The School Pizza Recipe – Don’t Lose This!

Pizza is one of those foods that instantly brings back childhood memories—the smell of melted cheese, the anticipation of biting into a warm, flavorful slice, and the way a homemade pie tastes even better than takeout. This particular recipe, known fondly as The School Pizza, has been a favorite for generations. It’s simple, hearty, and brings the perfect combination of crispy crust, savory meat, and gooey cheese that everyone loves.

I still remember making this pizza in my own school’s kitchen for a class project. The aroma of Italian sausage, ground beef, and garlic-filled sauce filled the room, making it impossible not to sneak a taste. The best part was shaping the dough with our fingertips, laughing as it resisted stretching evenly at first, and then proudly watching it transform into a golden, bubbling pizza. There’s something magical about a pizza you make from scratch—it feels personal, nostalgic, and comforting all at once.

What makes this recipe particularly amazing is the balance between homemade crust, rich sauce, and perfectly seasoned filling. The sauce, prepared the day before, allows the flavors to meld, creating a deep, garlicky, herb-infused base. The combination of Italian sausage and ground chuck ensures each bite has a satisfying, savory punch. Topped with fresh mozzarella and baked to bubbly perfection, it’s the kind of pizza that disappears fast—because everyone is going to want a second slice.

The School Pizza Recipe – Don’t Lose This

Ingredients

Crust:
2–2/3 cups flour
3/4 cup powdered milk
2 T sugar
1 package quick rise yeast
1 tsp salt
1–2/3 cup warm water (110–115°F)
2 T vegetable oil

Filling:
1/2 lb Italian sausage
1/2 lb ground chuck
1/2 tsp pepper
1/2 tsp salt
1 (8oz) block mozzarella cheese

Sauce (make the day before):
1 (6oz) can tomato paste
1 1/2 cups water
1/3 cup olive oil
2 cloves garlic, minced
1 t salt
1 tsp pepper
1/2 T dried oregano
1/2 T dried basil
1/2 t dried rosemary

Directions

Crust:

1. Preheat oven to 475°F.

2. Spray an 18 x 13 sheet pan with Pam and lay parchment paper down.

3. Add flour, powdered milk, sugar, yeast, and salt to a large bowl. Whisk to blend.

4. Add oil to warm water. Pour into flour mixture. Stir with a wooden spoon until batter forms. Don’t worry about lumps—just make sure there are no dry spots.

5. Spread dough onto sheet pan with fingertips until even. If the dough resists, let it rest for 5 minutes and try again.

6. Bake just the crust for 8–10 minutes. Remove from oven and set aside.

Filling:

1. Brown meats (add salt and pepper) until crumbly. Drain and set aside.

2. Get out the sauce.

To assemble on partially baked crust:

1. Spread sauce evenly over the crust.

2. Sprinkle meats over the sauce.

3. Sprinkle cheese on top.

4. Bake at 475°F for 8–10 minutes, until cheese starts to brown.

5. Let stand 5 minutes, cut into slices, and serve.

Cooking Tips and Substitutions

1. Crust tips: For a softer crust, brush with a little olive oil before baking. For a crispier base, roll the dough slightly thinner.

2. Cheese variations: Mozzarella is classic, but adding provolone or cheddar gives a slightly sharper flavor.

3. Meat alternatives: Ground turkey or chicken sausage works for a lighter version.

4. Herb enhancements: Fresh basil or oregano added to the sauce before baking adds a fragrant, fresh note.

Serving Ideas

• Family dinner favorite: Perfect for busy weeknights where everyone wants homemade comfort food.

• School-style pizza night: Recreate the nostalgic experience at home with friends or kids.

• Party pizza: Cut into squares for easy serving at birthday parties or casual gatherings.

• Extra toppings: Add veggies like bell peppers, mushrooms, or onions for a fully loaded pizza.

Storage and Reheating

• Refrigerator: Store leftover pizza in an airtight container for up to 3 days.

• Freezer: Cool completely, wrap slices individually in foil, and freeze for up to 2 months. Reheat in a 375°F oven until warmed through.

• Reheating tips: To maintain a crisp crust, reheat on a baking sheet in the oven rather than the microwave.

FAQ

Q1: Can I make the sauce the same day?
A: Yes, though letting it sit overnight allows flavors to meld for a deeper taste.

Q2: Can I make this gluten-free?
A: Substitute a gluten-free flour blend for the all-purpose flour and check powdered milk labels.

Q3: Can I make smaller pizzas instead of one sheet pan?
A: Absolutely. Divide the dough and bake in smaller pans or even as personal pizzas. Adjust baking time slightly.

Q4: Can I use pre-cooked sausage?
A: Yes, just ensure it’s fully cooked and seasoned before adding to the pizza.