If you’re looking for a nostalgic, classic, and downright delicious slice of comfort, this School Pizza Recipe is an absolute must-try. It captures the warm, homey flavors reminiscent of those beloved cafeteria lunches but elevates them with a homemade touch. From the perfectly chewy crust to the rich, savory sausage and ground beef topping layered with melty mozzarella, every bite offers a satisfying trip back to simpler, joyful days. This School Pizza Recipe is simple enough for a weeknight dinner yet special enough to share with friends and family, making it one of those all-time favorite dishes that you’ll want to keep coming back to again and again.
Ingredients You’ll Need
This School Pizza Recipe uses straightforward ingredients that work harmoniously together to create that perfect balance of flavor, texture, and color. Each component plays a vital role from the soft dough to the savory meat blend and rich, herb-infused sauce.
- 2-2/3 cups flour: The foundation for a soft yet sturdy pizza crust that holds all the toppings beautifully.
- 3/4 cup powdered milk: Adds tenderness and a subtle richness to the dough.
- 2 tablespoons sugar: Helps activate the yeast and balances the savory flavors.
- 1 package quick rise yeast: Ensures the dough rises quickly for a soft, fluffy base.
- 1 teaspoon salt: Enhances all the other dough flavors perfectly.
- 1-2/3 cups warm water (110-115°F): Activates the yeast and hydrates the dough without killing the yeast.
- 2 tablespoons vegetable oil: Adds moisture and contributes to that tender crust texture.
- 1/2 lb Italian sausage: Brings a deliciously seasoned, meaty flavor that’s essential to this pizza.
- 1/2 lb ground chuck: Adds hearty beefiness to the topping mixture.
- 1/2 teaspoon pepper: Gives a mild kick to the meat mixture.
- 1/2 teaspoon salt: Balances and enhances the meat’s natural flavor.
- 1 (8 oz) block mozzarella cheese: The gooey, melty topping that makes every bite irresistible.
- 1 (6 oz) can tomato paste: Forms the rich base of the pizza sauce.
- 1 1/2 cups water: Perfectly thins the tomato paste into a rich sauce.
- 1/3 cup olive oil: Adds depth and smoothness to the sauce.
- 2 cloves garlic, minced: Infuses the sauce with that irresistible, savory garlic aroma.
- 1 teaspoon salt: Enhances the tomato sauce’s overall flavor.
- 1 teaspoon pepper: Adds a subtle warmth to the sauce.
- 1/2 tablespoon dried oregano: Brings classic Italian herbaceous notes.
- 1/2 tablespoon dried basil: Adds sweetness and aromatic depth to the sauce.
- 1/2 teaspoon dried rosemary: Lends a piney, fragrant undertone for complexity.
How to Make School Pizza Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 475°F and lining an 18×13 sheet pan with parchment paper after spraying with cooking spray. In a large bowl, whisk together the flour, powdered milk, sugar, quick rise yeast, and salt until thoroughly blended. Next, mix vegetable oil into warm water, then pour this liquid into the dry mix. Stir until the dough comes together, keeping in mind that small lumps are totally fine — just avoid any dry patches. Spread the dough evenly across your pan using your fingertips; if it pushes back, let it rest for 5 minutes and try again. Bake this crust for 8 to 10 minutes until it’s just set and slightly golden. This step sets the perfect stage for everything that comes next.
Step 2: Make the Meat Filling
While your crust is baking, brown the Italian sausage and ground chuck together over medium heat in a skillet. Season with salt and pepper, breaking the meat apart so it resembles crumbles. Once cooked through, drain off any excess fat and set the meat aside. This savory mixture is the heartiness that will make your School Pizza Recipe irresistible.
Step 3: Prepare the Sauce
Combine the tomato paste, water, olive oil, minced garlic, salt, pepper, oregano, basil, and rosemary in a bowl. Stir well until smooth and flavorful. This vibrant sauce ties the whole pizza together, infusing each bite with herby, garlicky goodness.
Step 4: Assemble and Bake the Pizza
Spread the sauce evenly over your partially baked crust, ensuring every corner is covered. Sprinkle the browned meat mixture over the sauce, then generously top with shredded mozzarella cheese. Pop the pizza back into the oven at 475°F for 8 to 10 minutes, or until the cheese melts and starts to brown beautifully. Let the pizza rest for 5 minutes before slicing, allowing those perfect flavors to settle and meld.
How to Serve School Pizza Recipe
Garnishes
To make this School Pizza Recipe even more delightful, consider sprinkling fresh basil leaves or some crushed red pepper flakes on top just before serving. A light drizzle of good-quality olive oil adds a subtle shine and smooth finish. These little touches brighten the flavors and add a burst of fresh color that’s as appealing to the eye as it is to the taste buds.
Side Dishes
Serve this pizza alongside a crisp green salad or baked garlic breadsticks to round out the meal. A simple Caesar salad or a colorful mixed greens salad with a tangy vinaigrette pairs wonderfully, balancing the rich meat and cheesy toppings of the pizza with some fresh crunch.
