Homemade School Cafeteria Pizza
Homemade School Cafeteria Pizza features a soft, pourable yeast crust topped with pizza sauce, melted mozzarella, and classic toppings. This nostalgic sheet-pan pizza is easy to make, freezer-friendly, and perfect for quick family meals.
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Servings: 8
Ingredients
- 1 tablespoon Crisco shortening
- 1½ tablespoons cornmeal
- 1 0.25-oz packet active dry yeast
- 1⅔ cups warm water
- 2½ cups all-purpose flour
- ¾ cup instant non-fat dry milk powder
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1½ teaspoons vegetable oil
- 1⅓ cups pizza sauce or to taste
- 2 cups shredded mozzarella cheese or to taste
- Pizza toppings of choice
Instructions
- Preheat the oven to 475°F (245°C). Grease a half sheet pan evenly with the Crisco shortening, then sprinkle with cornmeal. Set aside.
- In the bowl of a stand mixer, dissolve the yeast in the warm water. Allow the mixture to stand for 4 to 5 minutes until the yeast becomes foamy.
- Add the flour, dry milk powder, sugar, salt, and oil to the bowl. Using the whisk attachment, mix on medium speed for approximately 10 minutes until a smooth, pourable batter forms. Some small lumps may remain.
- Pour the batter into the prepared pan and spread evenly using a spatula. Allow the batter to rest for 20 minutes at room temperature.
- Place the pan in the oven and bake the crust for 10 minutes.
- Remove the crust from the oven. Spread the pizza sauce evenly over the surface, followed by the cheese and desired toppings.
- Return the pizza to the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted and lightly browned.
- Remove from the oven, allow to cool slightly, then slice and serve.
Notes
To make this Homemade School Cafeteria Pizza gluten free, substitute the all-purpose flour with a 1:1 gluten-free baking flour that contains xanthan gum. Ensure the yeast, dry milk powder, pizza sauce, and toppings are certified gluten free. Texture may vary slightly, but the recipe will still produce a soft, cafeteria-style crust.