School Pizza Recipe – Nostalgic, Cheesy, and Crowd-Pleasing!

School Pizza is the ultimate throwback to those comforting, cheesy, rectangular slices I used to love in the cafeteria. With a thick, soft crust, zesty tomato sauce, and plenty of gooey cheese, this recipe brings all the nostalgia of school lunch right into my kitchen.

Why You’ll Love This Recipe

I love this recipe because it brings back so many good memories—and it tastes just as satisfying now as it did back then. It’s simple to make with ingredients I usually have on hand, and it’s perfect for feeding a crowd. Whether it’s for a family dinner, game night, or just for fun, this pizza always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Warm water

• Active dry yeast

• Granulated sugar

• Olive oil

• All-purpose flour

• Salt

For the sauce and toppings:

• Canned tomato sauce or pizza sauce

• Garlic powder

• Dried oregano

• Dried basil

• Shredded mozzarella cheese

• Shredded cheddar cheese (optional for the classic school pizza vibe)

• Cooked ground beef or pepperoni slices (optional)

Directions

1. I mix warm water, yeast, and sugar in a bowl and let it sit for 5–10 minutes until frothy.

2. I stir in olive oil, flour, and salt, and knead the dough until smooth and elastic.

3. I let the dough rise in a greased bowl, covered, for about 1 hour or until doubled in size.

4. I preheat the oven to 475°F and grease a sheet pan (around 10×15 inches) generously.

5. I punch down the dough, then stretch and press it into the pan evenly.

6. I spread a layer of tomato sauce over the dough and sprinkle with garlic powder, oregano, and basil.

7. I top with mozzarella and a little cheddar, then add any other toppings like cooked beef or pepperoni.

8. I bake for 15–18 minutes until the crust is golden and the cheese is melted and bubbly.

9. I let it cool slightly before slicing into those classic rectangular pieces.

Servings and timing

This recipe serves about 8–10. It takes 15 minutes to prep, 1 hour to rise, and 15–18 minutes to bake, so it’s ready in under 1.5 hours.

Variations

I sometimes make it meatless or add vegetables like bell peppers or mushrooms for a twist. For a spicier version, I sprinkle crushed red pepper on top. I’ve even made it with a thicker cheese blend for extra gooeyness.

Storage/Reheating

Leftovers store well in the fridge for up to 4 days. To reheat, I use the oven or toaster oven to bring back the crispiness of the crust. The microwave works too, but the crust softens.

FAQs

Can I use store-bought dough?

Yes, I’ve used store-bought pizza dough when I’m short on time. It works great—just let it come to room temperature before stretching.

How do I get that soft but chewy school pizza crust?

I press the dough thick into the pan and don’t overbake. A greased pan and high heat give it that golden-bottomed chew.

Can I freeze this pizza?

Yes, I freeze individual slices and reheat them in the oven. They taste just like fresh-baked.

What cheese blend tastes most like school pizza?

A mix of mozzarella and cheddar brings that classic flavor and orange color I remember from cafeteria trays.

Can I make this recipe gluten-free?

Yes, I’ve used a gluten-free pizza dough with similar results—just follow the package instructions for best texture.

Conclusion

School Pizza is a cheesy, nostalgic favorite that I’ll never get tired of making. It’s soft, satisfying, and packed with the same simple joy I remember from lunch trays and pizza Fridays. Whether I’m reliving old memories or creating new ones, this recipe always delivers that warm, familiar bite.

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