This Old School Pizza recipe captures the essence of all that was good in the school cafeterias of our youth. (Cafeteria ladies not included.)
Way back in the day, our Cafeteria Ladies served us up savory squares of school lunch pizza made with three distinct elements: a pourable crust, meat sauce topping, and government cheese. This old school pizza recipe perfectly recreates the memory; tender crust, meaty sauce, copycat cheese blend and all.
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What's the Story on this School Pizza Recipe?
I was one of those kids who got hot lunch almost every day. Both my parents worked outside our home and mom wasn't the lunch-packing sort, so until I got old enough to where my mom would let me pack my own lunch, I was most often in the hot lunch line. From first through eighth grade, I figure I ate about 1000 hot lunches in our basement cafeteria.
Most days, the actual food served for hot lunch wasn't all that awesome, but ever so often, it was great. I mean, truly Good. My favorite was Chili & Maple Bar Day (I'll get to that here on the blog someday - you're gonna love it!), and my second favorite was Pizza Day.
In fact, square school pizza was my first pizza. You see, back in the day, my mom didn't go in for any fancy ethnic cooking, like Pizza or Lasagna or Tacos. We were strictly a chili-mac, roast beef, chip-beef-on-rice kind of family in those days.
Oh sure, by the time I hit my tweens, my mom had finally decided that she'd give the pizza at Amalfi's a try, and from then on we had it at least once a month. But even though I have had countless amazing, hand-tossed, artisan-created, wood-fired, rustic pizzas since those long-ago days, a slice of old school cafeteria pizza now and again is a comfortable, reassuring memory.
It's also a super easy, economical way to feed a ton of people!
What Goes into Old School Cafeteria Pizza
To recreate the unique flavor memory that is School Cafeteria Pizza, you need three basic elements: a pourable crust, a meaty topping, and copycat government cheese.
Pourable Crust
The pourable crust is arguably the most critical piece of the cafeteria pizza puzzle, because it gives school pizza its unique texture and bite. Every source I could find for pourable pizza crust made enough dough for at least eight full-size sheet pans. After some serious tinkering, however, I was able to adjust the recipe down so that it is just right for a single half-sheet pan.
- Quick rise yeast: Use quick rise yeast for this recipe. Regular yeast does not work fast enough.
- Flour: Use all-purpose flour.
- Instant dry milk: Dry milk is indispensable to this recipe. In breads, dry milk creates a smooth, mellow flavor, a more tender texture, and a higher rise.
- Sugar: Use plain granulated sugar.
- Salt: We use kosher salt.
- Oil: Use canola oil, or any neutral cooking oil.
- Hot water: Water should be 110-115°F (55° C); hot enough to activated the yeast when it is mixed with the flour, etc. Do not get the water too hot, or it will kill the yeast.
Meaty Pizza Topping
School pizza in 1970s Portland always came topped with a thick, meaty, tomato-based sauce; almost like a Bolognese sauce. (There were no vegetarian options: your option was to eat the pizza or not.)
As usual, the topping sauce in this recipe is presented as a Ia jumping-off point. If you want to use your own topping sauce, or make it vegetarian, or add a stew of other ingredients to it, by all means - go for it!
- Ground Beef: Use lean ground beef.
- Italian sausage: To recreate school lunch pizza, use a mild Italian sausage. If you prefer your pizza spicier, use a spicy Italian sausage instead.*
- Onion: For the best flavor, use a yellow onion.
- Brown sugar: This adds a nice layer of flavor, and helps to balance the acidity from the tomato paste.
- Garlic: Use 2-3 fresh garlic cloves.
- Tomato paste: Use plain tomato paste.
- Herbs: Use Basil, Oregano, Marjoram, or an Italian seasoning blend.
*Original school pizza was usually made with only ground beef, but we really like to add Italian sausage to the meat blend. For a pure, authentic sauce, omit the sausage and just use ground beef.
Copycat Government Cheese
Back in the day, school pizza was blanketed in a golden brick of mystery known as Government Cheese. Government cheese was ubiquitous in the cafeteria of my youth; it was found in grilled cheese sandwiches, lasagna, mac-n-cheese, and of course, pizza.
If you have never experienced government cheese in all its glorious goldenness, you don't know what you are missing. Rumored to have been created from the tears of Midwest dairy farmers, this “pasteurized process American cheese product” wedges in on the dubious side of the cheese wheel, somewhere between Velveeta and Kraft Singles.
I don't have access to government cheese these days; however, I've created a blend that comes pretty close. It is this copycat government cheese that gives this cafeteria pizza recipe its authentic, old school flavor.
- American cheese: American cheese is essential to this mix. It is that orange, processed stuff that now most often gets wrapped in individual plastic sheets and sold at a premium. You can buy a block, or a block of unwrapped slices, in the cheese section of most grocery stores.
- Cheddar: Use any good-quality medium cheddar; we recommend using Tillamook.
- Mozzarella: Use a full-fat mozzarella. Low-moisture mozzarella doesn't melt as well (or taste as good).
How to Make this Old School Pizza Recipe
Pourable Crust
Preheat oven to 475°F (245°C). Line a 20 x 14 half-sheet pan with parchment paper.
Hint: Use a textured baking pan if you have one. The texture allows air to flow under the pizza dough as it bakes on the parchment, making for a more evenly baked crust.
Combine yeast, flour, dry milk, sugar, and salt in a medium mixing bowl.
Combine oil and warm water in a large measuring cup or mixing bowl, and then pour the liquid into flour mixture and stir thoroughly for about 5 minutes. The dough will be thick, loose, and very sticky.
Pour the dough mixture from bowl onto prepared pan and spread evenly using a spatula. Set dough in pan aside in a warm spot to rest for 30 minutes.
