School Pizza

You love and miss the old school rectangle pizza, here’s the recipe:


  • Half sheet pan and line with parchment paper.


  • 2 ⅔ flour
  • ¾ cup powdered milk
  • 2 T sugar
  • 1 packet of quick rise yeast
  • 1 tsp salt
  • 1 ⅔ cup warm water (105-110 degrees)
  • 2 T vegetable oil


  • ½ pound ground chuck
  • ½ tsp salt
  • ½ tsp pepper
  • 1 8oz block mozzarella cheese – grated yourself

Sauce (I make the sauce the day before):

  • 6oz can tomato paste
  • 1 cup of water
  • ⅓ olive oil
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tbsp dried oregano
  • ½ tbsp dried basil
  • ½ tsp dried rosemary crushed



Preheat oven to 475 degrees. Spray pan with Pam and lay Parchment paper down (Pam makes it stick)

In a large bowl – flour, powdered milk, sugar, yeast, salt – whisk to blend

Add oil to hot water (110-115 degrees) – pour into your mixture

Stir with a wooden spoon until batter forms – don’t worry about lumps – you just want no dry spots

Spread dough into pan using fingertips until it’s even. If the dough doesn’t want to cooperate, let rest 5 minutes and try again

Bake just the crust for 8-10 minutes – remove from oven and set aside.

Brown meats until it resembles crumbles – set aside and drain meat

Get out the pizza sauce – to the partially baked crust, assemble:

Sauce – spread all over the crust

Sprinkle meats

Sprinkle cheese

Bake at 475 degrees for 8-10 minutes until cheese melts and begins to brown

Remove from oven – let stand 5 minutes

Cut in slices and serve!

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