This “Classic School Cafeteria-Style Sheet Pan Pizza with Sausage” recipe aims to transport you back to those nostalgic days of enjoying a comforting, savory slice from the school lunch line. As prominently displayed in the accompanying image, this pizza features a generous, rectangular shape, perfect for feeding a crowd, and is lavishly covered with a blanket of perfectly melted, bubbly cheese and a savory scattering of well-browned, crumbled sausage or ground meat. The crust, a hallmark of this style, is designed to be on the thicker, chewier side, providing a satisfying base for the toppings. The partial ingredient list provided in the image – 2-2/3 cup flour, 3/4 cup powdered milk, and 2 T sugar – hints at a slightly enriched dough, contributing to its unique texture and subtle sweetness often found in school cafeteria versions. This recipe focuses on creating a robust, flavorful pizza that’s easy to make in a standard sheet pan, making it ideal for family dinners, parties, or when you’re craving that specific, comforting taste of institutional pizza done right. The combination of a slightly sweet, substantial crust, a simple yet effective tomato sauce, savory meat, and plenty of gooey cheese makes this a universally appealing and deeply satisfying meal. This comprehensive guide will walk you through preparing the dough from scratch, assembling the pizza on a sheet pan, and baking it to golden-brown perfection, ensuring a crowd-pleasing result that truly captures the essence of classic school pizza.
Ingredients:
- For the Pizza Dough (inspired by provided ingredients):
- 2-2/3 cups (about 320g) all-purpose flour
- ¾ cup (60g) powdered milk (non-fat dry milk powder)
- 2 tablespoons (25g) granulated sugar
- 1 packet (2 ¼ teaspoons or 7g) active dry yeast
- 1 teaspoon salt
- 1 cup (240ml) warm water (105∘F – 115∘F / 40∘C – 46∘C)
- 2 tablespoons olive oil, plus more for greasing
- For the Pizza Sauce:
- 1 (15 ounce / 425g) can tomato sauce
- 1 (6 ounce / 170g) can tomato paste
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- Pinch of red pepper flakes (optional, for a slight kick)
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil (optional, for richness)
- For the Toppings:
- 1 pound (450g) bulk Italian sausage (mild or hot, depending on preference) or lean ground beef
- 3-4 cups (340-450g) shredded mozzarella cheese, or a blend of mozzarella and provolone (as seen in image, appears to be mostly mozzarella)
- Optional: 1 small onion, finely diced (for sausage/meat)
- Optional: Dried herbs for garnish (e.g., oregano, as seen on some pizzas)
- Equipment:
- Large mixing bowl
- Stand mixer with dough hook attachment (optional, but recommended)
- 13×18 inch (half-sheet) baking pan
- Parchment paper
- Large skillet (for cooking meat)
- Pizza cutter
Instructions:
Part 1: Prepare the Pizza Dough
- Activate Yeast: In a small bowl or liquid measuring cup, combine the warm water, 2 tablespoons of granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes, or until the mixture is foamy. This indicates the yeast is active.
- Combine Dry Ingredients: In a large mixing bowl (or the bowl of a stand mixer), whisk together the all-purpose flour, powdered milk, and salt.
- Mix Dough: Pour the activated yeast mixture and 2 tablespoons of olive oil into the dry ingredients.
- By Hand: Stir with a wooden spoon or rubber spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Stand Mixer: Attach the dough hook. Mix on low speed for 2 minutes until combined, then increase to medium-low and knead for 6-8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- First Rise: Lightly grease a clean large bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
Part 2: Prepare the Pizza Sauce and Meat Topping
- Make Pizza Sauce: While the dough is rising, prepare the pizza sauce. In a medium bowl, combine the tomato sauce, tomato paste, dried oregano, dried basil, garlic powder, and optional red pepper flakes. Whisk well to combine. Stir in the optional tablespoon of olive oil for richness. Season with salt and freshly ground black pepper to taste. Set aside.
- Cook Sausage/Ground Meat: In a large skillet, cook the bulk Italian sausage (or ground beef) over medium-high heat, breaking it up with a spoon as it cooks. If using, add the finely diced onion and cook until softened. Cook until the meat is fully browned and no longer pink. Drain off any excess grease. Set the cooked meat aside. The image clearly shows crumbled meat as a topping.
Part 3: Assemble and Bake the Pizza
- Preheat Oven: Preheat your oven to 425∘F (220∘C). If you have a pizza stone or steel, place it in the oven during preheating for an even crispier crust.
- Prepare Baking Pan: Lightly grease a 13×18 inch (half-sheet) baking pan with olive oil or cooking spray. You can also line it with parchment paper for easier cleanup.
- Shape Dough: Once the dough has doubled in size, gently punch it down to release the air. Transfer the dough to the prepared baking pan. Using your hands or a rolling pin, gently press and stretch the dough evenly to cover the entire bottom of the pan, pushing it right up to the edges. If the dough springs back, let it rest for 5-10 minutes, then continue stretching. This might take a few tries to get it to fully fill the pan.
- Par-Bake Crust (Optional but Recommended for Sturdy Crust): For a slightly crispier, more “school pizza” like crust that isn’t soggy, you can par-bake the crust. Bake the dough in the preheated oven for 5-7 minutes until it’s slightly puffed and set but not browned. This step helps prevent a soggy bottom.
- Add Sauce and Toppings: Remove the par-baked crust (if applicable) from the oven. Evenly spread the prepared pizza sauce over the entire surface of the dough, leaving a small border for the crust.
- Layer Cheese: Distribute about 2-3 cups of the shredded mozzarella or cheese blend evenly over the sauce.
- Add Meat Topping: Sprinkle the cooked and drained sausage or ground meat evenly over the cheese.
- Final Cheese Layer (Optional): If you like extra cheesy pizza, you can add another cup of mozzarella cheese over the meat. The image shows very generous cheese coverage.
- Bake Pizza: Place the sheet pan pizza in the preheated oven. Bake for 15-20 minutes, or until the crust is golden brown around the edges, the cheese is melted and bubbly, and the toppings are heated through. If your oven browns unevenly, rotate the pan halfway through.
- Cool and Slice: Once baked, remove the pizza from the oven. Let it cool on the baking sheet for 5-10 minutes before slicing into squares or rectangles using a pizza cutter. This cooling time allows the cheese to set slightly, making for cleaner slices.
Part 4: Serve
- Serve Hot: Serve the “Classic School Cafeteria-Style Sheet Pan Pizza with Sausage” hot. It’s fantastic on its own, or you can offer additional sides like a simple green salad or some dipping sauces if desired.
Tips for Success:
- Don’t Skimp on Rise Time: Allow the dough to rise fully for a light and airy crust. A warm, draft-free spot is ideal for rising.
- Powdered Milk’s Role: The powdered milk in the dough contributes to a softer crumb, a subtle sweetness, and helps with browning, which is characteristic of the “school pizza” style.
- Even Topping Distribution: Spread your sauce, cheese, and meat evenly to ensure every slice is equally delicious. The image shows very even topping distribution.
- Cook Meat Thoroughly: Ensure the sausage or ground meat is fully cooked and drained of excess grease before adding it to the pizza to prevent a greasy final product.
- Cheese Quality: Use good quality mozzarella or a blend that melts well for that classic gooey texture seen in the image.
- Serving Size: This recipe makes a large sheet pan pizza, perfect for a family meal or a small gathering. You can easily half the recipe for a smaller pizza.
Enjoy your delicious and nostalgic “Classic School Cafeteria-Style Sheet Pan Pizza with Sausage”!