If you are in the mood for a little bit of nostalgia, try making this school cafeteria style pizza. It is made in a sheet pan, so you get the classic rectangle pieces with thick, soft crust and cheese all the way to the edges. It is just like what we had in grade school.
Remember back in elementary school when pizza day was the highlight of the week? This is a way to get a similar feeling at home.
This pizza is different than what you typically think of when you think of pizza. The first difference is the shape.
Baking it in sheet pan makes it easy to get square or rectangle pieces, just like the good old days. Plus the dough is more of a batter that is spread into the pan rather than a tighter pizza dough you might be used to.
That helps to get the softer texture like the good old days. Spread the sauce and cheese all the way to the edges, and you are really in business.
Then, the whole pizza is the good stuff. Even the kids won’t leave pizza crust bones behind.
When I was in elementary school, the pizza was always either plain cheese or it was topped with some ground beef. However, you can top your pizza however you’d like.
We decided to use sausage this time. However, ham and/or veggies would be great.
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Why You’ll Love This Recipe:
- It tastes like childhood.
- It’s a great way to feed a crowd. You can make a bunch of pizza without having to cycle a ton of them through the oven.
- The batter style dough is simple to put together.
- The leftovers reheat well.
- You can also freeze extra slices for later.
Okay, that is enough blabbering on. Lets get to the pizza recipe!
School Cafeteria Style Pizza
Ingredients
- 1 Tablespoon shortening or oil
- 1½ Tablespoons cornmeal
- 1 0.25 oz packet yeast
- 1⅔ cup water
- 2½ cups all-purpose flour
- ¾ cup dry milk powder
- 2 Tablespoons granulated sugar
- ¼ teaspoon salt
- 1½ teaspoons vegetable oil
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- toppings of your choice
Instructions
- Grease a half sheet pan (13x18x1-inch) pan with 1 Tablespoon shortening or oil. Sprinkle with 1½ Tablespoons cornmeal and set aside.
- In the bowl of a stand mixer, dissolve 1 0.25 oz packet yeast in 1⅔ cup water. Let stand for a few minutes.
- Add 2½ cups all-purpose flour, ¾ cup dry milk powder, 2 Tablespoons granulated sugar, ¼ teaspoon salt and 1½ teaspoons vegetable oil to the bowl. Mix on low for 10 minutes. It's okay if it looks a little bit lumpy.
- Spread batter into the prepared pan. Let rest for 20 minutes while you preheat the oven to 475℉.
- Bake the crust for 10 minutes.
- Remove from the oven and top with sauce, cheese, and your favorite pizza toppings.
- Return to the oven and bake for 10-15 more minutes or until the cheese is melted and starting to brown.
- Slice and serve.
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