Why You’ll Love This Recipe

I love this recipe because it brings back all the nostalgic memories of school lunches. The slightly chewy crust, the perfectly seasoned meat topping, and the gooey melted cheese all come together to recreate that classic cafeteria-style pizza I remember. It’s not just a hit with kids, but adults love it too. Making it at home means I get to control the ingredients and tailor it exactly how I like it. The School Pizza Recipe

ingredients

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

ground beef
onion, finely chopped
garlic powder
salt
pepper
pizza sauce
shredded mozzarella cheese
shredded cheddar cheese
bread flour
dry milk
sugar
active dry yeast
vegetable oil
warm water

directions

I start by preparing the dough. In a large bowl, I mix bread flour, dry milk, sugar, and yeast. Then I add warm water and vegetable oil, stirring until a dough forms. I knead it until smooth and let it rise until it doubles in size.
While the dough is rising, I cook the ground beef with chopped onions in a skillet. Once browned, I drain the fat and season with garlic powder, salt, and pepper.
After the dough has risen, I roll it out onto a greased baking sheet to form a thick crust, like traditional school pizza.
I spread a generous layer of pizza sauce over the dough, then add the seasoned ground beef mixture.
I top everything with a mix of shredded mozzarella and cheddar cheese.
I bake the pizza in a preheated oven at 475°F (245°C) for about 12-15 minutes, until the crust is golden and the cheese is bubbly.
I let it cool slightly before slicing into rectangular school-style servings.

Servings and timing

This recipe makes 12 square slices and takes about 1 hour and 30 minutes from start to finish, including rise time and baking.

Variations

Sometimes I switch up the toppings to include turkey pepperoni or sausage instead of ground beef. I also like to add a pinch of Italian seasoning to the meat mixture for an herby kick. For a vegetarian version, I skip the meat and load the pizza with bell peppers, mushrooms, and olives.

storage/reheating

I store leftover slices in an airtight container in the fridge for up to 4 days. When I want to reheat, I place them in a 350°F oven for about 10 minutes or until warmed through. The microwave works too, but the crust stays crispier with the oven method.

FAQs

How do I get the crust to taste like school pizza?

I use dry milk in the dough, which gives it that authentic texture and flavor found in school cafeteria pizza.

Can I freeze the pizza?

Yes, I freeze baked slices wrapped tightly in foil and stored in freezer bags. They last up to 2 months and reheat well in the oven.

What type of cheese works best?

I stick with mozzarella and cheddar for that classic flavor, but I sometimes add a bit of provolone for extra richness.

Can I make the dough ahead of time?

Yes, I prepare the dough and let it rise, then refrigerate it overnight. It makes assembly quicker the next day.

Is there a substitute for dry milk?

If I don’t have dry milk, I use warm milk instead of water, reducing the amount slightly to account for liquid content.

Conclusion

Recreating school pizza at home is one of my favorite comfort food projects. It’s satisfying, fun to make, and everyone I serve it to loves it. Whether I stick to the classic version or try out new toppings, it always hits the spot. Give it a try and bring a little cafeteria nostalgia into the kitchen.