This school cafeteria pizza brings me right back to those square lunchroom slices that made school days better. I like how this recipe recreates that soft crust, slightly sweet sauce, and melty cheese that always felt comforting and familiar. Every time I make it, it tastes just like the pizza I remember.
Why You’ll Love This Recipe
I love this recipe because it’s simple, filling, and full of nostalgia. I enjoy how it uses basic pantry ingredients and comes together without complicated steps. It’s also perfect for feeding a family or a group, and it always disappears fast once it’s out of the oven.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the crust
2 cups warm water
2 1/4 teaspoons active dry yeast
2 tablespoons sugar
1/4 cup vegetable oil
5 cups all-purpose flour
1/3 cup powdered milk
1 teaspoon salt
For the topping
2 cups pizza sauce
1 pound ground beef, cooked and drained
8 ounces mozzarella cheese, shredded
Directions
I begin by combining the warm water, yeast, and sugar in a large bowl and let it sit until it becomes foamy. I then add the vegetable oil, powdered milk, salt, and flour, mixing until a soft dough forms.
I press the dough evenly into a greased sheet pan and let it rest for about 10 minutes. I bake the crust in a preheated oven at 425°F (220°C) for about 10 minutes, just until it sets.
After partially baking the crust, I spread the pizza sauce evenly over the top, sprinkle the cooked ground beef across the sauce, and finish with the shredded mozzarella cheese. I return the pan to the oven and bake for another 12 to 15 minutes, until the cheese is melted and lightly golden. I let it cool slightly before slicing into squares.
Servings And Timing
I usually cut this pizza into 12 squares.
Prep time is about 20 minutes.
Bake time is approximately 25 minutes.
Total time comes to around 45 minutes.
Variations
I sometimes make a cheese-only version when I want to keep it extra simple. I also like adding a pinch of Italian seasoning to the sauce or meat for more flavor. When I want a richer topping, I mix a little cheddar cheese in with the mozzarella.
Storage/Reheating
I store leftover pizza in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at 350°F so the crust stays soft and the cheese melts evenly. If I’m short on time, I reheat slices in the microwave in short intervals.
FAQs
What gives this pizza its classic cafeteria flavor?
I think the powdered milk in the crust and the simple ingredient list are what make it taste like school pizza.
Can I make this recipe ahead of time?
I often prepare and bake the crust ahead of time, then add the toppings and finish baking later.
Can this pizza be frozen?
I freeze it after baking and cooling completely, then reheat it directly from frozen in the oven.
Do I need a sheet pan for this recipe?
I like using a sheet pan because it gives the pizza the traditional square shape and thickness.
Can I use a different sauce?
I usually stick with standard pizza sauce, but I sometimes use a mild marinara with good results.
Conclusion
This school cafeteria pizza is one of my favorite comfort recipes because it combines simplicity with pure nostalgia. I enjoy how easy it is to make and how it always brings back memories of lunchroom pizza days, while still being a hit with everyone who tries it.
This School Cafeteria Pizza brings back classic lunchroom memories with its soft, airy crust, simple sauce, ground beef topping, and melted cheese. It’s an easy and nostalgic sheet pan meal that’s perfect for family dinners or feeding a crowd.
Total Time:45 minutes
Yield:12 slices
Ingredients
For the Crust:
2 cups warm water
2 1/4 teaspoons active dry yeast
2 tablespoons sugar
1/4 cup vegetable oil
5 cups all-purpose flour
1/3 cup powdered milk
1 teaspoon salt
For the Topping:
2 cups pizza sauce
1 pound ground beef, cooked and drained
8 ounces mozzarella cheese, shredded
Instructions
Preheat oven to 425°F (220°C) and grease a large sheet pan.
In a bowl, combine warm water, yeast, and sugar. Let sit until foamy (about 5–10 minutes).
Stir in vegetable oil, powdered milk, salt, and flour until a soft dough forms.
Press dough evenly into prepared sheet pan and let rest for 10 minutes.
Par-bake crust for 10 minutes until just set.
Spread pizza sauce over crust, then add cooked ground beef and sprinkle with shredded mozzarella.
Return to oven and bake for 12–15 minutes until cheese is melted and golden.
Cool slightly, then slice into squares and serve.
Notes
Mix cheddar with mozzarella for a cheesier topping.
Add Italian seasoning to sauce or meat for extra flavor.
Use a sheet pan for the authentic square cafeteria look.
Cheese-only versions are simple and always a hit.
Crust can be baked ahead and finished with toppings later.
