Description
This Homemade School Cafeteria Pizza. Is a delightful throwback to childhood. Itβs perfect. For family dinners. Or a fun cooking project with the kids. The recipe features a thick, fluffy crust. Thatβs both crispy and tender. Just like those school lunch pizzas. We all remember. Topped with gooey mozzarella cheese. And your choice of toppings. Itβs a simple. Yet satisfying dish. That brings a wave of nostalgia. With every bite. The unique batter-like dough. And the ease of preparation. Make it a must-try. For pizza lovers. Of all ages.
Ingredients
1 tablespoon shortening
1Β½ tablespoons cornmeal
1 (0.25-ounces) packet yeast
1β c water
2Β½ c all-purpose flour
ΒΎ c instant non-fat dry milk powder
2 tablespoons sugar
ΒΌ teaspoon salt
1Β½ teaspoons oil
1β c pizza sauce, or to taste
2 c shredded mozzarella cheese, or to taste
Pizza toppings of your choice
Instructions
Preheat your oven to 475ΒΊF. Grease a half-sheet pan with shortening and sprinkle with cornmeal.
Dissolve yeast in warm water. In a stand mixer. Let stand for 4-5 minutes until foamy.
Add flour, dry milk powder, sugar, salt, and oil. Mix with a whisk attachment for 10 minutes. The dough might be lumpy.
Spread dough in the pan. And let it rest for 20 minutes.
Bake the crust for 10 minutes.
Remove from the oven and spread pizza sauce. Add toppings and cheese.
Bake for another 10-15 minutes. Until the cheese is melted and browning.
Slice and enjoy!
Notes
To make this recipe gluten-free. Simply swap out the all-purpose flour. For a gluten-free flour blend. Make sure the blend you choose contains xanthan gum. Or another binder. To help the dough hold together. Additionally, verify that all other ingredients. Including the yeast, non-fat dry milk powder, and pizza toppings. Are certified gluten-free. This adjustment allows those with gluten sensitivities. To enjoy a nostalgic homemade pizza. Without worry. The texture might be slightly different. But the flavor will be just as delicious. And satisfying.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
