School Pizza – Nostalgic, Cheesy, and Crowd-Pleasing! – Page 2

Preheat and Prepare Pan: Preheat oven to 475°F (245°C). Lightly spray an 18×13-inch baking sheet and line it with parchment paper for easy release and cleanup.
Make the Dough: In a large mixing bowl, whisk together the flour, powdered milk, sugar, yeast, and salt. Stir in warm water and vegetable oil until a sticky dough forms. Knead lightly if needed.
Shape the Crust: Transfer the dough to the prepared pan. Use your fingertips to press and stretch it to fit. If the dough resists or is too sticky, let it rest for 5 minutes before continuing.
Par-Bake the Crust: Bake the crust for 8–10 minutes, just until it’s set and dry on the surface but not browned.
Prepare the Meat Topping: In a skillet over medium heat, cook the sausage and ground chuck with salt and pepper until browned and fully cooked. Drain excess fat and set the mixture aside.
Make the Sauce: In a medium saucepan, combine all sauce ingredients. Simmer over low heat for about 10 minutes, stirring occasionally. Let cool slightly before using.
Assemble the Pizza: Spread the sauce evenly over the par-baked crust. Scatter the meat mixture over the sauce, then top generously with shredded mozzarella cheese.
Final Bake: Return the assembled pizza to the oven and bake for another 8–10 minutes, or until the cheese is melted, bubbly, and golden.
Rest and Slice: Let the pizza cool for 5 minutes to set, then cut into classic school-style rectangles and serve warm.

Veggie Version: Skip the meat and add diced bell peppers, mushrooms, and olives.
Pepperoni Classic: Replace the sausage and beef with pepperoni slices for a familiar favorite.
Cheese-Only Delight: Simply omit the meat for a crowd-pleasing cheese pizza.
Spicy Kick: Add crushed red pepper flakes to the sauce for a touch of heat.

Make-Ahead Dough: The dough can be made up to 24 hours in advance and stored in the refrigerator. Bring to room temperature before pressing into the pan.
Flavorful Sauce: Making the sauce a day ahead allows the herbs to fully infuse and deepen the flavor.
Perfect Texture: Don’t overbake the crust during the first bake; it should be soft but not raw.
Cheese Matters: Use block mozzarella and shred it yourself for a meltier, creamier finish than pre-shredded varieties.

This homemade school pizza is a true slice of nostalgia with modern kitchen ease. It’s easy to make, easy to love, and even easier to devour.