School Cafeteria Pizza Recipe – pizza day was my favorite day in school. I loved that rectangle pizza! I found the recipe in a government cookbook and had to give it a try. OMG! So good and super easy to make with a simple pourable pizza crust. Yeast, flour, dry milk, sugar, salt, water, and oil. Top the pizza sauce, cheese, and your favorite toppings. Can freeze the pizza for a quick meal later!
I don’t know about you, but when I was in school my favorite day of the week was pizza day! Chicken Legs and I were talking about lunchroom pizza the other day, so I started Googling where to buy school pizza. While I couldn’t find a good place to buy it, but I did find an authentic recipe! I came across a government cookbook and it had the pizza recipe! I immediately added it to the menu. OMG! It was SO good. It was much better than the School Cafeteria Pizza I remember eating. I’m pretty sure it has to do with using real cheese and homemade pizza sauce. This has quickly become our go-to recipe for pizza night!
The original recipe made enough pizza for 100 servings. Obviously, most people don’t need to serve 100 people at a time, so I had to scale the original recipe WAY back. This recipe is made in a half-sheet pan and serves at least 8 people.
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The crust is very easy to make. Start with dissolving some yeast in warm water in a small bowl. Let it stand for a few minutes. In the bowl of an electric stand mixer, combine all-purpose flour, dry milk, sugar, salt, and oil. Add yeast mixture. Mix on medium-low speed for 10 minutes, until a batter forms.
Brush a rimmed sheet pan with olive oil and sprinkle it with some cornmeal. Pour the pizza dough batter onto the baking sheet and let rest for 20 minutes. Bake the crust for 8-10 minutes. Spread pizza sauce over the dough. Sprinkle cheese and pizza toppings over the sauce. Bake for an additional 10 to 15 minutes. Slice into rectangles for an authentic look and enjoy. Garnish with parmesan cheese and fresh basil.
This recipe brings back great childhood memories! Our cafeteria always served corn, a roll, and a cookie or brownie with our pizza. When I make this pizza at home we usually eat this pizza with a salad or some pasta salad. You can also whip up some garlic breadsticks. YUM!
Old School Cafeteria Pizza Recipe • The Good Hearted Woman
School Cafeteria Pizza Recipe – pizza day was my favorite day in school. I loved that rectangle pizza! I found the recipe in a government cookbook and had to give it a try. OMG! So good and super easy to make with a simple pourable pizza crust. Yeast, flour, dry milk, sugar, salt, water, and oil. Top the pizza with your favorite toppings. Can freeze the pizza for a quick meal later!This Old School Pizza recipe capturesthe essence of all that was good in the school cafeterias of our youth. (Cafeteria ladies not included.)
In the day, our Cafeteria Ladies served us up savory squares of school lunch pizza made with three distinct elements: a pourable crust, meat sauce topping, and government cheese. This old school pizza recipe perfectly recreates the memory; tender crust, meaty sauce, copycat cheese blend and all.
I was one of those kids who got hot lunch almost every day. Both my parents worked outside our home and mom wasn't the lunch-packing sort, so until I got old enough to where my mom would let me pack my own lunch, I was most often in the hot lunch line. From first through eighth grade, I figure I ate about 1000 hot lunches in our basement cafeteria.
Old School Cafeteria
Most days, the actual food served for hot lunch wasn't all that awesome, but ever so often, it was great. I mean, truly Good. My favorite was Chili & Maple Bar Day (I'll get to that here on the blog someday - you're gonna love it!), and my second favorite was Pizza Day.
Oh sure, by the time I hit my tweens, my mom had finally decided that she'd give the pizza at Amalfi's a try, and from then on we had it at least once a month. But even though I have had countless amazing, hand-tossed, artisan-created, wood-fired, rustic pizzas since those long-ago days, a slice of old school cafeteria pizza now and again is a comfortable, reassuring memory.
To recreate the unique flavor memory that is School Cafeteria Pizza, you need three basic elements: a pourable crust, a meaty topping, and copycat government cheese.
