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School Pizza Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 47 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://slsrecipes.com/school-pizza-recipe/