Here’s a classic School-Style Pizza recipe—simple, cheesy, and nostalgic, just like the ones served in cafeterias:
🍕 School Pizza
🧾 Ingredients (makes 1 large pizza, ~8 slices)
For the dough:
- 2 ½ cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 packet (7 g / 2 ¼ tsp) active dry yeast
- 1 cup warm water (110°F / 43°C)
- 2 tbsp olive oil
For the topping:
- ½–¾ cup pizza sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- Optional: sliced pepperoni, ham, or vegetables (bell peppers, mushrooms, olives)
- 1 tsp dried oregano or Italian seasoning
👩🍳 Instructions
- Prepare the dough
- In a small bowl, dissolve yeast and sugar in warm water. Let sit 5–10 minutes until foamy.
- In a large bowl, combine flour and salt. Add yeast mixture and olive oil. Mix until dough forms.
- Knead on a floured surface 5–7 minutes until smooth.
- Place in a greased bowl, cover, and let rise 1–1.5 hours until doubled.
- Preheat oven
- Preheat oven to 220°C (425°F).
- Shape the pizza
- Punch down dough and roll out to desired thickness on a greased or parchment-lined baking sheet.
- Add toppings
- Spread pizza sauce evenly.
- Sprinkle mozzarella cheese and add optional toppings.
- Sprinkle oregano or Italian seasoning on top.
- Bake
- Bake 12–18 minutes, until crust is golden and cheese is melted and bubbly.
- Serve
- Slice into squares or wedges, just like school pizza. Serve warm.
🔥 Tips & Variations
- Chewier crust: Let dough rise twice—once before shaping, once after shaping for 15–20 minutes.
- Extra cheesy: Use a mix of mozzarella and cheddar or provolone.
- Veggie-friendly: Add bell peppers, onions, or spinach for a school pizza twist.
- Pan pizza style: Bake in a greased 9×13-inch pan for thicker, soft-edged slices.
I can also give you a fast, no-yeast school pizza version that’s ready in under 30 minutes with a soft, cafeteria-style crust.
Do you want me to share that shortcut version?