School Breakfast Pizza
The pourable crust is arguably the most critical piece of the cafeteria pizza puzzle, because it gives school pizza its unique texture and bite. Every source I could find for pourable pizza crust made enough dough for at least eight full-size sheet pans. After some serious tinkering, however, I was able to adjust the recipe down so that it is just right for a single half-sheet pan.
School pizza in 1970s Portland always came topped with a thick, meaty, tomato-based sauce; almost like a Bolognese sauce. (There were no
As usual, the topping sauce in this recipe is presented as a Ia jumping-off point. If you want to use your own topping sauce, or make it vegetarian, or add a stew of other ingredients to it, by all means - go for it!
English Muffin Pizza
*Original school pizza was usually made with only ground beef, but we really like to add Italian sausage to the meat blend. For a pure, authentic sauce, omit the sausage and just use ground beef.
. Government cheese was ubiquitous in the cafeteria of my youth; it was found in grilled cheese sandwiches, lasagna, mac-n-cheese, and of course, pizza.
If you have never experienced government cheese in all its glorious goldenness, you don't know what you are missing. Rumored to have been created from the tears of Midwest dairy farmers, this “pasteurized process American cheese product” wedges in on the dubious side of the cheese wheel, somewhere between Velveeta and Kraft Singles.
Kitchen Serves '80s School Lunch Style Pizza
I don't have access to government cheese these days; however, I've created a blend that comes pretty close. It is this copycat government cheese that gives this cafeteria pizza recipe its authentic, old school flavor.
Use a textured baking pan if you have one. The texture allows air to flow under the pizza dough as it bakes on the parchment, making for a more evenly baked crust.
Combine oil and warm water in a large measuring cup or mixing bowl, and then pour the liquid into flour mixture and stir thoroughly for about 5 minutes. The dough will be thick, loose, and
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Pour the dough mixture from bowl onto prepared pan and spread evenly using a spatula. Set dough in pan aside in a warm spot to rest for 30 minutes.
In a large, heavy skillet, combine the chopped onion, mild Italian sausage, and ground beef. Cook over medium-high heat until meat is thoroughly browned and onion is soft and translucent.
Hint: Processed American cheese usually comes in slices. To grate the American cheese easily, first stack the slices, then cut them in half and stack them again before grating.
School Pizza Stock Photos, Pictures & Royalty Free Images
Return pizza to hot 475°F (245°C) oven and bake for 8-10 minutes; until the cheese is melted and the topping is heated.
Pizza, just leave out the meat and double the tomato sauce and spices to create the sauce. It really is as simple as that.
Toppings: Like any pizza, the choices are practically limitless when it comes to topping a school lunch pizza. You can go traditional and add pepperoni or peppers; or zhuzh it up with caramelized onions or a sprinkling of roasted Brussels sprouts. One of our favorite additions is homemade meatballs!
Dear Fiestada Pizza
The important thing is to incorporate whatever you use into the sauce, because that saucy center is what makes it old school pizza.
Sheet Pan: I recommend using a textured half sheet baking pan (20 x 14 x 1) for this recipe. It also bakes up nicely in two quarter sheet pans (9x13). A pizza cutter is also helpful, but not necessary.
Meat Masher: This inexpensive little kitchen tool makes the job of breaking up ground meat 10x easier, and saves your wrists, too.
Copycat Lunch Lady Pizza
Refrigerator: Homemade school pizza stores like any other pizza. According to the USDA, leftover pizza will last in the fridge forup to 4 days. Wrap and refrigerate within 2 hours of taking it out of the oven.
Freezer: This cafeteria pizza recipe can also be frozen. To do this, prebake the crust as directed, and then add the toppings and cheese. Allow the pizza to cool completely, and then cover with plastic wrap. Wrap a second time in aluminum foil, and put in the freezer.
When ready to eat, bake as directed, adjusting the time as needed. The pizza is done when the cheese is fully melted and the crust is warm and golden brown.
School Pizza (sheet Pan Pizza)
Store-bought crust: If you don't want to make the pourable dough, you can use refrigerated pizza dough. You can find this in the freezer section, or at the grocery store deli or pizza counter. (If you
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