Recipe Items
Bottom layer:
3/4 cup of flour
a quarter cup of milk powder
two teaspoons of sugar
one packet of rapid-rise yeast
3/4 teaspoon of salt
1/3 cup of hot water (110–115 degrees)
Half a teaspoon of vegetable oil
Filling:
half a pound of Italian salami
Ground chuck, half a pound
half a teaspoon of chilli powder
half a teaspoon of salt
a single 8-oz brick of sharp mozzarella
Sauce (which I prepare in advance): 1 can of tomato paste, 6 ounces
a half cup of water
Olive oil, 1/3 cup
2 minced garlic cloves
1/100 teaspoon of salt
half a teaspoon of pepper
0.5 teaspoons of dried oregano
half a teaspoon of dried basil
half a teaspoon of dried rosemary
Steps
For the crust, have the oven preheated to 475 degrees. 5.
Coat an 18 by 13-inch baking pan with Pam and set parchment paper on top.
In a big basin, combine the flour, powdered milk, sugar, yeast, and salt. Blend by whisking.
To warm water, add oil. Stir the flour mixture in. To make batter, stir with a wooden spoon.
Avoid dry patches at all costs; lumps are less important.
Evenly distribute the dough onto the sheet pan using your fingers.
After 5 minutes of resting, you should be able to get the dough to cooperate.
For 8 to 10 minutes, bake just the crust. Take out of oven and put on a plate.
filling: crumble the meats after browning them with salt and pepper. Remove any excess water and put aside.
Sauce it up.
Gather the crust pieces that are halfway baked:
Cover the crust with sauce.
Garnish with meat.
Add some cheese.
Ten minutes at 475 degrees is the recommended baking time.
When the cheese begins to get a golden brown color, remove from heat.
After five minutes, slice and serve.
To customize your School Pizza Recipe, try experimenting with different toppings such as turkey pepperoni, cooked sausage, shredded chicken, or even a medley of vegetables like bell peppers, mushrooms, and onions for a veggie-friendly version.
You can also mix cheeses like mozzarella, cheddar, or provolone for a richer flavor.
For a healthier crust, substitute part of the flour with whole wheat flour or add herbs like oregano and basil directly to the dough for extra seasoning.
When making the sauce, adjust the seasoning by adding a pinch of red pepper flakes for heat or a dash of sugar to balance acidity.
Finally, ensure the crust turns out perfect by letting the dough rest a bit longer if it feels too stiff, and always preheat the oven fully before baking.
These tips and variations allow you to tailor the recipe to your taste and make it even more delicious!
To store your School Pizza, first let it cool completely to prevent condensation and sogginess.
For short-term storage, place the pizza slices in an airtight container or wrap them tightly in plastic wrap or aluminum foil and refrigerate for up to 3–4 days.
For longer storage, place the slices in a single layer in a freezer-safe container or wrap each slice in foil before placing them in a freezer bag.
The pizza can be frozen for up to 2 months.
When reheating refrigerated slices, use an oven at 350°F (175°C) for 10–12 minutes for a crispy crust, or microwave for 1–2 minutes for a quicker option.
For frozen pizza, thaw overnight in the fridge before reheating, or bake directly from frozen at 375°F (190°C) for 15–20 minutes.
Proper storage and reheating will keep your pizza fresh and delicious!