This pizza is so good, and it’s just like what I ate in school as a kid. Even though it’s not authentic (recipe-wise), it sure tastes the same in my eyes. It’s a thin crust, with a crispy edge. The sauce isn’t too tomato-y but packed with flavor from the garlic powder and onion powder and basil. The cheese is melty and stretches for miles.
Ingredients:
Crust:
- 2 ⅔ cup flour
- ¾ cup powdered milk
- 1 packet of quick rise yeast
- 2 Tablespoon sugar
- 2 Tablespoon vegetable oil
- 1 teaspoon salt
- 1 ⅔ cup warm water (105-110 degrees)
Filling:
- 1 8oz block mozzarella cheese grated yourself to be authentic school pizza.
- ½ pound ground chuck
- ½ Teaspoon pepper
- ½ Teaspoon salt
Sauce (I make a sauce the day before):
- 6oz can tomato paste
- 2 cloves garlic minced
- 1 cup water
- ⅓ olive oil
- ½ Tablespoon dried oregano
- 1 teaspoon salt
- 1 Teaspoon pepper
- ½ Tablespoon dried rosemary crushed
- ½ Tablespoon dried basil
Instructions:
- Preheat oven to 475 degrees (We’re preheating the oven to balance out the heat inside it so that when we slip in our baking pan, all portions of the crust will be done at the same time, both inside and out.)
- Spray the pan with Pam and line it with parchment paper (Pam makes it stick)
- Whisk together flour, powdered milk, sugar, yeast, and salt in a large mixing basin.
- Pour boiling water with oil (110-115 degrees) into your mixture.
- Stir with a wooden spoon until a batter develops — lumps are fine; the goal is to avoid dry areas.
- Using your fingertips, smooth the dough into the pan until it’s even. If the dough isn’t cooperating, set aside for 5 minutes and try again.
- Bake for 8-10 minutes, then remove from oven and put aside.
- Brown the meats until they resemble crumbs, then set aside and drain (browning meats is easy. All you have to do is place the meat in a skillet and cook it over medium heat. Stir constantly until the reddish tint of the meats fades and the meats turn brown. There will be grease in the pan at this stage, which you should drain.)
- Remove the pizza sauce from the refrigerator, I normally make the sauce the day before. However, if you want to make your own (which you should), it’s really simple. All you have to do now is combine all of the ingredients, 6 oz can tomato paste, 1 cup water, 13 oz olive oil, 2 garlic cloves minced, 1 tsp salt, 1 tsp pepper, 12 tbsp dried oregano, 12 tbsp dried basil, and 12 tbsp dried rosemary crushed. Allow simmering in a saucepan over low to medium heat. To avoid clomping and ensure that all of the components are thoroughly mixed, stir them regularly. Add salt to taste, along with the remaining ingredients, and cook for 20 to 30 minutes, or until a thick tomato sauce forms.
- we Spread sauce all over the partially baked crust, then add meat and cheese on top.
Preheat oven to 475°F and bake for 8-10 minutes, or until cheese has melted and browned.
Remove from the oven and set aside for 5 minutes.
Cut the cake into slices and serve!