The School Pizza Recipe – Don’t Lose This Recipe

The School Pizza Recipe is the ultimate blast from the past—thick, cheesy, and packed with nostalgia. With a soft, bready crust, zesty tomato sauce, and that perfect golden cheese on top, this rectangular slice brings back all the good memories of pizza day in the cafeteria. It’s simple, satisfying, and just as delicious today as it was back then.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make in a big batch and always a hit with both kids and adults. The thick, fluffy crust is comforting and sturdy, and the sauce and cheese balance each other out beautifully. Whether I’m reliving school lunch memories or introducing this classic to someone new, it never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Warm water

• Active dry yeast

• Granulated sugar

• Olive oil

• All-purpose flour

• Salt

For the sauce and toppings:

• Canned tomato sauce

• Garlic powder

• Onion powder

• Dried oregano

• Dried basil

• Shredded mozzarella cheese

• Shredded cheddar cheese (optional for that classic school pizza vibe)

• Cooked ground beef or sliced pepperoni (optional)

Directions

1. I mix warm water, yeast, and sugar in a bowl and let it sit for about 10 minutes until foamy.

2. I stir in olive oil, flour, and salt, kneading until a soft dough forms. I let it rise in a greased bowl for 1 hour until doubled.

3. I preheat the oven to 475°F and grease a sheet pan (10×15 inches works well).

4. I punch down the dough and press it evenly into the pan.

5. I mix the tomato sauce with garlic powder, onion powder, oregano, and basil, then spread it over the dough.

6. I sprinkle mozzarella (and cheddar if using) over the sauce, then add any toppings I like.

7. I bake for 15–18 minutes, until the crust is golden and the cheese is melted and bubbly.

8. I let it cool slightly, then slice into those iconic school-style rectangles.

Servings and timing

This recipe serves 8–10 people. It takes about 15 minutes to prep, 1 hour to rise, and 15–18 minutes to bake—ready in under 1.5 hours total.

Variations

I sometimes add pepperoni, diced green peppers, or mushrooms for a deluxe version. For a meatless option, I load it with extra cheese and herbs. And if I want a slightly crispier crust, I bake it on a preheated pizza stone or steel.

Storage/Reheating

Leftovers can be stored in the fridge for up to 4 days. I reheat slices in a 375°F oven for 8–10 minutes or in the toaster oven to bring back that fresh-baked taste. It freezes well too—just wrap tightly and reheat from frozen when needed.

FAQs

Can I use store-bought dough?

Yes, I’ve used refrigerated pizza dough in a pinch. Just let it come to room temperature before stretching.

How do I make the crust soft like school pizza?

I keep the dough thick and don’t overbake. A greased pan and high oven temperature help create that golden bottom and soft interior.

What cheese blend tastes the most like school pizza?

A mix of mozzarella and a bit of cheddar gives that nostalgic flavor and the classic orange hue I remember from cafeteria trays.

Can I make this gluten-free?

Yes, I use a gluten-free pizza dough mix and follow the same process. It still turns out delicious.

Can I double the recipe for a crowd?

Absolutely. I double the dough and use a larger sheet pan or two pans. Just keep an eye on the bake time—it might need a few more minutes.

Conclusion

The School Pizza Recipe is a slice of pure nostalgia that’s too good to lose. It’s cheesy, comforting, and easy to make for any occasion. Whether I’m feeding a hungry family or just treating myself to a little blast from the past, this recipe brings back all the cafeteria magic—one bite at a time.

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