Few things evoke childhood nostalgia quite like classic school cafeteria pizza. Its unmistakable rectangular slices, soft yet crispy crust, zesty sauce, and a generous layer of gooey mozzarella cheese bring back memories of lunch trays, chatter-filled cafeterias, and trading snacks. This homemade version captures the essence of those cherished school days, upgrading it slightly for your modern kitchen while maintaining every ounce of its familiar charm.
Whether you grew up in the ’70s, ’80s, or ’90s, the distinct taste and texture of school pizza are unforgettable. This recipe brings back those bold, comforting flavors with a homemade touch, making it perfect for family dinners, potlucks, or even casual gatherings with friends. The dough is soft and bready with a pleasant chew, the meat topping hearty and satisfying, and the sauce is rich with herbs that transport your taste buds straight to childhood.
What makes this pizza especially loved is its simplicity. No complicated dough tricks or artisan ingredients—just pantry staples and familiar techniques. The beauty lies in the harmony of flavors: a crust that doesn’t try too hard, a meat blend that’s just savory enough, and a robust tomato sauce brought to life with garlic, oregano, and basil.
Whether you’re recreating a childhood favorite for your kids or just indulging in a trip down memory lane, this school pizza will please any crowd. Serve it with a side of fruit cocktail or chocolate milk for the full throwback experience.
Servings: 8–10
Prep + Cook Time: About 1 hour
Ingredients :
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For the crust:
- 2⅔ cups all-purpose flour
- ¾ cup powdered milk
- 2 tablespoons granulated sugar
- 1 package quick-rise yeast (approx. 2¼ tsp)
- 1 teaspoon salt
- 1⅔ cups warm water (110–115°F)
- 2 tablespoons vegetable oil
For the filling:
- ½ pound Italian sausage
- ½ pound ground chuck
- ½ teaspoon salt
- ½ teaspoon black pepper
For the sauce:
- 1 (6 oz) can tomato paste
- 1½ cups water
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ tablespoon dried oregano
- ½ tablespoon dried basil
- ½ teaspoon dried rosemary
For the topping:
- 1 (8 oz) block mozzarella cheese, shredded
Instructions:
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