The School Pizza Recipe is a cherished classic that brings back the nostalgia of childhood lunches and cafeteria meals.
With its soft, pillowy crust, zesty homemade sauce, hearty meat toppings, and gooey melted cheese, this pizza is more than just food—it’s a trip down memory lane.
Perfect for family dinners, weekend indulgences, or even as a fun cooking project, this recipe offers the opportunity to recreate a slice of school-day magic. Whether you stick to the traditional toppings or put your own twist on it, this School Pizza is sure to be a hit with kids and adults alike.
Recipe Items
Bottom layer:
3/4 cup of flour
a quarter cup of milk powder
two teaspoons of sugar
one packet of rapid-rise yeast
3/4 teaspoon of salt
1/3 cup of hot water (110–115 degrees)
Half a teaspoon of vegetable oil
Filling:
half a pound of Italian salami
Ground chuck, half a pound
half a teaspoon of chilli powder
half a teaspoon of salt
a single 8-oz brick of sharp mozzarella
Sauce (which I prepare in advance): 1 can of tomato paste, 6 ounces
a half cup of water
Olive oil, 1/3 cup
2 minced garlic cloves
1/100 teaspoon of salt
half a teaspoon of pepper
0.5 teaspoons of dried oregano
half a teaspoon of dried basil
half a teaspoon of dried rosemary
Steps
For the crust, have the oven preheated to 475 degrees. 5.
Coat an 18 by 13-inch baking pan with Pam and set parchment paper on top.
In a big basin, combine the flour, powdered milk, sugar, yeast, and salt. Blend by whisking.
To warm water, add oil. Stir the flour mixture in. To make batter, stir with a wooden spoon.
Avoid dry patches at all costs; lumps are less important.
Evenly distribute the dough onto the sheet pan using your fingers.
After 5 minutes of resting, you should be able to get the dough to cooperate.
For 8 to 10 minutes, bake just the crust. Take out of oven and put on a plate.
filling: crumble the meats after browning them with salt and pepper. Remove any excess water and put aside.
Sauce it up.
Gather the crust pieces that are halfway baked:
Cover the crust with sauce.
Garnish with meat.
Add some cheese.
Ten minutes at 475 degrees is the recommended baking time.
When the cheese begins to get a golden brown color, remove from heat.
After five minutes, slice and serve.
To customize your School Pizza Recipe, try experimenting with different toppings such as turkey pepperoni, cooked sausage, shredded chicken, or even a medley of vegetables like bell peppers, mushrooms, and onions for a veggie-friendly version.
You can also mix cheeses like mozzarella, cheddar, or provolone for a richer flavor.
For a healthier crust, substitute part of the flour with whole wheat flour or add herbs like oregano and basil directly to the dough for extra seasoning.
When making the sauce, adjust the seasoning by adding a pinch of red pepper flakes for heat or a dash of sugar to balance acidity.
Finally, ensure the crust turns out perfect by letting the dough rest a bit longer if it feels too stiff, and always preheat the oven fully before baking.
These tips and variations allow you to tailor the recipe to your taste and make it even more delicious!
To store your School Pizza, first let it cool completely to prevent condensation and sogginess.
For short-term storage, place the pizza slices in an airtight container or wrap them tightly in plastic wrap or aluminum foil and refrigerate for up to 3–4 days.
For longer storage, place the slices in a single layer in a freezer-safe container or wrap each slice in foil before placing them in a freezer bag.
The pizza can be frozen for up to 2 months.
When reheating refrigerated slices, use an oven at 350°F (175°C) for 10–12 minutes for a crispy crust, or microwave for 1–2 minutes for a quicker option.
For frozen pizza, thaw overnight in the fridge before reheating, or bake directly from frozen at 375°F (190°C) for 15–20 minutes.
Proper storage and reheating will keep your pizza fresh and delicious!
Frequently Asked Questions About the School Pizza Recipe
1. Can I use store-bought pizza dough instead of making it from scratch?
Yes, store-bought pizza dough works perfectly for this recipe. It’s a great time-saver and still delivers delicious results. Just roll it out to fit your baking sheet and proceed with the recipe as directed.
2. Can I make the dough in advance?
Absolutely! You can prepare the dough up to 24 hours ahead. Store it in an airtight container in the refrigerator, and let it come to room temperature before spreading it on the pan.
3. What can I substitute for ground chuck or salami?
You can use turkey, chicken, or plant-based meat alternatives for a leaner or vegetarian option. Pepperoni, sausage, or even shredded rotisserie chicken also work well.
4. Can I make this pizza gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Ensure the other ingredients, like salami or seasonings, are also gluten-free.
5. Can I make a vegetarian version?
Definitely! Skip the meat and load up on your favorite vegetables like bell peppers, onions, mushrooms, olives, spinach, or even roasted eggplant.
6. How do I prevent the crust from becoming soggy?
Pre-bake the crust for 8–10 minutes before adding the toppings.
Avoid overloading the pizza with sauce or watery vegetables.
7. Can I use pre-shredded cheese?
Yes, but freshly grated cheese melts better and has a creamier texture because it doesn’t contain anti-caking agents found in pre-shredded varieties.
8. How can I make the crust crispier?
Use a pizza stone or preheat your baking sheet before placing the dough on it. Brushing the edges with olive oil also enhances crispness.
9. Can I freeze leftover pizza?
Yes, you can freeze leftover pizza slices. Ensure they are completely cooled, then wrap them individually or store them in a freezer-safe container for up to 2 months.
10. How do I reheat the pizza to keep it fresh?
Use an oven at 350°F (175°C) for 10–12 minutes for a crispy crust.
For a quicker option, use the microwave for 1–2 minutes, placing a cup of water in the microwave to maintain moisture.
These answers help ensure your School Pizza turns out perfectly and fits various dietary needs or preferences!