Name: The School Pizza Recipe – Don't Lose This Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef or sausage; 1 onion, chopped; 1 cup pizza sauce or tomato sauce with Italian seasoning; 2 cups shredded mozzarella cheese; 6 slices American cheese; 3 cups all-purpose flour; 1/4 cup dry milk powder; 1 tbsp sugar; 1 tsp salt; 1 tbsp instant dry yeast; 1 1/4 cups warm water; 2 tbsp vegetable oil

This classic school pizza recipe brings back the nostalgic flavors of the rectangular slices I used to enjoy in the cafeteria. With a soft crust, savory meat topping, and gooey melted cheese, it’s just like the beloved pizza from childhood lunches. It’s simple, satisfying, and perfect for feeding a hungry family or reliving great memories. The School Pizza Recipe – Don't Lose This Recipe

Why You’ll Love This Recipe

I love how this school pizza recipe perfectly recreates the unique texture and flavor of those cafeteria slices. It’s an easy crowd-pleaser, ideal for casual dinners or even school-themed parties. Plus, the ingredients are basic and affordable, and the process is straightforward. I can customize it with different toppings if I feel like switching things up.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef or sausage
Onion, chopped
Pizza sauce or tomato sauce with Italian seasoning
Shredded mozzarella cheese
American cheese slices
All-purpose flour
Dry milk powder
Sugar
Salt
Instant dry yeast
Warm water
Vegetable oil

directions

I start by preheating my oven to 475°F (245°C).
In a large bowl, I mix flour, dry milk powder, sugar, salt, and yeast. I add warm water and oil, then mix until a dough forms.
I knead the dough until it’s smooth and let it rest for about 20 minutes.
While the dough rests, I cook the ground beef and onions in a skillet until browned and crumbly. Then I drain any excess fat.
I roll out the dough and press it into a greased sheet pan.
I spread pizza sauce over the dough, then add the cooked meat mixture evenly.
I layer American cheese slices, followed by a generous amount of shredded mozzarella.
I bake the pizza in the preheated oven for 12–15 minutes, or until the cheese is melted and bubbly and the crust is golden.
Once done, I let it cool slightly before slicing into rectangles.

Servings and timing

This recipe makes about 12 square slices, perfect for serving 6 people. It takes approximately 30 minutes to prepare and 15 minutes to bake, so I usually have it ready in about 45 minutes total.

Variations

Sometimes I swap the beef with turkey or a vegetarian meat substitute. I’ve also tried adding chopped green peppers, mushrooms, or olives for more variety. For a spicier kick, I sprinkle red pepper flakes or drizzle a little hot sauce over the top before serving.

storage/reheating

I store leftover slices in an airtight container in the fridge for up to 4 days. To reheat, I pop a slice in the oven at 350°F for about 10 minutes or use the microwave for 1–2 minutes until warmed through.

FAQs

How can I make the crust softer like the school version?

I use a higher ratio of water in the dough and let it rest before baking to achieve that soft, tender texture.

Can I use store-bought dough?

Yes, I’ve used store-bought dough when I’m short on time. It works well, though the homemade version is closer to the original taste.

What cheese is best for authentic school pizza?

A combination of American cheese slices and mozzarella gives me the most authentic flavor and texture.

Can I freeze school pizza?

Yes, I freeze slices individually wrapped and stored in a freezer bag. They reheat well in the oven.

What kind of pan should I use?

I use a standard sheet pan or jelly roll pan to get that classic rectangular shape and even baking.

Conclusion

This school pizza recipe is more than just a meal—it’s a slice of nostalgia that brings me right back to simpler times. I love how easy and adaptable it is, making it a favorite in my meal rotation. Don’t lose this recipe—it’s too good not to keep!