Description

This School Pizza recipe is a nostalgic, classic-style homemade pizza featuring a soft, slightly sweet crust made with powdered milk and quick-rise yeast. It is topped with a savory Italian sausage and ground beef mixture, a flavorful homemade tomato-based sauce infused with garlic and herbs, and rich mozzarella cheese. Perfectly baked on a sheet pan for an easy, crowd-pleasing meal.

Ingredients

Scale

Crust:

2–⅔ cups flour
¾ cup powdered milk
2 tablespoons sugar
1 package quick-rise yeast
1 teaspoon salt
1–⅔ cups warm water (110-115°F)
2 tablespoons vegetable oil

Filling:

½ lb Italian sausage
½ lb ground chuck (ground beef)
½ teaspoon pepper
½ teaspoon salt
1 (8 oz) block mozzarella cheese

Sauce (Prepare the day before):

1 (6 oz) can tomato paste
1 ½ cups water
⅓ cup olive oil
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
½ tablespoon dried oregano
½ tablespoon dried basil
½ teaspoon dried rosemary

Instructions

Preheat oven: Preheat your oven to 475°F to ensure it’s hot enough for baking the pizza crust and topping later.
Prepare the pan: Spray an 18 x 13-inch sheet pan with non-stick spray (such as Pam) and line it with parchment paper to prevent sticking and allow for easy cleanup.
Make the dough: In a large bowl, whisk together the flour, powdered milk, sugar, quick-rise yeast, and salt until well combined. Then, mix the vegetable oil into the warm water (110-115°F) and pour this liquid mixture into the dry ingredients. Stir well with a wooden spoon until a batter forms, making sure there are no dry spots. The dough may be slightly lumpy, which is fine.
Shape the crust: Using your fingertips, spread the dough evenly onto the prepared sheet pan. If the dough is difficult to spread, allow it to rest for 5 minutes before trying again to make it more pliable.
Par-bake the crust: Bake the dough in the preheated oven for 8-10 minutes until the crust is just set and beginning to firm up. Remove from oven and set aside.
Cook the filling: In a skillet, brown the Italian sausage and ground chuck with the ½ teaspoon salt and ½ teaspoon pepper. Cook until the meat is broken down into crumbles and fully cooked through. Drain off any excess fat and set the meat aside.
Assemble the pizza: Spread the prepared tomato sauce evenly over the par-baked crust. Sprinkle the browned meat mixture evenly over the sauce, then top with shredded or sliced mozzarella cheese.
Bake the assembled pizza: Return the assembled pizza to the oven at 475°F and bake for an additional 8-10 minutes, or until the cheese is melted, bubbly, and starting to brown.
Serve: After baking, let the pizza rest for 5 minutes to set, then cut into slices and serve warm.

Notes

Allowing the dough to rest briefly if it resists spreading helps improve texture and ease of handling.
Making the sauce a day ahead enhances flavor as the herbs have time to infuse.
Drain cooked meats well to avoid a soggy pizza crust.
Use parchment paper and spray to prevent sticking and make cleanup easier.
The hot oven temperature ensures a nicely browned crust and cheese without overcooking the toppings.
You can substitute ground beef or Italian sausage according to preference or availability.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: school pizza, homemade pizza, sheet pan pizza, Italian sausage pizza, mozzarella pizza, baked pizza, classic pizza recipe