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School Cafeteria Pizza Recipe

American · Main course · 45 min total

A nostalgic, rectangular sheet pan pizza with a thick, bready crust, tangy tomato sauce, and a generous layer of melted mozzarella cheese, just like you remember from school lunch.

Ingredients

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup warm water (110°F)
• 1 tablespoon granulated sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 can (15 oz) tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon sugar
• 3 cups shredded mozzarella cheese (12 oz)

Instructions

1. In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand 5 minutes until foamy.
2. In a large bowl, combine flour and salt. Add yeast mixture and olive oil; stir until a dough forms. Knead on a floured surface for 5-7 minutes until smooth. Place in greased bowl, cover, and let rise in a warm place for 30 minutes.
3. Preheat oven to 425°F. Grease a 13x18-inch rimmed baking sheet.
4. Punch down dough and press evenly into the prepared pan, stretching to edges. Let rest 10 minutes.
5. In a small bowl, mix tomato sauce, tomato paste, oregano, garlic powder, onion powder, and 1/2 teaspoon sugar. Spread sauce evenly over dough, leaving a 1/2-inch border.
6. Sprinkle mozzarella cheese evenly over sauce.
7. Bake for 20-25 minutes until crust is golden and cheese is bubbly and lightly browned.
8. Let cool for 5 minutes, then cut into 12 rectangles.

Tips

• For a crispier crust, pre-bake the dough for 5 minutes before adding toppings.
• Leftover pizza can be stored in the refrigerator for up to 3 days; reheat in oven or toaster oven.
• Add optional toppings like pepperoni or cooked ground beef for variety.

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