This school cafeteria pizza uses a soft, easy-to-spread yeast crust on an 18×13-inch sheet pan. A tomato-herb sauce, crumbled sausage and ground beef, and mozzarella give it the familiar rectangular-pizza flavor. Bake the crust first, add the toppings, then finish baking until the cheese begins to brown.
Recipe Details
- Pan: 18×13 inches (about 46×33 cm)
- Oven: 475°F (about 245°C)
- First bake: 8–10 minutes
- Second bake: 8–10 minutes
- Rest before cutting: 5 minutes
Ingredients
Crust
- 2⅔ cups flour
- ¾ cup powdered milk
- 2 tablespoons sugar
- 1 package quick-rise yeast
- 1 teaspoon salt
- 1⅔ cups warm water, 110–115°F (about 43–46°C)
- 2 tablespoons vegetable oil
Meat and cheese topping
- ½ lb Italian sausage
- ½ lb ground chuck
- ½ teaspoon pepper
- ½ teaspoon salt
- 1 (8 oz) block mozzarella cheese, grated
Tomato-herb sauce
- 1 (6 oz) can tomato paste
- 1½ cups water
- ⅓ cup olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ tablespoon dried oregano
- ½ tablespoon dried basil
- ½ teaspoon dried rosemary
How to Make School Cafeteria Pizza
Prepare the oven, pan and sauce
Preheat the oven to 475°F (about 245°C). Grease an 18×13-inch sheet pan. Stir the tomato paste, water, olive oil, garlic, salt, pepper, oregano, basil and rosemary together to make the sauce. If preparing the sauce the day before, keep it covered in the refrigerator.
Mix the crust
Whisk the flour, powdered milk, sugar, yeast and salt in a large bowl. Combine the oil and warm water, pour into the dry ingredients and stir with a wooden spoon until there are no dry spots. A few lumps are fine.
Spread and prebake
Spread the soft dough evenly over the pan with your fingertips. If it resists spreading, let it rest for 5 minutes and try again. Bake the crust for 8–10 minutes, then set aside.
Cook the meat
Brown the Italian sausage and ground chuck with the topping salt and pepper, breaking the meat into crumbles. Cook through, then drain. Ground beef and pork sausage should reach 160°F (71°C); use 165°F (74°C) if using poultry sausage.
Top and finish baking
Spread sauce over the partially baked crust. Add the cooked meat and grated mozzarella. Bake at 475°F for another 8–10 minutes, until the cheese starts to brown.
Rest and cut
Let the pizza stand for 5 minutes, then cut into rectangular slices and serve.
Tips and Common Mistakes
- Spread the soft crust into an even layer so the edges and middle bake together.
- Prebake the crust before adding sauce, meat and cheese.
- Drain the cooked meat to keep extra grease off the crust.
- Use the specified pan size; changing the pan changes the crust thickness.
- If using a liner, check that it is rated for the 475°F oven temperature.
Storage and Make-Ahead Tips
Refrigerate leftover pizza promptly in covered containers. Reheat portions until hot throughout; the crust is firmer when reheated in the oven rather than covered with steam.
Frequently Asked Questions
Is this pizza dough supposed to be soft?
Yes. This is a soft, spreadable yeast dough. Stir until no dry flour remains, then spread it with your fingertips rather than trying to roll it like a firm pizza dough.
Why is the crust baked twice?
The first bake starts setting the base before the sauce and toppings are added. The second bake heats the toppings and browns the cheese.
Can I prepare the sauce ahead?
Yes. Mix the listed sauce ingredients, cover and refrigerate until needed. Keep the prepared sauce covered in the refrigerator until needed.
What pan does this recipe use?
Use an 18×13-inch sheet pan. A smaller pan makes a thicker crust and changes the baking time.