minutes, or until the cheese starts to melt again and the crust crisps up. For a quicker option, a hot skillet on the stove also works beautifully to revive the crunch without drying out the toppings.

FAQs

Can I make The School Pizza Recipe without sausage?

Absolutely! You can easily customize this recipe by using all ground beef, substituting with turkey, or even opting for a vegetarian mix of sautéed mushrooms and peppers. The sauce and crust remain delicious no matter your choice.

What if I don’t have powdered milk for the dough?

Powdered milk adds tenderness and flavor, but if you don’t have it, you can substitute with regular milk by reducing the water slightly to maintain the right dough consistency. The crust will still be tasty, just a bit different in texture.

Can I use pre-shredded mozzarella instead of a block?

Yes, pre-shredded mozzarella works well and saves prep time. Just be aware that packaged shredded cheese often contains anti-caking agents which might affect meltiness slightly, but the difference is generally minor.

Is it possible to make this pizza gluten-free?

You can try a gluten-free flour blend designed for yeast breads, but results can vary depending on the brand and blend. It may require some tweaking or additional binding agents like xanthan gum to mimic the original crust’s texture.

How can I make the crust crispier?

For an extra-crispy crust, try prebaking the crust a bit longer or using a pizza stone preheated in the oven. Also, make sure to avoid adding too much sauce as excess moisture can soften the crust.

Final Thoughts

The School Pizza Recipe is a delightful way to bring a bit of beloved school lunch nostalgia right into your home kitchen. It’s approachable yet packed with flavor, and perfect for feeding family and friends who appreciate a hearty, homemade pizza. I can’t wait for you to try this recipe, enjoy the process, and of course, savor every comforting, cheesy bite!

The School Pizza Recipe

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4.1 from 229 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x

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Description

The School Pizza Recipe is a classic homemade pizza featuring a tender, quick-rise yeast crust topped with a flavorful blend of Italian sausage and ground chuck, smothered in a rich, herb-infused tomato sauce and finished with melted mozzarella cheese. Perfect for a family meal or a group gathering, this recipe delivers a satisfying, crispy-base pizza baked to perfection in under an hour.

Ingredients

Scale

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

Meat Topping

1/2 lb Italian sausage
1/2 lb ground chuck
1/2 teaspoon pepper
1/2 teaspoon salt

Sauce

1 (6oz) 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

Cheese

1 (8oz) block mozzarella cheese, shredded

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Instructions

Preheat and prepare the pan: Preheat your oven to 475°F. Spray an 18×13-inch sheet pan with cooking spray and line it with parchment paper to prevent sticking.
Mix dry ingredients for crust: In a large bowl, combine flour, powdered milk, sugar, quick rise yeast, and salt. Whisk together until all ingredients are well blended.
Add wet ingredients and form dough: Mix vegetable oil into the warm water (110-115°F). Pour this liquid into the dry ingredients and stir with a wooden spoon until a dough forms. It’s fine if the dough has lumps; just make sure there are no dry spots left.
Spread the dough: Using your fingertips, spread the dough evenly onto the prepared sheet pan. If the dough resists spreading, allow it to rest for 5 minutes and then try again.
Bake the crust: Bake in the preheated oven for 8-10 minutes until the crust starts to set but is not fully browned. Remove from oven and set aside.
Prepare the meat topping: In a skillet over medium heat, brown the Italian sausage and ground chuck together. Add salt and pepper to taste. Cook until the meat is crumbly and browned. Drain off any excess fat and set the meat aside.
Prepare the sauce: In a bowl, combine the tomato paste, water, olive oil, minced garlic, salt, pepper, dried oregano, dried basil, and dried rosemary. Stir until well mixed.
Assemble the pizza: Spread the prepared sauce evenly over the partially baked crust. Then evenly distribute the browned meat mixture on top of the sauce. Finally, sprinkle the shredded mozzarella cheese over the meat layer.
Bake the pizza: Return the assembled pizza to the oven. Bake at 475°F for 8-10 minutes or until the cheese melts and begins to brown.
Finish and serve: Remove the pizza from the oven and let it stand for 5 minutes before slicing and serving to allow the cheese to set slightly and flavors to meld.

Notes

Allow the dough to rest if it is difficult to spread; this relaxes the gluten making it easier to work with.
Drain excess fat from the browned meat to avoid a greasy pizza.
Adjust seasoning in the sauce according to taste; add a pinch of sugar if the tomato paste is too acidic.
Use freshly shredded mozzarella for best melting and texture.
Resting the pizza after baking improves slicing and eating experience.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: American-Italian