This School Pizza Recipe brings back a lot of memory of my youth. It’s fine if you don’t know what Old School Pizza is, as long as you love, and enjoy eating pizza, then that is enough. To your taste buds, it is a tasty and special treat. But if you know what I’ve been talking about, and you love the old school, rectangle pizza, then you might want to try this recipe.
For the Crust:
- (2 ⅔) flour
- ¾ cup powdered milk
- 2 T sugar
- (1) a packet of quick rise yeast
- 1 tsp salt
- (1 ⅔) cup warm water (105-110 degrees)
- 2 T vegetable oil
For the Filling:
- ½ pound ground chuck
- ½ tsp salt
- ½ tsp pepper
- (1) (8oz) block mozzarella cheese. Grate it yourself. (You will need to use the imitation mozzarella shreds to achieve an
- authentic school pizza.)
For the Sauce:
- (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 475 degrees.
- Spray the pan with Pam and lay Parchment paper down
- In a large bowl, add flour, powdered milk, sugar, yeast, and salt whisk to blend.
- Add oil to hot water, and then pour it into your mixture.
- Then stir with a wooden spoon until batter forms, don’t mind the 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, and then remove from oven and set aside.
- For the Sauce: Put the ingredients in a saucepan set over low to medium heat and let it simmer. Then stir repeatedly to avoid clomping and to mix all the ingredients well. Add salt to taste, and cook for 20 to 30 minutes until a thick tomato sauce forms.
- To the partially baked crust, spread the sauce all over the crust, and 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.