Easy School Pizza


Pizza Crust

  •  cups unbleached all-purpose flour
  • ¾ cup instant nonfat dry milk powder
  • 2 tsp salt
  • 1⅔-2 cups warm (105°F) water
  • 2½ tbsp granulated sugar
  • 0.25 ounce packet (2½ teaspoons) rapid-rise yeast (also known as instant yeast)
  • 4 tbsp extra virgin olive oil divided
  • 2 tbsp yellow cornmeal


  • ½ pound lean ground beef
  • ½ pound mild Italian sausage
  •  cup pizza sauce
  • 4 cups freshly shredded mozzarella
  • 1 tsp dried Italian season


Pizza Crust

  • Preheat the oven to 475°F. Coat the entire surface of an 18×13 rimmed baking sheet (also known as a half sheet tray) with 2 tablespoons of the extra virgin olive oil then sprinkle the surface with the cornmeal to keep the crust from sticking to the tray once baked. Set aside.
  • In the bowl of a stand mixer, with the paddle attachment, add the all-purpose flour, instant nonfat dry milk, salt, granulated sugar, quick-rise yeast and the remaining 2 tablespoons extra virgin olive oil.
  • With the mixer on low, slowly pour in the warm water to your dry ingredients. Start with the 1 ⅔ cups then you may need to add a tablespoon at a time, but no more than the 2 cups, to get a pourable consistency to your dough. My dough took a tablespoon or so more than the 1 ⅔ but did not take the entire 2 cups.
  • Continue to mix on low for 2-3 minutes or until you have a smooth, pourable, dough. A few small lumps are fine. It should be the consistency of a thick pancake batter.
  • Pour the batter into the prepared rimmed baking sheet and gently spread the dough into an even layer that covers the entire surface of the baking sheet. Allow the dough to rest in the pan for 10 minutes.
  • Bake the pizza crust for 10-12 minutes, or just until starting to get golden, on the lower rack of your oven.
  • While your pizza crust is baking you can prepare your toppings.


  • In a large, 10-inch skillet, over medium-high heat, cook the ground beef and mild Italian sausage for 7-8 minutes or until no pink remains. Be sure to break the meat up as it cooks. (That way it looks more like the topping on school pizzas)
  • Transfer the cooked meats to a paper towel lined plate and set it aside.
  • Once the crust has baked for 10-12 minutes, remove from the oven and evenly spread the pizza sauce over the top of the crust.
  • Sprinkle 2 cups of the shredded mozzarella cheese over the sauce.
  • Next you will evenly sprinkle the cooked meat topping over the cheese.
  • Top the meat with the remaining 2 cups of shredded mozzarella cheese.
  • Lastly, sprinkle the dried Italian seasoning over the cheese.
  • Return the pizza to the oven and bake, on the middle oven rack, for an additional 10-12 minutes or until the cheese is melted and bubbly. Carefully slice the pizza into 12 rectangular pieces.



  • To Store: Store any leftovers in an airtight container, in the refrigerator for up to 2 days.
  • To Freeze: You can freeze the pizza for up to 2 months.  Let the pizza cool and place the slices in a freezer bag
  • To Reheat: To reheat, heat in the microwave or in the oven.

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