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The School Pizza Recipe That’ll Take You Back

A nostalgic school-style pizza with a thick, tender crust, hearty meat topping, rich tomato sauce, and melted mozzarella cheese.

  • Total Time: 40 minutes + resting
  • Yield: 1 sheet pan pizza (approx. 12 slices) 1x

Ingredients

Scale
  • Crust:
  • 2–2/3 cups flour
  • 3/4 cup powdered milk
  • 2 tablespoons sugar
  • 1 package quick rise yeast
  • 1 teaspoon salt
  • 1–2/3 cups warm water (110–115°F)
  • 2 tablespoons vegetable oil
  • Filling:
  • 1/2 lb Italian sausage
  • 1/2 lb ground chuck
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 (8 oz) block mozzarella cheese
  • Sauce: (best made the day before)
  • 1 (6 oz) can tomato paste
  • 1 1/2 cups water
  • 1/3 cup olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried basil
  • 1/2 teaspoon dried rosemary

Instructions

  1. Prepare Crust:
  2. Preheat oven to 475°F.
  3. Spray an 18×13-inch sheet pan with nonstick spray and lay down parchment paper.
  4. In a large bowl, whisk together flour, powdered milk, sugar, yeast, and salt.
  5. Add oil to the warm water, then pour the mixture into the flour blend. Stir with a wooden spoon until a batter forms. It’s okay if it’s lumpy—just ensure there are no dry spots.
  6. Spread dough onto the sheet pan using your fingertips until evenly distributed. If it resists, let it rest for 5 minutes and try again.
  7. Bake the crust alone for 8–10 minutes. Remove and set aside.
  8. Prepare Filling:
  9. Brown the Italian sausage and ground chuck together with salt and pepper until crumbly. Drain and set aside.
  10. Prepare Sauce:
  11. In a saucepan, combine tomato paste, water, olive oil, garlic, salt, pepper, oregano, basil, and rosemary. Simmer until flavors blend. Ideally, make the sauce a day in advance.
  12. Assemble Pizza:
  13. Spread sauce evenly over the partially baked crust.
  14. Sprinkle the cooked meats over the sauce.
  15. Grate the mozzarella cheese and sprinkle evenly over the top.
  16. Bake at 475°F for another 8–10 minutes until the cheese starts to brown.
  17. Let the pizza stand for 5 minutes. Cut into slices and serve.

Notes

  • You can make the sauce a day ahead for better flavor.
  • This recipe replicates the thick, hearty pizza often served in school cafeterias.
  • Try adding red pepper flakes to the sauce for a kick.
  • Author: Sabrine Jay
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Keywords: school pizza, nostalgic lunch, homemade pizza, sheet pan pizza