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School Cafeteria Pizza

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This homemade School Cafeteria Pizza recipe recreates the nostalgic, fluffy rectangular pizza slices from school lunchrooms, complete with a pourable crust, rich tomato sauce, and classic toppings.

Ingredients

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  • 1 tbsp shortening
  • 1½ tbsp cornmeal
  • 2½ tsp yeast
  • 1⅔ cups warm water
  • 2½ cups all-purpose flour
  • ⅔ cup dry milk powder
  • 2 tbsp granulated sugar
  • ¼ tsp salt
  • 1½ tsp oil
  • 2 cups tomato sauce (passata)
  • 3 tbsp tomato paste
  • 2 cloves garlic, minced
  • 1 tsp sugar
  • 1 tsp onion powder
  • 1½ tsp dried basil
  • 1 tsp dried oregano
  • ¼ tsp Chinese five spice powder
  • Salt and black pepper to taste
  • 2 cups shredded mozzarella cheese
  • 2 tbsp grated Parmesan cheese
  • Optional: bacon, sausage, pepperoni, onions, green peppers, olives

Instructions

  1. Combine yeast and warm water in a mixing bowl. Let sit for 4–5 minutes.
  2. Add flour, salt, sugar, dry milk powder, and oil. Beat for 10 minutes until mostly smooth.
  3. Grease a 13×18-inch baking sheet with shortening and sprinkle with cornmeal.
  4. Pour batter into the pan and spread evenly with a spatula. Let rest for 20 minutes.
  5. Preheat oven to 450°F (232°C).
  6. Bake the crust for 10 minutes.
  7. While the crust bakes, combine all sauce ingredients in a saucepan. Simmer for 15 minutes and set aside.
  8. Remove crust from oven. Spread sauce evenly over crust, then add cheeses and toppings.
  9. Return to oven and bake for 10–15 more minutes until cheese is melted and edges are golden.
  10. Let cool for 5 minutes before slicing into squares and serving.

Notes

  • Extra sauce can be frozen in ice cube trays for later use.
  • You can halve the crust recipe and use a 9×13 pan for a smaller batch.
  • Use part-skim mozzarella or whole wheat flour for a lighter version.
  • Hand mixers work fine if a stand mixer isn’t available.
  • Reheat leftovers in the oven or air fryer for a crispier texture.

Nutrition

Find it online: https://recipeeasily.com/school-cafeteria-pizza/