Classic “School” Pizza

 This sheet-pan pizza brings back the beloved cafeteria slice: a quick-rise thick crust, herb-forward sauce, crumbled sausage-beef topping, and plenty of melty mozzarella.
Easy to make for a crowd, and perfect for game nights, bake sales, or pure nostalgia.

Par-bake the crust so it stays sturdy under the hearty sauce and
 meat.

Table of Contents

    Recipe Details
    Ingredients
        Crust
        Meat Topping
        Sauce
    Step-By-Step Instructions
    Tips & Variations
    Storage & Reheating
        For more recipes follow me in  Facebook , Pinterest !

Recipe Details

Author: tinsuf

Cuisine: American

Category: Main / Pizza



Prep: ~25 minutes

Bake: 16–20 minutes total

Total: ~45 minutes

Yield: 12–16 cafeteria-style squares


Ingredients
Crust

    2 2/3 cups all-purpose flour
    3/4 cup powdered milk
    2 tablespoons sugar
    1 package quick-rise yeast
    1 teaspoon salt
    1 2/3 cups warm water (110–115°F)
    2 tablespoons vegetable oil

Meat Topping

    1/2 pound Italian 

     sausage
    1/2 pound ground chuck
    1/2 teaspoon pepper
    1/2 teaspoon salt
    8 oz block mozzarella, shredded

Sauce

    1 (6 oz) can tomato paste
    1 1/2 cups water
    1/3 cup olive oil
    2 cloves garlic, minced
    1 teaspoon salt
    1 teaspoon black pepper
    1/2 tablespoon dried oregano
    1/2 tablespoon dried basil
    1/2 teaspoon dried rosemary, crushed

Step-By-Step Instructions


    Prepare the pan & oven: Heat oven to 475°F (245°C). Spray an 18×13-inch rimmed sheet pan and line with parchment.
    Make the crust: Whisk flour, powdered milk, sugar, yeast, and salt. Stir in warm water and oil until a soft, uniform batter forms. Spread evenly on the pan (rest 5 minutes if tight). Par-bake 8–10 minutes; remove.
    Cook the meat: Brown sausage and ground chuck; season with salt and pepper. Drain well.
    Mix the sauce: Whisk tomato paste, water, olive oil, garlic, salt, pepper, oregano, basil, and rosemary until smooth.
    Assemble: Spread sauce over par-baked crust. Scatter the meat evenly. Top with mozzarella.
    Bake & serve: Bake 8–10 minutes until the edges are golden and 

     cheese is bubbling. Rest 5 minutes, then slice into squares.

Tips & Variations

    That cafeteria bite: Don’t skip the par-bake—it’s key to a sturdy, thick crust.
    Make-ahead: Brown meat and mix sauce up to 2 days ahead; refrigerate.
    Cheese swap: Blend mozzarella with mild provolone for extra stretch.
    Vegetarian: Omit meat and add finely diced peppers, onions, and mushrooms.

Storage & Reheating

Refrigerate leftovers in an airtight container up to 4 days. Reheat slices on a sheet pan at 400°F (205°C) for 6–8 minutes to restore crisp edges. Freeze squares up to 2 months; reheat from frozen at 425°F (220°C) for 10–12 minutes.
Recipe by tinsuf. Want the pepperoni cafeteria version or a whole-wheat crust? I can tailor it—just say the word.