School Pizza

Yield: One 9×13-inch rectangular pizza (12 squares)
Prep Time: 25 minutes (plus 1 hour for rising)
Cook Time: 20-25 minutes
Total Time: 1 hour 50 minutes (including rise)

Intensity: Medium – This recipe requires basic yeast dough skills but is very forgiving. Perfect for a weekend baking project.

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Ingredients

For the Crust:

• 1 ½ cups warm water (around 110°F / 43°C)

• 2 ¼ teaspoons (one ¼ oz. packet) active dry yeast

• 1 tablespoon granulated sugar

• 3 ½ – 4 cups all-purpose flour, divided

• ¼ cup non-fat dry milk powder

• 1 ½ teaspoons salt

• 3 tablespoons vegetable or canola oil, plus more for the bowl

For the Sauce:

• 1 (15 oz) can tomato sauce

• 1 (6 oz) can tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon garlic powder (not garlic salt)

• 1 ½ teaspoons granulated sugar

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ cup water

For the Topping:

• 12 oz (about 3 cups) low-moisture, part-skim mozzarella cheese, freshly shredded*

• A pinch of dried oregano for sprinkling

*A Critical Note on Cheese: Do not use fresh mozzarella. The key to the authentic “sheet” of melted cheese is pre-shredded, part-skim mozzarella or grating a block of it yourself. Pre-shredded cheese contains anti-caking agents that help it melt in that specific, non-greasy way.

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Instructions

Part 1: The Pillowy Crust

1. Activate the Yeast: In the bowl of a stand mixer or a large mixing bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Give it a gentle stir and let it sit for 5-10 minutes until it becomes foamy. This “proofing” step ensures your yeast is alive and ready to make the dough rise.

2. Combine Dry Ingredients: In a separate bowl, whisk together 3 ½ cups of the flour, dry milk powder, and salt.

3. Make the Dough: Pour the oil into the yeast mixture. Attach the dough hook to your stand mixer. With the mixer on low speed, gradually add the flour mixture until a shaggy dough begins to form. Increase the speed to medium and knead for 5-7 minutes. If the dough is sticking excessively to the sides of the bowl, add the remaining ¼ cup of flour, one tablespoon at a time, until it pulls away cleanly.

   • By Hand: Stir the flour mixture into the wet ingredients with a wooden spoon until a shaggy dough forms. Turn it out onto a floured surface and knead by hand for 8-10 minutes until smooth and elastic.

4. First Rise: Lightly oil a large bowl. Shape the dough into a smooth ball, place it in the bowl, and turn it over to coat in oil. Cover the bowl with plastic wrap or a damp kitchen towel and place it in a warm, draft-free spot. Let it rise for 1 hour, or until doubled in size.

Part 2: The Signature Sauce

While the dough is rising, prepare the sauce. This is where the magic happens. In a medium saucepan, combine the tomato sauce, tomato paste, oregano, garlic powder, sugar, salt, pepper, and ½ cup of water. Whisk until smooth. Bring to a simmer over medium heat, then reduce the heat to low and let it simmer gently for 15-20 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly. Remove from heat and let it cool completely before assembling the pizza. A warm sauce will make the dough gummy.

Part 3: Assembly & The Final Bake

1. Preheat and Prepare: Preheat your oven to 475°F (245°C). Grease a standard 9×13-inch baking sheet with a light layer of oil or non-stick spray.

2. Shape the Dough: Punch down the risen dough to release the air. Turn it out directly onto the greased baking sheet. Using your oiled fingers, press and stretch the dough to fit the entire pan, pushing it all the way into the corners. If the dough springs back, let it rest for 5 minutes and then continue. The layer of dough will be thin but even.

3. Par-Bake the Crust: This is the secret to a crust that holds its own against the sauce and doesn’t get soggy. Place the dough-only pan in the preheated oven and bake for 5-7 minutes, until the surface is just set and no longer looks raw.

4. Top Like a Pro: Remove the par-baked crust from the oven. Spread the cooled sauce in an even layer over the entire surface, all the way to the edges. Sprinkle the freshly shredded mozzarella cheese evenly over the sauce. For the final authentic touch, give the entire pizza a light, uniform sprinkle of dried oregano.

5. The Final Bake: Return the pizza to the oven and bake for 15-18 minutes, or until the cheese is fully melted, bubbly, and just starting to develop a few golden spots. The edges of the crust should be a light golden brown.

6. Rest and Slice: This is the hardest part! Let the pizza cool in the pan on a wire rack for a full 5-10 minutes. This allows the cheese to set slightly, preventing a chaotic, saucy mess when you cut it. Using a pizza cutter or a large chef’s knife, slice into 12 equal rectangles.

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Nutrition Information (Per Serving – 1 Square)

• Calories: ~285

• Total Fat: 9g

• Saturated Fat: 4.5g

• Cholesterol: 20mg

• Sodium: 580mg

• Total Carbohydrates: 36g

• Dietary Fiber: 2g

• Sugars: 5g

• Protein: 13g

Note: Nutritional information is an estimate and can vary based on specific ingredient brands and measurements.

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The Last Slice: A Note on Nostalgia

This recipe is more than the sum of its parts. It’s about the texture—the soft, yielding crust, the smooth, uncomplicated sauce, and the perfectly melted, non-gourmet cheese that pulls apart in a satisfying sheet. It’s about eating a square, not a triangle. It tastes best when shared, preferably with someone who also remembers the sound of the lunch bell. So, serve it up, maybe with a side of carrot sticks and an individual carton of milk, and take a delicious bite straight back to the best part of the school day.