This school pizza takes me straight back to childhood – soft, doughy crust, sweet tomato sauce, melty cheese, and those little squares of pepperoni. It was the best part of lunch, and I’ve recreated that nostalgic slice right here.
Table of Contents
Why I Love This Recipe
Over the years, I have enjoyed watching Whipperwheel Hollar’s YouTube page. When I stumbled onto her school pizza years ago, I knew it was something I wanted to try. I tweaked the crust recipe to make it fluffier and more like what I remember, and I think you’re going to love it.
My kids don’t get those iconic rectangle slices I looked forward to every Friday as a child, but now I can bring that nostalgia home. I’ve tried so many versions, but none hit the mark until I adjusted the crust. Now it’s soft, thick, and sturdy – just like the school pizza I remember. Here are a few other reasons I know you’ll love this recipe.
- It’s simple enough to make on a weeknight, but special enough to feel like a treat.
- My kids ask for it all the time, just like my pizza soup!
- I love that I can tweak the toppings or keep it classic. Either way, it always delivers that old-school cafeteria flavor.
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Key Ingredients and Substitutions
- All-Purpose Flour: This is the base of our pizza dough, providing structure and a chewy texture.
- Powdered Milk: It adds a rich, creamy flavor to the dough, making your pizza extra delicious.
- Sugar: A bit of sweetness helps to balance the flavors in the dough.
- Salt: It enhances the overall flavor of the pizza and helps to strengthen the gluten in the dough.
- Olive Oil: This will give your pizza dough a soft, tender crumb and a rich flavor.
- Rapid-Rise Yeast: It’s the leaven in our dough, which means it makes the dough rise and gives it a light, airy texture.
- Warm Water: This activates the yeast and helps all the ingredients come together to form a smooth dough.
- Pizza Sauce: This will be the base of your pizza, adding a tangy, savory flavor. You can use store-bought or homemade pizza sauce for this recipe.
- Shredded Mozzarella: It melts beautifully and gives your pizza that classic, gooey, cheesy goodness. Experiment with different cheeses for new flavors.
- Pepperoni: It adds a delicious, slightly spicy flavor and a bit of a chewy texture to your pizza. Try different toppings like peppers or olives for a unique twist on this classic school pizza recipe.
How to Make School Pizza
Preparation
Preheat your oven to 475˚ F. Then grease a half-size sheet pan (13”x18”), line it with parchment paper, and sprinkle more oil on top.
Step 1 – Activate the Yeast
In a cup of warm water, add the yeast. Give it a quick stir and then set it aside.
Step 2 – Mix the Dough
In a large bowl, combine the flour, powdered milk, sugar, and salt. Next, stir in the yeast and water mixture, along with the oil. Keep stirring until the dough comes together in a ball.
Step 3 – Rest the Dough
Transfer the dough to the prepared baking pan. Let it rest for 20 minutes. To make this step easier, grease your hands with oil before pressing the dough into the pan. Make sure it’s even and reaches the edges.
Step 4 – Partially Bake the Crust
Place the baking pan in the preheated oven and bake for 8 minutes.
Step 5 – Add the Pizza toppings
After 8 minutes, remove the crust from the oven. Now it’s time to add the pizza toppings. Spread the pizza sauce over the crust and then top with the pepperoni squares and mozzarella cheese.
Step 6 – Bake the Pizza
Place the pizza back in the oven and bake for an additional 8 minutes, until the cheese is melted and bubbly.
Step 7 – Let the Pizza Cool and Cut
Once the pizza is done, remove it from the oven and let it sit for a few minutes to cool. Then, it’s ready to cut into 8 large rectangles. Enjoy your homemade school pizza!
Lynette’s Tip
When spreading the dough on the pan, grease your hands with a little olive oil or water to help spread it. The dough is a little sticky, and this will help spread the dough evenly.
Storing and Reheating
- Storing: Leftover pizza can be stored in the refrigerator for up to 4 days. Make sure it’s in an airtight container to keep it fresh.
- Freezing: If you want to enjoy your pizza at a later date, it can be frozen. Place it in a freezer-safe container with parchment paper in between the slices to prevent sticking. It can be frozen for up to 2 months. When you’re ready to enjoy your frozen pizza, simply let it thaw in the refrigerator overnight.
- Reheating: You can reheat your pizza in a preheated 350°F oven for about 10 minutes. Alternatively, you can warm it in a skillet over medium heat until the cheese is melted and the crust is crispy.
What to Serve With
- For a classic school lunch, serve this school pizza recipe with some crispy tater tots and a side of creamy coleslaw.
- If you’re hosting a kids’ party, these homemade pizzas are a must-serve. Set up a pizza bar with a variety of toppings like sliced bell peppers, olives, and cooked sausage, and let the little ones make their own personalized pizzas.
Make Ahead Instructions
You can make this school pizza and store it in the refrigerator until ready to serve. It can keep for 4 days, otherwise it’s best to freeze it.
Recipe FAQs
This recipe is inspired by the classic rectangular pizza slices served in American school cafeterias. The dough is a bit different from traditional round pizza, as it’s a bit softer.
Powdered milk is used in this recipe to give the crust a softer texture and a richer flavor. If you don’t have powdered milk, any substitute will result in a different texture to your crust.
Feel free to get creative with your toppings! In addition to the pizza sauce, pepperoni, and mozzarella, you can add cooked sausage, bell peppers, onions, or any of your favorite pizza toppings.
More Pizza Recipes You’ll Enjoy
School Pizza
Equipment
- Half sheet pan (13"x18")
Ingredients
Crust
- 3 Cups all-purpose flour
- ¾ Cup powdered milk
- 2 Tablespoons sugar
- 1 teaspoon salt
- 2 Tablespoons olive oil
- 2 ¼ teaspoons rapid rise yeast 1 packet
- 1 Cup warm water
Toppings
- 1 Cup pizza sauce
- 8 oz mozzarella shredded
- 2 oz or 10 large slices pepperoni, cut into little squares
Instructions
- Preheat your oven to 475˚F. Grease a half size sheet pan (13”x18”), line with parchment paper and then sprinkle more oil on top.
- Into the cup of warm water, add your yeast. Set aside.
- In a large bowl, combine the flour, powdered milk, sugar and salt. Stir in the yeast and water along with the oil. Stir until the dough forms a ball. Move to the parchment lined baking pan and let rest for 20 minutes.
- Grease your hand with oil and press the dough into the baking pan until even and reaches the edges.
- Bake in the 475˚F oven for 8 minutes.
- Remove from the oven and top with the sauce, pepperoni squares, and mozzarella cheese. Bake for an additional 8 minutes.
- Remove from the oven and let sit a few minutes to cool until ready to cut into 8 large rectangles.
Notes
My Favorite Variations:
- Different toppings: Try different toppings like peppers or olives for a unique twist on this classic school pizza recipe.
- Homemade sauce: Make your own pizza sauce to top the pizza for a fresher, more flavorful alternative.
- Cheese: Experiment with different types of cheese for your school pizza.
