The classic “School Pizza” – especially the kind served in U.S. cafeterias from the ’70s to ’90s – is a nostalgic favorite known for its rectangular shape, soft thick crust, and simple cheese and meat toppings. Here’s how to recreate that at home!
Classic School Cafeteria Pizza Recipe
Crust Ingredients:
- 2 1/4 tsp (1 packet) active dry yeast
- 1 1/4 cups warm water (110°F / 45°C)
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp vegetable oil
- 3 1/2 to 4 cups all-purpose flour
Sauce Ingredients:
- 1 (8 oz) can tomato sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
Toppings:
- 2 to 3 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese (optional for the nostalgic flavor)
- Pepperoni, cooked ground beef, sausage, or just cheese
- Optional: diced green peppers or onions (some schools used them)
Directions:
1. Make the Dough:
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Stir in salt, oil, and 2 cups of flour. Gradually add more flour until a soft dough forms.
- Knead on a floured surface for 5–7 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 30–60 minutes until doubled.
2. Preheat Oven & Prepare Pan:
- Preheat oven to 475°F (245°C).
- Grease a 10×15-inch sheet pan (or similar) with oil or cooking spray.
3. Shape the Crust:
- Punch down the dough and press it into the prepared pan.
- Use your fingers to stretch and press it evenly into the corners.
- Let it rest for 10 minutes to puff slightly.
4. Make the Sauce:
- Mix all sauce ingredients in a bowl. Adjust seasoning to taste.
- Spread a thin, even layer over the dough.
5. Add Toppings:
- Sprinkle mozzarella and cheddar over the sauce.
- Add pepperoni or other toppings as desired.
6. Bake:
- Bake for 13–16 minutes until the crust is golden and cheese is bubbly and slightly browned.
7. Slice into Rectangles:
- Let cool for 5 minutes, then slice into classic rectangles.
Notes:
- For an extra-authentic touch, use government-issued commodity cheese (hard to get, but cheddar/mozzarella blend mimics it).
- Crust should be soft but sturdy, like focaccia – avoid making it too thin.
- Some school versions added a sprinkle of parmesan or dry milk powder to the cheese mix.