The School Pizza Recipe

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Classic Taste You Can Make at Home

Introduction

School pizza holds a nostalgic place in many people’s hearts. Whether you enjoyed it in a cafeteria or a lunch hall, its unique taste is unforgettable. This article will guide you through the process of making authentic school pizza at home, ensuring you achieve that perfect balance of crisp crust, savory filling, and tangy sauce.

Ingredients Breakdown

Crust

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

Filling

  • 1/2 lb Italian sausage
  • 1/2 lb ground chuck
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 (8oz) block mozzarella cheese

Sauce (Prepare a Day Before)

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

Step-by-Step Preparation

Dough Making

  1. In a bowl, combine flour, powdered milk, sugar, yeast, and salt.
  2. Gradually add warm water and vegetable oil, mixing until dough forms.
  3. Knead the dough for 5-7 minutes until smooth.
  4. Let it rest for 30 minutes.

Sauce Preparation

  1. In a saucepan, heat olive oil over medium heat.
  2. Add minced garlic and cook for 1 minute.
  3. Stir in tomato paste, water, and spices.
  4. Simmer for 15 minutes, then let cool before storing overnight.

Assembling the Pizza

  1. Preheat oven to 450°F.
  2. Roll out the dough onto a greased baking sheet.
  3. Spread prepared sauce evenly.
  4. Add cooked sausage and ground chuck.
  5. Top with shredded mozzarella cheese.

Baking Tips and Tricks

  • Bake at 450°F for 15-18 minutes until crust is golden brown.
  • Let the pizza rest for 5 minutes before slicing.
  • Use a pizza stone for an extra crispy crust.

Customizing Your School Pizza

  • Meat Options: Pepperoni, ham, turkey
  • Cheese Variations: Cheddar, provolone, parmesan
  • Vegetarian Alternatives: Mushrooms, bell peppers, spinach

Nutritional Information

  • Calories: ~350 per slice
  • Protein: 18g
  • Carbohydrates: 40g
  • Fat: 15g
  • Healthier Substitutes: Whole wheat flour, turkey sausage, reduced-fat cheese

Pairing Suggestions

  • Sides: Caesar salad, coleslaw, garlic bread
  • Beverages: Lemonade, iced tea, soda
  • Dips: Ranch, marinara, garlic butter

Storage and Reheating

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Wrap slices individually and freeze for up to 3 months.
  • Reheating: Bake at 350°F for 10 minutes or microwave for 45 seconds.

Common Mistakes to Avoid

  • Dough Issues: Avoid over-kneading or under-proofing.
  • Sauce Problems: Don’t over-season; let the sauce rest for deeper flavor.
  • Baking Errors: Use parchment paper to prevent sticking.

FAQs

1. Can I use store-bought pizza dough?

Yes, but homemade dough gives the best flavor and texture.

2. How do I make this pizza gluten-free?

Use gluten-free flour and a yeast substitute.

3. What if I don’t have powdered milk?

Replace it with an equal amount of regular milk, reducing water slightly.

4. Can I make this pizza in a cast-iron skillet?

Yes, it will create a crispier crust but may require longer baking time.

5. What’s the best way to achieve a crunchy crust?

Use a pizza stone or preheat your baking sheet before placing the pizza.

6. How can I make the sauce thicker?

Simmer it longer to reduce the water content.

Conclusion

Making school pizza at home is easier than you think! With fresh ingredients and proper techniques, you can recreate that classic cafeteria-style pizza with a homemade touch. Gather your ingredients and start baking today!

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