School Cafeteria Pizza

Remember that Friday pizza day in the school cafeteria? The smell would hit you the second you walked in. It wasn’t fancy, but that rectangular pizza with the gooey cheese was the best thing all week.

We’re going to bring that feeling back, but make it way better. Forget the mystery meat and floppy crust. This recipe gives you that classic school pizza vibe with a taste you’ll actually want to remember.

It’s simple, fun, and perfect for a family dinner. Let’s get started.

What You’ll Need

This recipe uses basic pantry stuff. Nothing weird or hard to find here. Just simple ingredients for a simply good pizza.

Dough Ingredients	Sauce Ingredients	Toppings
2 ½ cups all-purpose flour	1 (15-ounce) can tomato sauce	8 ounces low-moisture mozzarella cheese, shredded
1 teaspoon sugar	1 teaspoon dried oregano	4 ounces sliced pepperoni
1 teaspoon salt	½ teaspoon garlic powder	Optional: a little olive oil
2 ¼ teaspoons instant yeast	½ teaspoon onion powder
1 cup warm water	1 teaspoon sugar
2 tablespoons olive oil	Pinch of salt and black pepper

The Tools for the Job

You don’t need a professional kitchen setup. A few basic tools will get the job done perfectly.

• Large mixing bowl
• Measuring cups and spoons
• Baking sheet (a 13×9 inch pan is perfect for the rectangular shape)
• Small bowl (for the sauce)
• Cheese grater (if using a block of cheese)

Pro Tips

After making thousands of pizzas, I’ve picked up a few tricks. These will help you nail it on the first try.

• Don’t Over-Knead the Dough: You want a soft, tender crust, not a tough one. Mix the dough just until it comes together. A shaggy, sticky dough is actually a good thing here.
• Use Low-Moisture Mozzarella: The block of mozzarella you shred yourself is best. Pre-shredded cheese has stuff on it to stop clumping, which means it doesn’t melt as well. Low-moisture cheese prevents a watery pizza.
• Let the Dough Rest in the Pan: Once you press the dough into the oiled baking sheet, let it sit for about 15-20 minutes. This lets the dough relax and puff up a bit, giving you that classic soft and chewy cafeteria crust.

Substitutions and Variations

Want to mix things up? No problem. This recipe is easy to change.

• Flour: You can swap half the all-purpose flour with whole wheat flour for a nuttier taste. For a gluten-free version, use a 1-to-1 gluten-free flour blend.
• Toppings: Feel free to add whatever you like. Cooked sausage, mushrooms, bell peppers, or onions are great choices. Just make sure you cook any meat or veggies before putting them on the pizza.
• Cheese: Can’t do dairy? Use your favorite brand of vegan mozzarella shreds. They melt pretty well these days.

Step-by-Step Instructions

This is the fun part. Follow these simple steps and you’ll have perfect pizza in no time.

Step 1: In a large bowl, whisk together the flour, sugar, salt, and instant yeast.

Step 2: Pour in the warm water and olive oil. Mix with a spoon until a shaggy dough forms. You don’t need to knead it.

Step 3: Cover the bowl with a towel and let the dough rise in a warm spot for about 1 hour, or until it has doubled in size.

Step 4: While the dough rises, preheat your oven to 425°F (220°C). Mix all the sauce ingredients together in a small bowl.

Step 5: Pour a little olive oil onto your baking sheet and spread it around. Plop the risen dough onto the sheet and use your fingers to gently press it out to the edges.

Step 6: Let the dough rest in the pan for 15 minutes.

Step 7: Spread the sauce evenly over the dough, all the way to the edges. Sprinkle the shredded mozzarella on top, followed by the pepperoni slices.

Step 8: Bake for 15-20 minutes, until the crust is golden brown and the cheese is bubbly and melted. Let it cool for a few minutes before slicing into squares.

Make-Ahead Tips

You can prep parts of this recipe ahead of time to make dinner even easier.

The dough can be made a day ahead and stored in an airtight container in the fridge. The sauce can also be made up to 3 days in advance and kept in the fridge.

Nutrition, Pairings, and More

Let’s break down how to fit this into your meal plan.

Nutrition Info (per slice, estimates)	Dietary Swaps
Calories: 280	Gluten-Free: Use a gluten-free all-purpose flour blend.
Protein: 12g	Dairy-Free: Swap mozzarella for a dairy-free cheese alternative.
Fat: 13g	Vegetarian: Skip the pepperoni or use a plant-based version.
Carbohydrates: 28g

Meal Pairing Suggestions

To get the full cafeteria experience, serve this pizza with a simple side. A basic green salad with ranch dressing works great. Some carrot and celery sticks on the side are also a perfect match.

Cooking Time Efficiency

If you’re really short on time, you can use store-bought pizza dough and a jar of your favorite pizza sauce. This cuts the prep time down to just a few minutes.

Leftovers and Storage

Got leftovers? Lucky you. This pizza is great the next day.

Store any leftover slices in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 350°F (175°C) oven for about 5-7 minutes. Using the oven keeps the crust from getting soggy like it does in the microwave.

Frequently Asked Questions

Q1. Why was my pizza crust hard?
Ans: You might have used too much flour or over-kneaded the dough. This recipe requires very little mixing to keep the crust soft and tender.

Q2. Can I freeze this pizza?
Ans: Yes! You can freeze it baked or unbaked. To freeze after baking, let it cool completely, wrap it tightly, and freeze for up to 2 months. Reheat in the oven.

Q3. Do I have to use a rectangular pan?
Ans: Nope. A round pizza pan or even a cast-iron skillet will work just fine. The rectangular pan is just for that classic school cafeteria look.

Wrapping Up

There you have it—a trip down memory lane that actually tastes good. This recipe is all about simple, comforting food that brings people together. It’s proof that you don’t need fancy ingredients to make something delicious.

Give it a try and see how it turns out. Let me know in the comments if you made any fun changes or if you have any questions. I’d love to hear about your pizza night.