Description
A nostalgic homemade school pizza featuring a soft whole-wheat rectangular crust, mild tomato sauce, and gooey low-moisture mozzarella. It’s simple, comforting, and perfect for recreating classic cafeteria-style pizza at home.
Ingredients
Scale
- 2 ½ cups whole wheat flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm water
- 1 tbsp olive oil
- 1 ½ cups low-moisture mozzarella cheese, shredded
- 1 cup tomato sauce
- 2 tbsp tomato paste, for homemade sauce
- ½ cup water, for homemade sauce
- ½ tsp garlic powder
- ½ tsp dried oregano
- Optional: pepperoni, turkey sausage, mushrooms, bell peppers, or spinach
Instructions
- In a large mixing bowl, combine the whole wheat flour, sugar, salt, and active dry yeast.
- Gradually add the warm water and olive oil while mixing. Knead for 5–7 minutes, until the dough becomes smooth and elastic.
- Cover the dough and let it rest in a warm place for 10–15 minutes.
- Meanwhile, prepare the sauce if making it from scratch. Combine tomato paste, water, garlic powder, oregano, and a pinch of salt in a small saucepan. Simmer for about 5 minutes.
- Preheat the oven to 450°F (232°C). Lightly grease a rectangular baking sheet.
- Roll or press the dough into a rectangle approximately ¼-inch thick. Transfer it to the prepared baking sheet and spread the dough evenly.
- Spread a thin, even layer of tomato sauce over the dough.
- Sprinkle the shredded low-moisture mozzarella evenly over the sauce. Add optional toppings if desired.
- Bake for 12–15 minutes, or until the crust is lightly golden and the cheese is melted and bubbly. Avoid overbaking to keep the crust soft and tender.
- Let the pizza cool for a few minutes, then cut into rectangular cafeteria-style slices and serve.
Notes
- Keep the crust relatively thin for the classic school-pizza texture.
- Do not overbake, as the crust should remain soft and chewy rather than crisp.
- Low-moisture mozzarella gives the most authentic cheese texture and helps prevent excess grease.
- Keep the sauce mild with simple seasonings for a traditional cafeteria-style flavor.
- Whole wheat flour can be replaced with a gluten-free pizza flour blend for a gluten-free version.
- Use plant-based mozzarella and a suitable vegan dough for a vegan version.
- Turkey pepperoni or turkey sausage can be used for a leaner topping.
- Allow the pizza to rest for a few minutes before cutting so the cheese can set slightly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 rectangular slice
- Calories: 330 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 25 mg
Keywords: school pizza, cafeteria pizza, school cafeteria pizza, homemade school pizza, rectangular pizza, whole wheat pizza, nostalgic pizza