Creative Ways to Present
For a fun twist on serving, cut the pizza into bite-sized squares perfect for party platters or casual gatherings. You can also use mini sheet pans to create personalized School Pizza Recipe portions, letting everyone top their own slice with additional toppings like olives, mushrooms, or peppers. Presentation like this turns an everyday dinner into a memorable, playful occasion.
Make Ahead and Storage
Storing Leftovers
If you have any leftover School Pizza Recipe (which might be tough!), store it in an airtight container or wrap it tightly with plastic wrap in the fridge. It will keep well for up to 3 days and reheats beautifully without losing its delicious texture.
Freezing
This pizza freezes wonderfully. Wrap individual slices or the whole pizza tightly with plastic wrap and aluminum foil to protect against freezer burn. Frozen pizza can be stored for up to 2 months. When you’re ready, thaw it overnight in the fridge before reheating for the best results.
Reheating
Reheat your leftover or thawed School Pizza Recipe in a preheated oven at 375°F for about 10 minutes to bring back that fresh-baked crispness. Using an oven or toaster oven keeps the crust perfectly crisp, unlike the microwave, which can make it soggy. If you’re in a hurry, a quick skillet reheat on medium heat also works well, restoring some crunch to the bottom.
FAQs
Can I use regular milk instead of powdered milk in the dough?
Absolutely! If you don’t have powdered milk on hand, you can substitute it with an equal amount of liquid milk, but remember to reduce the water in the recipe accordingly to keep the dough consistency right.
What type of cheese works best for this pizza?
Mozzarella is ideal because of its melting quality and mild flavor, but feel free to experiment with provolone, cheddar, or a blend if you prefer a different taste profile.
Is it necessary to use both Italian sausage and ground chuck?
Using both meats gives a great depth of flavor and texture, but you can absolutely use just one if that’s what you have. Italian sausage adds spiced notes, while ground chuck contributes richness and heartiness.
Can I prepare the dough in advance?
Yes! You can make the dough the night before, cover it tightly, and refrigerate. Bring it back to room temperature before spreading it out to bake for best results.
Can I add vegetables to this School Pizza Recipe?
Definitely! Sliced bell peppers, onions, mushrooms, or olives make fantastic additions. Toss them on top with the meat before adding the cheese or layer them in the sauce step for extra flavor.
Final Thoughts
This School Pizza Recipe is one of those dishes that feels like a warm hug from the past while still being utterly delicious and satisfying right now. It’s perfect for sharing with loved ones or enjoying simply on your own with a cozy movie night. The balance of flavors, the ease of making it at home, and the joyful memories it evokes make it a recipe worth keeping close to your heart. Give it a try—you’ll quickly understand why it’s a standout favorite in so many kitchens!
Print
School Pizza Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
The School Pizza Recipe is a classic homemade pizza featuring a soft, quick-rise crust topped with a flavorful blend of Italian sausage and ground chuck, covered in a rich herb-seasoned tomato sauce and melted mozzarella cheese. This recipe is perfect for a family meal or a casual gathering, delivering a comforting and satisfying pizza experience baked to golden perfection.
Ingredients
Crust
- 2–2/3 cups flour
- 3/4 cup powdered milk
- 2 tablespoons sugar
- 1 package quick rise yeast (about 2 1/4 teaspoons)
- 1 teaspoon salt
- 1–2/3 cups warm water (110-115°F)
- 2 tablespoons vegetable oil
Filling
- 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
Topping
- 1 (8oz) block mozzarella cheese, shredded
Instructions
- Preheat and Prepare 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: In a large bowl, combine the flour, powdered milk, sugar, quick rise yeast, and salt. Whisk the ingredients together until well blended to ensure even distribution.
- Form Dough: Add vegetable oil to the warm water, then pour this liquid mixture into the dry ingredients. Stir with a wooden spoon until a dough forms. It’s fine if the dough has lumps, but make sure there are no dry patches of flour.
- Spread Dough: Using your fingertips, spread the dough evenly onto the prepared sheet pan. If the dough is resistant or difficult to spread, let it rest for 5 minutes to relax the gluten before trying again.
- Bake Crust: Place the pan in the preheated oven and bake the crust for 8-10 minutes until partially cooked. Remove from oven and set aside.
- Cook Meat: In a skillet over medium heat, brown the Italian sausage and ground chuck together. Season with salt and pepper, and cook until the meat is crumbly and no longer pink. Drain off excess fat and set meat aside.
- Prepare Sauce: In a bowl, mix together the tomato paste, water, olive oil, minced garlic, salt, pepper, dried oregano, basil, and rosemary until well combined.
- Assemble Pizza: Spread the prepared sauce evenly over the partially baked crust. Next, sprinkle the browned meat mixture evenly on top of the sauce. Finally, top with shredded mozzarella cheese.
- Bake Pizza: Return the pizza to the oven and bake at 475°F for 8-10 minutes or until the cheese is melted and begins to brown.
- Rest 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.
Notes
- Use warm water between 110-115°F to activate the yeast properly without killing it.
- Allowing the dough to rest if it resists spreading helps achieve a more even crust thickness.
- Drain the fat from the cooked meat to avoid a greasy pizza.
- Feel free to substitute mozzarella with your preferred cheese or mix cheeses for extra flavor.
- For a crispier crust, pre-bake the crust slightly longer or increase oven temperature briefly.
