school pizza


For the Crust:

(2 ⅔) flour

¾ cup dry milk 

2 T sugar

(1) a packet of quick rise yeast

1 tsp salt

(1 ⅔) cup warm water (105-110 degrees)

2 T oil 

For the Filling:

½ pound ground chuck

½ tsp salt

½ tsp pepper

(1) (8oz) block mozzarella cheese. Grate it yourself. (You will got to use the imitation mozzarella shreds to realize an

authentic school pizza.)

For the Sauce:

(6oz) can ingredient 

1 cup of water

(⅓) vegetable 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 475 degrees.

Spray the pan with Pam and lay Parchment paper down

In a large bowl, add flour, dry milk , sugar, yeast, and salt whisk to blend.

Add oil to predicament , then pour it into your mixture.

Then stir with a wooden spoon until batter forms, don’t mind the lumps – you only 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 check out again.

Bake just the crust for 8-10 minutes, then remove from oven and put aside .

For the Sauce: Put the ingredients during a saucepan set over low to medium heat and let it simmer. Then stir repeatedly to avoid clomping and to combine all the ingredients well. Add salt to taste, and cook for 20 to half-hour until a thick spaghetti sauce forms.

To the partially baked crust, spread the sauce everywhere the crust, then sprinkle meats and cheese.

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

Remove from oven, and let it stand 5 minutes.

Cut in slices and serve.

recipe source :



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