Classic School Lunch Pizza (Print Version)
# Ingredients:
→ Pizza Crust
01 -
2⅔ cups plain all-purpose flour
02 -
¾ cup dry milk powder
03 -
2 tablespoons granulated sugar
04 -
1 small packet of instant-rise yeast
05 -
1 teaspoon table salt
06 -
1⅔ cups of water heated to 110-115°F
07 -
2 tablespoons regular vegetable oil
→ Meat Topping
08 -
½ teaspoon ground black pepper
09 -
½ pound of loose Italian pork sausage
10 -
½ teaspoon table salt
11 -
½ pound of chuck beef, ground
→ Pizza Sauce
12 -
6-ounce can of tomato paste
13 -
⅓ cup extra virgin olive oil
14 -
1½ cups water, give or take
15 -
1 teaspoon salt
16 -
1 teaspoon pepper
17 -
2 garlic cloves, minced
18 -
½ teaspoon dried rosemary
19 -
½ tablespoon dried basil
20 -
½ tablespoon oregano
→ Cheese Topping
21 -
8 ounces of mozzarella cheese, shredded fresh from a block
# Instructions:
01 -
Heat your oven to 475°F (245°C). Get an 18x13-inch pan ready by adding a light coat of cooking spray or oil.
02 -
Grab a big bowl and mix the flour, powdered milk, sugar, yeast, and salt. Pour in the warm water and vegetable oil and stir until it all comes together into sticky dough.
03 -
Wet your hands or use a spatula to spread the sticky dough in the pan. Push it all the way out to the edges and into the corners.
04 -
Pop the pan into the oven and pre-cook the dough for about 8-10 minutes until it starts turning golden but isn't fully done yet. Take it out but keep the oven on.
05 -
As the crust bakes, brown your Italian sausage and ground chuck in a big pan over medium heat. Sprinkle on some salt and pepper, breaking up the meat into smaller bits as it cooks. Drain off the extra grease, then set it aside.
06 -
In a medium pot, combine the tomato paste, water, olive oil, garlic, salt, pepper, oregano, basil, and rosemary. Let it simmer over a low-medium flame for 20-30 minutes, giving it a stir now and then. If you've got time, make the sauce one night early and chill it in the fridge for the flavors to get even better.
07 -
Spread the pizza sauce all over the pre-baked crust. Keep a little border around the edges if you'd like. Add the meat topping first, scattering it evenly, and follow it up with the shredded mozzarella.
08 -
Put the pizza back in the oven and bake it for about 8-10 more minutes. You'll know it's ready when the cheese is fully melted and starts getting those golden spots.
09 -
Take the pizza out and let it cool for 5 minutes. Slice it up into squares around 3-4 inches each, then serve it warm and enjoy the classic cafeteria-style pizza taste!
# Notes:
01 -
The dry milk powder makes the crust taste and feel just like the old-school pizza you remember.
02 -
This batch fills one big pan (18x13 inches), the same size you'd find used back in school cafeterias.
03 -
Skip pre-grated cheese and shred your own from a block for better melting and texture.
04 -
The sauce has way more flavor if you make it the day before and let it rest overnight in the fridge.