Description
A homemade version of the classic rectangular pizza served in school cafeterias, complete with a soft crust, savory sauce, and melted cheese.
Ingredients
Units
Scale
For the crust:
- 2 1/2 cups all-purpose flour
- 3/4 cup instant non-fat dry milk powder
- 2 tablespoons granulated sugar
- 1 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 2/3 cups warm water (about 110°F/43°C)
- 1 1/2 teaspoons vegetable oil
- 1 tablespoon shortening (for greasing the pan)
- 1 1/2 tablespoons cornmeal (for dusting the pan)
For the sauce:
- 1 1/3 cups pizza sauce (store-bought or homemade)
For the toppings:
- 2 cups shredded mozzarella cheese
- Optional: pepperoni slices, cooked ground beef, diced bell peppers, or other preferred toppings
Instructions
- Prepare the crust:
- In a large mixing bowl, combine the flour, dry milk powder, sugar, yeast, and salt.
- Add the warm water and vegetable oil to the dry ingredients. Mix until a batter forms; it will be slightly sticky.
- Cover the bowl with a clean cloth and let the dough rest for about 20 minutes to allow the yeast to activate.
- Preheat the oven:
- Preheat your oven to 475°F (246°C).
- Grease a half-sheet pan (approximately 18×13 inches) with the shortening and sprinkle cornmeal evenly over the greased surface.
- Shape and pre-bake the crust:
- Pour the rested dough onto the prepared baking sheet. Using your fingers or a spatula, spread the dough evenly to cover the entire pan. If the dough is too sticky, lightly oil your hands to prevent sticking.
- Let the dough rest in the pan for an additional 10 minutes.
- Bake the crust in the preheated oven for 8-10 minutes until it is set but not browned.
- Add sauce and toppings:
- Remove the crust from the oven and spread the pizza sauce evenly over the surface, leaving a small border around the edges.
- Sprinkle the shredded mozzarella cheese over the sauce. Add any additional toppings as desired.
- Bake the pizza:
- Return the pizza to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly, and the crust is lightly golden.
- Serve:
- Remove the pizza from the oven and let it cool for a few minutes.
- Slice into rectangles to mimic the classic school cafeteria style and serve warm.
Notes
- For an authentic touch, use a blend of cheeses similar to the “government cheese” used in schools, such as a mix of cheddar and mozzarella.
- This recipe is adaptable; feel free to customize the toppings to your preference.
- Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.