“I grew up in Iowa and my dad used to take me to get this all the time! I’ve missed this so!”

This recipe replicates the nostalgic, thick-crust “School” Pizza with a savory meat topping and a rich, herby sauce, baked on a sheet pan just like the cafeteria favorite.

Classic “School” PizzaIngredients:For the Crust:


Ingredient
Quantity


Flour
2 ⅔ cups

Powdered Milk
¾ cup

Sugar
2 tablespoons

Quick Rise Yeast
1 package

Salt
1 teaspoon

Warm Water (110-115°F)
1 ⅔ cups

Vegetable Oil
2 tablespoons


For the Filling:



Ingredient
Quantity


Italian Sausage
½ pound

Ground Chuck
½ pound

Pepper
½ teaspoon

Salt
½ teaspoon

Mozzarella Cheese (block)
1 (8 oz) block (shredded)


For the Sauce:



Ingredient
Quantity


Tomato Paste
1 (6 oz) can

Water
1 ½ cups

Olive Oil
⅓ cup

Garlic (minced)
2 cloves

Salt
1 teaspoon

Pepper
1 teaspoon

Dried Oregano
½ tablespoon

Dried Basil
½ tablespoon

Dried Rosemary
½ teaspoon


How To Make Classic “School” Pizza:Step 1: Prepare the Crust
Preheat oven to 475°F (245°C). Spray an 18×13 inch sheet pan with cooking spray and lay parchment paper down.
In a large bowl, whisk together flour, powdered milk, sugar, yeast, and salt.
Add warm water and oil to the flour mixture. Stir until a soft, uniform batter forms.
Spread the dough evenly on the prepared sheet pan. If the dough resists spreading, let it rest for 5 minutes.
Pre-bake the crust for 8-10 minutes. Remove from the oven and set aside.

Classic “School” Pizza

Ingredients:

For the Crust:

For the Filling:

For the Sauce:

How To Make Classic “School” Pizza:

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