“I grew up in Iowa and my dad used to take me to get this all the time! I’ve missed this so!”
Classic School Pizza
This nostalgic sheet pan pizza brings back cafeteria memories with its thick, soft crust, savory meat topping, and zesty tomato sauce. Just like you remember—cheesy, satisfying, and perfect for sharing.
Ingredients
For the Crust:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ⅔ cups |
| Powdered milk | ¾ cup |
| Sugar | 2 tablespoons |
| Instant yeast | 1 packet |
| Salt | 1 teaspoon |
| Warm water (110–115°F) | 1 ⅔ cups |
| Vegetable oil | 2 tablespoons |
For the Topping:
| Ingredient | Quantity |
|---|---|
| Italian sausage | ½ pound |
| Ground chuck | ½ pound |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Mozzarella cheese (shredded from block) | 8 oz |
For the Sauce:
| Ingredient | Quantity |
|---|---|
| Tomato paste | 1 (6 oz) can |
| Water | 1 ½ cups |
| Olive oil | ⅓ cup |
| Garlic (minced) | 2 cloves |
| Salt | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Dried oregano | ½ tablespoon |
| Dried basil | ½ tablespoon |
| Dried rosemary | ½ teaspoon |
Instructions
Step 1: Make the Crust
- Preheat your oven to 475°F (245°C). Lightly coat an 18×13 inch sheet pan with cooking spray and line with parchment paper.
- In a large mixing bowl, combine flour, powdered milk, sugar, yeast, and salt.
- Add warm water and vegetable oil. Stir until the mixture forms a soft, sticky dough.
- Spread the dough evenly into the prepared sheet pan. If the dough is difficult to stretch, allow it to rest for 5 minutes and try again.
- Bake the crust for 8–10 minutes, then remove from the oven and set aside.
Step 2: Cook the Meat
- In a skillet over medium heat, cook the sausage and ground chuck until browned and crumbled.
- Season with salt and pepper. Drain any grease and set the cooked meat aside.
Step 3: Mix the Sauce
- In a bowl, whisk together the tomato paste, water, olive oil, garlic, salt, pepper, oregano, basil, and rosemary until well combined.
Step 4: Assemble and Bake
- Spread the prepared sauce evenly across the pre-baked crust.
- Distribute the cooked meat mixture over the sauce.
- Sprinkle generously with shredded mozzarella.
- Return to the oven and bake for another 8–10 minutes, or until the edges are golden and the cheese is bubbly.
- Let cool for 5 minutes before slicing into squares and serving.
