Description
Nostalgic school cafeteria pizza brings back lunchtime memories with its crispy crust and classic cheese topping. Comfort food perfection awaits you, ready to transport taste buds to childhood’s simple culinary joys.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups (591 ml) all-purpose flour
- 1 ⅓ cups (317 ml) pizza sauce
- 2 cups (454 g) shredded mozzarella cheese
Dough Ingredients:
- ¾ cup (180 ml) instant non-fat dry milk powder
- 1 ⅔ cups (394 ml) warm water
- 2 tablespoons (30 ml) granulated sugar
- 1 ¼ teaspoons active dry yeast
- 1 teaspoon salt
- 1 ½ teaspoons vegetable oil
Preparation and Cooking Ingredients:
- 1 tablespoon (15 ml) shortening
- 1 ½ tablespoons (22 ml) cornmeal
Optional Toppings:
- Pepperoni slices
- Cooked ground beef
- Diced bell peppers
Instructions
- Craft the foundational dough by blending flour, dry milk powder, sugar, yeast, and salt in a spacious mixing vessel. Incorporate warm water and vegetable oil, stirring until a slightly tacky batter emerges.
- Allow the dough mixture to rest, covered, for approximately 20 minutes, enabling yeast activation and flavor development.
- Calibrate the oven temperature to 475F (246C), ensuring precise heating environment.
- Prepare a half-sheet pan by thoroughly coating with shortening and dusting evenly with cornmeal to prevent potential sticking.
- Transfer the rested dough onto the prepared pan, using fingers or a spatula to distribute the mixture uniformly across the entire surface. Lightly oil hands if the dough proves excessively sticky.
- Permit the dough to settle in the pan for an additional 10 minutes, allowing further texture refinement.
- Initial baking requires 8-10 minutes in the preheated oven, targeting a set but unbrowned crust consistency.
- Extract the partially baked crust and generously distribute pizza sauce, maintaining a modest perimeter around the edges.
- Lavishly sprinkle shredded mozzarella cheese over the sauce, incorporating any preferred supplementary toppings.
- Return the pizza to the oven, continuing baking for 10-15 minutes until cheese reaches a molten, effervescent state and crust achieves a delicate golden hue.
- Remove from oven and allow brief cooling to stabilize the structure.
- Slice into rectangular segments, mirroring traditional school cafeteria presentation, and serve while warmth remains inviting.
Notes
- Activate yeast gently by using lukewarm water, ensuring it’s not too hot to kill the microorganisms and prevent dough from rising properly.
- Spread dough evenly with lightly oiled hands to achieve a consistent crust thickness and prevent uneven baking.
- Customize toppings by adding classic school lunch favorites like pepperoni, bell peppers, or swap cheese for a dairy-free alternative to accommodate different dietary needs.
- Pre-bake the crust partially helps create a crispy base and prevents soggy pizza, mimicking the nostalgic cafeteria-style texture that many remember from childhood.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 230
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 15 mg