“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.

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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

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Instructions

Step 1: Make the Crust

1. Preheat your oven to 475°F (245°C). Lightly coat an 18×13 inch sheet pan with cooking spray and line with parchment paper.
2. In a large mixing bowl, combine flour, powdered milk, sugar, yeast, and salt.
3. Add warm water and vegetable oil. Stir until the mixture forms a soft, sticky dough.
4. 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.
5. Bake the crust for 8–10 minutes, then remove from the oven and set aside.

Step 2: Cook the Meat

1. In a skillet over medium heat, cook the sausage and ground chuck until browned and crumbled.
2. Season with salt and pepper. Drain any grease and set the cooked meat aside.

Step 3: Mix the Sauce

1. 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

1. Spread the prepared sauce evenly across the pre-baked crust.
2. Distribute the cooked meat mixture over the sauce.
3. Sprinkle generously with shredded mozzarella.
4. Return to the oven and bake for another 8–10 minutes, or until the edges are golden and the cheese is bubbly.
5. Let cool for 5 minutes before slicing into squares and serving.