Introduction

Enjoy a nostalgic favorite with this homemade school cafeteria pizza recipe. It features a soft, slightly sweet crust topped with classic pizza sauce, melty mozzarella, and your choice of toppings. Perfect for a comforting meal that brings back memories.

A rectangular pepperoni pizza cut into six long slices shows a golden brown, thick crust with a slightly crisp edge. The first layer is a rich red tomato sauce spread evenly across the dough, followed by a thick layer of melted white mozzarella cheese that is bubbly and browned in spots. Small round slices of reddish-brown pepperoni are scattered evenly on top, slightly curled at the edges from cooking. Green herbs are sprinkled over the pizza, adding a fresh touch. The pizza rests on a wooden surface, but the background is changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tbsp shortening
1½ Tbsp cornmeal
1 (0.25-oz) packet of yeast
1⅔ cups water
2½ cups all-purpose flour
¾ cups instant non-fat dry milk powder
2 Tbsp sugar
¼ tsp salt
1½ tsp oil
1⅓ cups pizza sauce, or to taste
2 cups shredded mozzarella cheese, or to taste
Pizza toppings of your choice

Instructions

Step 1: Preheat the oven to 475ºF (246ºC). Grease a half-sheet pan with shortening and dust it with cornmeal, then set it aside.
Step 2: In the bowl of an electric stand mixer, combine the yeast with the warm water and let it sit for a few minutes to activate.
Step 3: Add the flour, instant non-fat dry milk powder, sugar, salt, and oil to the yeast mixture. Mix thoroughly with the whisk attachment for about 10 minutes until a smooth dough forms.
Step 4: Evenly distribute the dough onto the prepared pan, pressing it out to the edges. Let the dough rest for a few minutes to rise slightly.
Step 5: Pre-bake the crust in the preheated oven for 10 minutes.
Step 6: Remove the crust from the oven and spread your desired amount of pizza sauce over the top. Add your choice of toppings and then sprinkle with shredded mozzarella cheese.
Step 7: Return the pizza to the oven and bake until the cheese is bubbly and golden, about 8-12 minutes.
Step 8: Cut into pieces and enjoy the nostalgic flavor of homemade school cafeteria pizza.

Tips & Variations

For a crispier crust, try baking the dough a few minutes longer before adding toppings.
Substitute the shortening with olive oil for a slightly different flavor and a more natural fat.
Add herbs like oregano or basil to the dough or sauce to boost flavor.
Use different cheeses such as cheddar or provolone for a unique twist.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in a skillet over medium heat or in a preheated oven at 350ºF until heated through and the crust is crisp again.

How to Serve

The image shows a baked cheesy pizza cut into 12 square pieces arranged closely in a white metal tray with ridges at the bottom. Each pizza square has a golden-brown melted cheese layer on top, with some spots showing slight browning and bubbles, giving a slightly crispy texture. Under the cheese, there is a thin layer of tomato sauce visible around the edges of some pieces, with the dough underneath being thick and fluffy, slightly golden brown at the crust edges. The tray rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to a day in advance and keep it covered in the refrigerator. Bring it to room temperature before shaping and baking.

What if I don’t have a stand mixer?

You can mix and knead the dough by hand using a wooden spoon and then knead on a floured surface for about 10 minutes until smooth and elastic.

School Cafeteria Pizza Recipe

Print Recipe

★★★★★

4.7 from 115 reviews

This nostalgic School Cafeteria Pizza recipe features a homemade crust made from scratch with simple pantry ingredients, topped with classic pizza sauce, mozzarella cheese, and your favorite toppings. The crust is pre-baked for the perfect texture and then baked again with toppings for a bubbly, golden finish. Perfect for recreating that beloved school lunch experience at home.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 1 half-sheet pan pizza (about 8–10 servings) 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

1 Tbsp shortening
1½ Tbsp cornmeal
1 (0.25-oz) packet of yeast
1⅔ cups warm water
2½ cups all-purpose flour
¾ cups instant non-fat dry milk powder
2 Tbsp sugar
¼ tsp salt
1½ tsp oil

Toppings

1⅓ cups pizza sauce, or to taste
2 cups shredded mozzarella cheese, or to taste
Pizza toppings of your choice

Instructions

Preheat and Prepare Pan: Preheat your oven to 475ºF (246ºC). Grease a half-sheet pan with shortening and then dust it with cornmeal to prevent sticking. Set the pan aside.
Activate Yeast: In the bowl of an electric stand mixer, combine the yeast with warm water and let it sit for a few minutes until the yeast becomes bubbly and activated.
Mix Dough Ingredients: Add the all-purpose flour, instant non-fat dry milk powder, sugar, salt, and oil to the yeast mixture. Using the whisk attachment, mix thoroughly for about 10 minutes until a smooth and elastic dough forms.
Distribute Dough: Evenly spread the dough onto the prepared pan, pressing it out toward the edges. Let the dough rest for a few minutes to rise slightly and relax.
Pre-bake Crust: Place the pan in the preheated oven and bake the crust for 10 minutes. This pre-baking creates a firmer base to hold the toppings.
Add Sauce and Toppings: Remove the partially baked crust from the oven. Spread your desired amount of pizza sauce evenly over the dough. Add your choice of pizza toppings, then sprinkle shredded mozzarella cheese on top.
Final Bake: Return the pizza to the oven and bake for 8 to 12 minutes until the cheese is melted, bubbly, and golden brown.
Serve: Remove from the oven, let cool slightly, cut into pieces, and enjoy the comforting flavor of school cafeteria pizza.

Notes

You can customize the pizza toppings to your preference, using vegetables, meats, or a combination.
Ensure the water for activating yeast is warm but not hot to avoid killing the yeast.
Using instant non-fat dry milk powder adds tenderness and browning to the crust.
This recipe works best with a half-sheet pan, but a similar-sized baking sheet can also be used.
Allowing the dough to rise a bit before pre-baking will help create a light but firm crust texture.

Keywords: school pizza, cafeteria pizza, homemade pizza, pizza dough, baked pizza, mozzarella pizza, comfort food