SCHOOL PIZZA

Ah, the iconic School Pizza! That rectangular, sheet-pan pizza with its slightly sweet sauce, unique savory “cheese blend,” and a soft, fluffy, almost focaccia-like crust that you could practically fold in half. Recreating this at home is a wonderful trip down memory lane.

This recipe breaks down how to make the distinct components that, when combined, will transport you straight back to the cafeteria.

HOMEMADE SCHOOL CAFETERIA PIZZA

The key is in the specific texture and flavor of each component.

Yields: One large, rectangular sheet pan (approx 10×15 inches) cut into 12 rectangles
Prep time: 1 hour 15 minutes (including rise time)
Cook time: 15-20 minutes

Ingredients

For the Crust (The Most Important Part!):

· 3 ½ cups all-purpose flour
· 1 tablespoon instant dry yeast (or one ¼ oz packet)
· 1 tablespoon granulated sugar
· 1 ½ teaspoons salt
· 1 ¼ cups warm water (about 110°F/43°C)
· 2 tablespoons vegetable oil (plus more for the bowl)

For the Signature Sauce:

· 1 (15 oz) can tomato sauce
· 1 (6 oz) can tomato paste
· 1 teaspoon dried oregano
· 1 teaspoon garlic powder (not fresh garlic, for authenticity!)
· ½ teaspoon onion powder
· 1 tablespoon granulated sugar (this is the secret!)
· ½ teaspoon salt
· ¼ teaspoon black pepper

For the Toppings:

· 2 cups low-moisture, part-skim mozzarella cheese, shredded (This is crucial! Don’t use fresh. The blend is part of the flavor.)
· (Optional, for the true experience) A few thin slices of beef pepperoni

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Instructions

Step 1: Make the Dough (The “Softee” Crust)

1. Combine Dry Ingredients: In a large bowl or the bowl of a stand mixer, whisk together 3 cups of the flour, instant yeast, sugar, and salt.
2. Mix Wet Ingredients: Add the warm water and vegetable oil to the flour mixture.
3. Knead the Dough:
   · Stand Mixer: Using a dough hook, mix on low speed until combined, then increase to medium speed and knead for 5-6 minutes. The dough will be very soft and slightly sticky.
   · By Hand: Stir with a wooden spoon until a shaggy dough forms. Turn out onto a floured surface and knead for 8-10 minutes, adding the remaining ½ cup of flour as needed, until smooth and elastic.
4. First Rise: Place the dough in a lightly oiled bowl, turning it once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 30-45 minutes, or until almost doubled in size.

Step 2: Make the Signature Sauce

1. While the dough rises, combine all sauce ingredients in a medium saucepan.
2. Bring to a simmer over medium heat, then reduce heat to low and let it simmer for at least 15-20 minutes, stirring occasionally. This cooks the raw tomato flavor out and lets the flavors meld. Let it cool slightly.

Step 3: Assemble the Pizza

1. Preheat Oven: Preheat your oven to 475°F (245°C). Do not use a pizza stone. Grease a standard 10×15 inch rimmed baking sheet (jelly roll pan) with a little vegetable oil.
2. Shape the Dough: Punch down the risen dough. Press and stretch it directly into the greased baking sheet, pushing it all the way into the corners. If it springs back, let it rest for 5 minutes and then continue. You want an even layer across the whole pan.
3. Par-Bake the Crust: Prick the dough all over with a fork (this is called “docking” and prevents huge air bubbles). Bake for 5-7 minutes, just until the dough is set but not browned.
4. Top the Pizza: Remove the crust from the oven. Spread the slightly cooled sauce evenly over the crust, going all the way to the edges. Sprinkle the shredded mozzarella cheese evenly over the sauce. Add pepperoni now, if using.

Step 4: Bake and Serve

1. Bake for 10-15 minutes, or until the crust is golden brown around the edges and the cheese is melted, bubbly, and has those classic browned spots.
2. CRUCIAL STEP: Let the pizza cool in the pan on a wire rack for at least 5-10 minutes. This allows the cheese to set slightly, making it easier to cut into clean rectangles.
3. Use a pizza cutter or a large knife to slice it into 12 equal rectangles. Serve with a side of carrot sticks and an apple, for the full experience!

Why This Tastes Like the Real Thing

· The Crust: The high-hydration (soft/wet) dough and the par-baking create that distinct soft, airy, yet sturdy texture that’s different from a crispy thin crust or a chewy artisan crust.
· The Sauce: The use of powders (garlic and onion) instead of fresh, along with the tablespoon of sugar, replicates the sweet, smooth, and uncomplicated flavor profile of the cafeteria sauce.
· The Cheese: Using a standard, pre-shredded, part-skim mozzarella is key. It melts perfectly and has that specific salty, mild flavor. Fancy, fresh mozzarella will make it taste like a restaurant pizza, not a school pizza.

Enjoy this delicious blast from the past