School Pizza

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This revamped school pizza recipe takes the beloved classic and refines it for a delightful homemade experience. With a focus on balanced flavors and improved texture, this recipe ensures a perfect harmony of crust, sauce, and toppings. By adjusting ingredient quantities and techniques, it delivers a deliciously light and airy crust while maintaining the hearty essence of the traditional school pizza. The simple steps and thoughtful alterations result in a mouthwatering pizza that’s bound to become a family favorite, offering a taste of nostalgia with a touch of homemade perfection.



  • 1 1/3 cups flour
  • 3/8 cup powdered milk
  • 1 tablespoon sugar
  • 1 package quick-rise yeast
  • 1/2 teaspoon salt
  • 1 cup warm water (110-115°F)
  • 1 tablespoon vegetable oil


  • 1/4 lb Italian sausage
  • 1/4 lb ground chuck
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 4 oz block mozzarella cheese

Sauce (Prepare a day before):

  • 1 (6 oz) can tomato paste
  • 1 1/2 cups water
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary



  1. Preheat oven to 475°F.
  2. Spray an 18 x 13 sheet pan with non-stick spray and line with parchment paper.
  3. In a large bowl, combine flour, powdered milk, sugar, yeast, and salt. Whisk together.
  4. Mix oil into warm water. Pour into the flour mixture and stir with a wooden spoon until a dough forms. Aim for a smooth consistency, not worried about minor lumps.
  5. Spread the dough onto the prepared sheet pan evenly using fingertips. If the dough is resistant, allow it to rest for 5 minutes and try again.
  6. Bake the crust alone for 8-10 minutes. Remove from oven and set aside.


  1. Brown Italian sausage and ground chuck together, seasoning with salt and pepper. Once done, drain and set aside.
  2. Prepare the sauce.


  1. Spread the prepared sauce evenly over the partially baked crust.
  2. Sprinkle the browned meats over the sauce.
  3. Distribute the mozzarella cheese on top.
  4. Bake at 475°F for 8-10 minutes or until the cheese starts to brown.
  5. Let it rest for 5 minutes, then slice and serve.


  • Adjust the sauce quantity to fit a half-sheet pan. Consider halving the amount of meat used.
  • For a thinner and lighter crust, reduce the crust ingredients by half, adjust flour until it forms a dough consistency, and allow it to rise for a more airy texture.

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