Ultimate School Pizza Recipe – Easy and Delicious

The Ultimate School Pizza is more than just a meal; It’s a warm embrace of nostalgia, a comforting embrace of simpler times. Remember those Friday afternoons, when the aroma coming from the cafeteria promised pure, unadulterated joy? This is the magic we are capturing today. This is no ordinary pizza; It’s a tribute to the beloved, slightly-crisp-crust, completely cheesy squares that sparked countless childhood memories. We’ve painstakingly recreated that iconic flavor profile, focusing on the delightful balance of tangy tomato sauce, a generous layer of melted mozzarella and that unmistakable chewy but slightly crunchy crust. Get ready to transport yourself back to those happier days with every bite of The Ultimate School Pizza. It’s a taste of pure happiness, a great addition to your kitchen.

Material:

2⅔ cups flour
¾ cup powdered milk
2 tbsp sugar
1 packet instant yeast
1 teaspoon salt
1⅔ cups hot water (110-115°F)
2 tbsp vegetable oil
½ pound Italian sausage, cut into pieces
½ pound ground chuck (beef)
½ tsp black pepper
½ teaspoon salt
6 ounces tomato paste
1½ cups water
⅓ cup olive oil
2 cloves garlic, finely chopped

For the dough:

The foundation of any great pizza, especially “The Ultimate School Pizza”, is a great dough. We’re going to start by activating our yeast, which will give our dough its light and airy texture. In a large mixing bowl, combine warm water (make sure it’s between 110-115°F – too hot and you’ll kill the yeast, too cold and it won’t activate properly), sugar, and packet of fast-rising yeast. Stir it gently and let it sit for about 5-10 minutes. You should see a foamy, bubbly layer on top, which is a sign that your yeast is alive and ready to work its magic. If you don’t see this foam, your yeast may be old, and it’s best to start over with a new packet.

Next, in a separate bowl, mix together the flour, powdered milk and 1 teaspoon salt. The powdered milk adds a subtle richness and helps with the browning, giving the crust a beautiful golden color. When the yeast mixture becomes foamy, add 2 tablespoons of vegetable oil. Now, gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough begins to form. For this you can use a wooden spoon or a stand mixer with a dough hook. Once it is completely combined, turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes. You’re looking for a smooth, elastic dough that bounces back when gently patted. If it’s too sticky, add a little more flour, a tablespoon at a time. Conversely, if it seems too dry, add a little more water. Place the kneaded dough in a lightly oiled bowl, turn it to coat, and cover with plastic wrap or a wet kitchen towel. Keep it in a warm place for about 1 to 1.5 hours, or until it doubles in size. This resting period is important for developing flavor and texture.

For the delicious meat sauce:

While our pizza dough is rising, let’s prepare a really satisfying meat sauce that will give this pizza “Ultimate School Pizza” status. In a large skillet or Dutch oven, heat one tablespoon of vegetable oil over medium-high heat. Add crumbled Italian sausage and ground chuck. Cook the meat, breaking it up with a spoon, until it is well browned and no pink remains. Remove excess grease as we don’t want a greasy sauce.

Now, reduce the flame to medium and add the minced garlic to the pan. Fry for about 30 seconds until fragrant, being careful not to burn. Stir in the 6-ounce can of tomato paste, making sure it is thoroughly mixed with the meat. Cook for a minute or two, allowing the color and flavor of the tomato paste to deepen. This step, called caramelizing the tomato paste, adds a wonderful depth. Add 1½ cups water and ⅓ cup olive oil. Add ½ teaspoon black pepper and remaining ½ teaspoon salt. Bring the mixture to a boil, then reduce the flame, cover and let it cook for at least 20-30 minutes, stirring occasionally. This allows the flavors to blend beautifully and thicken the sauce a bit. The longer it boils, the better it tastes.

Assembling and cooking “The Ultimate School Pizza”:

Once the dough has doubled in size, press it gently to remove air. Lightly flour your work surface and your hands. You can divide the dough into two equal portions for two medium pizzas or use it for one large pizza. Roll or stretch the dough to your desired pizza size and thickness. For a classic school pizza experience, a rectangular or slightly thicker crust often works well. Place the shaped dough on a baking sheet lined with parchment paper or a pizza stone.

Spread an even layer of your prepared meat sauce over the dough, leaving a small border for the layer. Don’t overfill it with sauce; You want just enough to coat the base without wetting it. Now, the fun part – add your favorite toppings! While this recipe focuses on base sauce and dough, classic school pizza often includes mozzarella cheese. Spread generous amount of shredded mozzarella cheese over the sauce. You can also add other favorite toppings like chopped pepperoni, bell peppers, or onions.

Preheat your oven to 425°F (220°C). Carefully place the pizza on the middle rack of the preheated oven. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. The exact baking time will depend on your oven and the thickness of your crust. Keep an eye on it till the end to avoid burning. Once it comes out of the oven, let it cool for a few minutes before slicing. This sets the cheese and makes it easier to cut cleanly. Enjoy the fruits of your labor – the “Ultimate School Pizza” is ready to eat!

conclusion:

We have reached the end of our journey of creation Ultimate School PizzaI hope you enjoy learning how to make this crowd-pleasing recipe. This recipe is designed to be both delicious and relatively simple, making it perfect for a busy weekend or a fun family activity. Remember, the beauty of pizza lies in its versatility, so don’t be afraid to get creative with your toppings and customize it to your family’s preferences. Enjoy every cheesy, tangy taste,

This pizza is great served hot and fresh straight from the oven. It pairs wonderfully with a crunchy green salad for a balanced meal, or you can enjoy it as is. For a fun twist, consider cutting it into small squares and serving as an appetizer or party snack.

Don’t hesitate to experiment with different cheeses, like a blend of mozzarella and provolone, or add your favorite vegetables like bell peppers, mushrooms, or onions. For a meatier option, cooked sausage or pepperoni are always popular choices. The possibilities are endless when creating Ultimate School Pizza,

Frequently Asked Questions:

Can I make pizza dough ahead of time?

Absolutely! You can prepare the pizza dough up to 2 days in advance and keep it in the refrigerator. Just make sure it’s wrapped well to keep it from drying out. Let it come to room temperature for about 30 minutes before you plan on shaping it and baking it.

What are some healthy topping ideas for this pizza?

For healthier options, eat fresh vegetables like spinach, broccoli florets, cherry tomatoes and thinly sliced zucchini. You can also opt for lean protein sources like grilled chicken breast or turkey pepperoni. Using a light sauce or pesto base can also make it a healthier option.