Ingredients for the Crust

  • 2 and 2/3 cups all-purpose flour
  • 3/4 cup powdered milk
  • 2 tablespoons sugar
  • 1 package (2¼ tsp) quick-rise yeast
  • 1 teaspoon salt
  • 1 and 2/3 cups warm water (110–115°F)
  • 2 tablespoons vegetable oil

The combination of powdered milk and sugar gives this dough a slightly sweet and rich flavor. The yeast ensures it rises beautifully, creating a thick, pillowy crust.

Ingredients for the Sauce

  • 1 can (6 oz) tomato paste
  • 1 ½ cups water
  • 1/3 cup olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ tablespoon dried oregano
  • ½ tablespoon dried basil
  • ½ teaspoon dried rosemary

This sauce is best made a day ahead. Resting it overnight allows the flavors of the herbs and garlic to meld, resulting in a deeper, richer sauce that perfectly complements the crust.

Ingredients for the Toppings

  • ½ pound Italian sausage
  • ½ pound ground chuck (or lean ground beef)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 block (8 oz) mozzarella cheese, shredded

This blend of meats creates the ideal balance of flavor. The mozzarella melts into a golden, gooey layer that ties everything together, just like the school version you remember.

Preparing the Sauce

To make the sauce, start by combining the tomato paste, water, and olive oil in a medium saucepan over medium heat. Stir well until smooth. Add the minced garlic, salt, pepper, and herbs. Let the mixture simmer gently for about 15 minutes, stirring occasionally. Once done, remove it from heat and cool completely before storing it in an airtight container overnight.

Letting the sauce rest allows it to develop that mellow sweetness and depth that made the original so satisfying.

Making the Dough

In a large mixing bowl, whisk together the flour, powdered milk, sugar, salt, and yeast. Gradually pour in the warm water and oil, mixing with a wooden spoon or dough hook until a soft dough forms.

Knead the dough for about 8–10 minutes on a lightly floured surface until it becomes smooth and elastic. This process develops the gluten, giving your crust that signature chewy bite.

Letting the Dough Rise

Lightly oil a bowl, place the dough inside, and cover it with a damp towel or plastic wrap. Allow it to rise in a warm place for 30–45 minutes, or until doubled in size. The dough should be soft, airy, and fragrant — the perfect base for your nostalgic pizza creation.

Preparing the Meat Topping

In a skillet over medium heat, cook the Italian sausage and ground beef together until browned and crumbly. Season with salt and pepper. Drain any excess fat and set the mixture aside to cool. This combination delivers that savory, hearty topping that was a staple on school pizza slices.

Shaping the Pizza

Once the dough has risen, punch it down gently to release excess air. Lightly grease a rectangular baking sheet (around 10×15 inches) and press the dough evenly into the pan, making sure to reach all the corners. The dough should be about ½ inch thick — thick enough to be soft and bread-like, but not overly heavy.

Prebaking the Crust

To achieve that perfect school pizza texture, prebake the crust before adding toppings. Bake it at 475°F (245°C) for about 8 minutes. This step helps prevent the crust from becoming soggy once the sauce and cheese are added.

Assembling the Pizza

Remove the partially baked crust from the oven and spread the prepared sauce evenly across the surface. Use the back of a spoon to reach all the edges. Next, sprinkle a generous layer of shredded mozzarella cheese, followed by the cooked sausage and beef mixture. Distribute the toppings evenly for that classic cafeteria-style look.

Baking the Pizza

Place the pan back into the oven and bake for an additional 10–12 minutes, or until the cheese is fully melted, bubbly, and slightly golden. The crust should have a soft interior with lightly crisp edges. The smell at this stage will be exactly like the one you remember from those school days — warm, cheesy, and irresistible.

Cooling and Cutting

Allow the pizza to rest for about five minutes before slicing. This gives the cheese time to set slightly, making it easier to cut cleanly. For an authentic touch, slice it into rectangular pieces, just as it was served in the cafeteria.

Serving Suggestions

To complete the nostalgic experience, serve your pizza with a simple side salad, corn, or a small cup of fruit. And of course, nothing pairs better with a slice of school pizza than a cold carton of chocolate milk. It’s the ultimate throwback meal that brings smiles to every generation.