About This School Pizza Recipe
Cooking for your family after a long day of work can be exhausting. You want to make something nutritious and delicious, but you don’t always have the energy or time to create an elaborate meal. Thankfully, there is a solution — school pizza!
School pizza isn’t your typical delivery joint slice; you can make it nutritious with rich flavor combinations that will delight even the pickiest eaters in your family!
This rectangular school pizza is like a little time machine — one slice, and you’re catapulted right back to elementary school cafeteria days! Those thin, crisp slices of pizza with the perfect ratio of cheese to sauce to meat are unmistakable in their taste. And don’t even get me started on that tangy tomato sauce!
And the best part is that you can make it at home with basic ingredients found at almost any store!
Embedded in the depths of this classic school pizza are fond memories from simpler times. Ready to take a trip down memory lane?
What You Need for This School Pizza Recipe
- Flour: I have used plain/all-purpose flour as it works just as well in pizzas that are thick, thin, or somewhere in between. Plus, because it is so widely available and often used in baking, you likely already have it on hand!
- Powdered Milk: It adds a bit of tenderness and richness to the crust without adding any additional liquid while also helping with the browning of the crust.
- Sugar: I have used white granulated sugar. The sugar helps activate the yeast in the dough and ensures even rising for an optimal texture to your pizzas.
- Instant Yeast: With faster rising times and more reliable results, instant yeast is an ideal choice for making pizza. Plus, the process is much simpler since it doesn’t require proofing like most other yeasts.
- Tomato Sauce: I like to use pizza tomato sauce because it is a staple ingredient of many delicious dishes and adds a punch of flavor with just a few spoonfuls!
- Cheese: I have used shredded mozzarella cheese for its signature gooey goodness that everyone loves!
- Pepperoni Salami: I like to use pepperoni salami because the timeless combination of crispy, buttery crust topped with tangy-sweet tomato sauce, gooey cheese, and salty, savory pieces of pepperoni salami is an unbeatable classic.
- Extra Virgin Olive Oil: It is a kitchen staple that can seem mundane, but making sure you always use a good quality product is important. Not only will it add delicious flavor to the dough, but it also offers tremendous health benefits; it’s full of antioxidants that combat inflammation and help protect against diseases.
- Yellow Cornmeal: When making pizza, I always like to use a little bit of yellow cornmeal; it helps the bottom of the dough achieve that extra crunch and keeps the crust from sticking to the tray and parchment paper once baked.
- Instant Yeast: It can be substituted with active yeast, but in that case, you need to add it to the warm water with the sugar and allow it to sit for 3 to 4 minutes or until it gets foamy. After that, add the mixture to the rest of the dry ingredients.
- Pepperoni Salami: It can be replaced with your favorite toppings, such as ham, mushrooms, or peppers.
How can I store this school pizza?
If you have any leftovers, you can store them in the fridge for two days or freeze them for up to two months. You have the option to freeze this pizza either after or before the final baking, too.
With a deliciously thin and crisp crust, a generous helping of tomato sauce, plenty of toppings, and a layer of melty cheese, this school pizza will transport your taste buds back in time!
Yield: 1 tray (dimensions 34 x 24 cm / 13 x 9.5 inches), 8 slices
For the Pizza Crust:
For the Toppings:
How To Make School Pizza Step By Step
Preheat the oven to 250℃ / 475℉.
Line a baking pan with parchment paper, coat the surface with one tablespoon of extra virgin olive oil, then sprinkle the surface with the cornmeal and set aside.
In a large bowl, combine the all-purpose flour, powdered milk, salt, sugar, yeast, and the remaining tablespoon of extra virgin olive oil.
Slowly pour the warm water into the mixture and stir with a wooden spoon until the batter forms. You may not need all the water. Stop adding water when you get a pourable consistency dough, similar to that of pancakes.
Pour the batter into the prepared baking pan and gently spread it into an even layer, then let it rest in the pan for 10 minutes.
Bake the pizza crust for 10 to 12 minutes or until it starts to get golden. When the pizza crust is ready, remove it from the oven and spread the tomato sauce evenly over the top of the crust.
Add the shredded mozzarella cheese and the slices of pepperoni salami, return the pizza to the oven, and bake for an additional 10 to 12 minutes or until the cheese is melted and bubbly.
Remove the pizza from the oven, let it rest for 5 minutes, cut it into rectangles, and serve!
- It is important to use warm water to activate the yeast but make sure it is not too hot. If the water is too hot, it will kill the yeast.
- I made the batter manually, but you can also use a stand mixer with the paddle attachment if you want.
- To get that authentic look, spread the tomato sauce almost right to the edges of the crust.