School Pizza Recipe



2-2/3 cups flour

3/4 cup powdered milk

2 tons of sugar

1 packet rapid rise yeast

1 teaspoon salt

1-2/3 cup warm water (110-115)

2 tons of vegetable oil


1/2 pound Italian sausage

1/2 pound ground chuck

1/2 teaspoon pepper

1/2 teaspoon salt

1 block of mozzarella cheese

Sauce (I make it the day before):

1 (6 ounce) can tomato paste

1 1/2 cups water

1/3 cup olive oil

2 cloves minced garlic

1 ton of salt

1 teaspoon pepper

1/2 ton dried oregano

1/2 ton dried basil

1/2 ton dried rosemary



Preheat  oven 475 degrees.

Spray an 18" x 13" tray with pam and place parchment paper on it.

Add the flour, strong milk, sugar, yeast and salt in a large bowl. Whisk to blend.

Add the oil to the warm water. Pour into the flour mixture. Stir with a wooden spoon until the mixture forms. Don't worry about lumps - you just don't want dry spots.

Spread the dough on the tray with fingertips until smooth. If the dough does not want to hold together, let it rest for 5 minutes and try again.

Bake the crust for 8-10 minutes. Take out from the oven and set aside.


Brown the meat (add salt and pepper) until crumbly. Strain and set aside.

Take out the sauce.

To assemble the partially baked crust:

Spread the sauce all over the crust.

Sprinkle the meat.

Sprinkle cheese.

Bake at 475 for 8-10 minutes. Until the cheese begins to turn brown.

Leave it for 5 minutes, cut into slices and serve.

Enjoy !