SCHOOL CAFETERIA PIZZA
This recipe aims to recreate the taste and texture of school cafeteria pizza. The slightly thicker crust and simple toppings are key. Customize toppings as desired!
Ingredients
- 1 cup warm water (105-115°F)
- 1 teaspoon sugar
- 2 teaspoons active dry yeast
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 8 ounces mozzarella cheese, shredded
- Optional: Pepperoni slices, other desired toppings
Instructions
- Activate yeast: In a large bowl, combine the warm water, sugar, and yeast. Let stand for 5-10 minutes, until foamy.
- Make the dough: Add the flour, salt, and olive oil to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, knead with the dough hook in your stand mixer for about 5 minutes.
- First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-2 hours, or until doubled in size.
- Preheat and prepare pan: Preheat oven to 400°F (200°C). Grease and lightly flour a 12x18 inch baking sheet (a rimmed baking sheet is best).
- Shape the dough: Punch down the dough and roll it out on the prepared baking sheet to fit the pan. It doesn't need to be perfectly rectangular. The dough should be relatively thick (about ¼ inch).
- Prepare the sauce: In a medium bowl, combine the crushed tomatoes, oregano, basil, garlic powder, and onion powder.
- Add sauce and toppings: Spread the tomato sauce evenly over the pizza dough, leaving a small border around the edges. Sprinkle with the shredded mozzarella cheese and add any desired toppings (like pepperoni).
- Bake: Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Cool and serve: Let the pizza cool slightly before slicing and serving.
Notes
- Dough Thickness: The key to the "school cafeteria" texture is a thicker crust. Don't roll it out too thin.
- Cheese: Mozzarella is the classic choice, but you can use a blend of cheeses if you prefer.
- Toppings: Keep it simple! Pepperoni is a classic, but you can add other toppings like mushrooms, onions, or green peppers.
- Baking Sheet: A rimmed baking sheet is essential to prevent the sauce from spilling over.
- Cooling: Let the pizza cool slightly before slicing, as it will be easier to cut and serve.