School Pizza

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.

Ingredients:

Crust:

• 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

Filling:

• 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

Instructions:

Crust:

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.

Filling:

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

Assemble:

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.

Notes:

• 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.