Put the pizza dough pan in the preheated oven and par-bake for 10 minutes, or until the crust is set.
Remove from oven and set aside until Pizza Topping has cooled slightly.
Hint: Visit Pourable Pizza Dough for more detailed directions about how to make this easy pizza crust.
Pizza Topping
Prepare the pizza topping while the pizza crust is resting.
In a large, heavy skillet, combine the chopped onion, mild Italian sausage, and ground beef. Cook over medium-high heat until meat is thoroughly browned and onion is soft and translucent.
Add tomato paste, water, brown sugar, and dried herbs.
Reduce heat and simmer uncovered for 15-20 minutes. The mixture is done when it is no longer runny.
Allow topping to cool slightly before spreading it on pizza.
Copycat Government Cheese Blend
Combine three grated cheeses in a medium bowl. Set aside.
Hint: Processed American cheese usually comes in slices. To grate the American cheese easily, first stack the slices, then cut them in half and stack them again before grating.
Assemble & Bake
Carefully spread the Pizza Topping over the pre-baked Pizza Crust, all the way to the edges.
Top the pizza evenly with Cheese Blend.
Return pizza to hot 475°F (245°C) oven and bake for 8-10 minutes; until the cheese is melted and the topping is heated.
Substitutions
- Flour: Bread flour will also work.
- Instant dry milk: If you don't have dry milk, you can substitute warmed regular milk (110-115° F | 55° C) for the hot water.
- Sugar: You can substitute honey for the sugar in the bread dough.
- Ground Beef: You can sub in ground turkey, or even ground chicken, but the outcome will not be quite as robust.
- Italian sausage: If you prefer your pizza spicier, use a spicy Italian sausage instead.
- Cheese: Use any cheese or cheese blend that you like on pizza.
- Onion: Red or sweet onions will also work.
Variations
Vegetarian: If you want to recreate old school Cheese Pizza, just leave out the meat and double the tomato sauce and spices to create the sauce. It really is as simple as that.
Toppings: Like any pizza, the choices are practically limitless when it comes to topping a school lunch pizza. You can go traditional and add pepperoni or peppers; or zhuzh it up with caramelized onions or a sprinkling of roasted Brussels sprouts. One of our favorite additions is homemade meatballs!
The important thing is to incorporate whatever you use into the sauce, because that saucy center is what makes it old school pizza.
Equipment
Sheet Pan: I recommend using a textured half sheet baking pan (20 x 14 x 1) for this recipe. It also bakes up nicely in two quarter sheet pans (9x13). A pizza cutter is also helpful, but not necessary.
Meat Masher: This inexpensive little kitchen tool makes the job of breaking up ground meat 10x easier, and saves your wrists, too.
Storage
Refrigerator: Homemade school pizza stores like any other pizza. According to the USDA, leftover pizza will last in the fridge for up to 4 days. Wrap and refrigerate within 2 hours of taking it out of the oven.
Freezer: This cafeteria pizza recipe can also be frozen. To do this, prebake the crust as directed, and then add the toppings and cheese. Allow the pizza to cool completely, and then cover with plastic wrap. Wrap a second time in aluminum foil, and put in the freezer.
When ready to eat, bake as directed, adjusting the time as needed. The pizza is done when the cheese is fully melted and the crust is warm and golden brown.
Top Tips
Store-bought crust: If you don't want to make the pourable dough, you can use refrigerated pizza dough. You can find this in the freezer section, or at the grocery store deli or pizza counter. (If you have a Winco, the pizza section there sells raw dough.)
Air-fryer Reheating: We find that the best way to reheat school pizza (or any pizza for that matter) is in an air fryer. Preheat the air-fryer to 390-400°F (200-204°C), and then air-fry individual servings for 3-4 minutes each.
More Vintage Recipes
Updating and revamping vintage recipes is kind of our thing here on GHW. As Generation Jonesers, our favorites include such budget-friendly favorites as layered taco salad, tamale pie, and salmon patties.
Serving & Pairing
Allow the cooked pizza to cool for 5 to 10 minutes before cutting. Like any cheesy, saucy dish (i.e., lasagna, eggplant parm, etc.) the ingredients need a little time to set.
Since school pizza is usually something you make for a crowd, the easiest way to serve it is straight from the pan. First cut with a pizza cutter, ulu, or sharp knife, and serve it up with a spatula.
For the ultimate retro experience, serve it on school lunch trays, with fruit cup and a carton of milk on the side.
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Old School Cafeteria Pizza
Equipment
- 1 Heavy Baking Sheet 20 x 14 x 1
- 1 heavy skillet
Ingredients
Pourable Crust
- 1 packet quick rise yeast ¼ ounce, or 2¼ teaspoons
- 3½ cups all-purpose flour
- 1 cup instant dry milk
- 3 tablespoons sugar
- 1½ teaspoons kosher salt
- 2 tablespoons oil
- 2¼ cups hot water 110-115° F | 55° C
Meaty Topping
- 1 pound ground beef
- ½ pound mild Italian sausage
- 1 large onion chopped
- 2 cloves garlic minced
- 1 cup water
- 8 ounces tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Copycat Government Cheese
- 4 ounces American cheese grated
- 4 ounces medium cheddar cheese grated (we use Tillamook)
- 4 ounces mozzarella cheese grated
Instructions
Pourable Crust
- Preheat oven to 475°F (245°C). Line a half-sheet pan (20 x 14 x 1) with parchment paper.
- Combine yeast, flour, dry milk, sugar, and salt in a medium mixing bowl.
- Combine oil and warm water in a large measuring cup or mixing bowl, and then pour the liquid into flour mixture and stir thoroughly for about 5 minutes. The dough will be thick, loose, and very sticky.
- Pour the dough mixture from bowl onto prepared pan and spread evenly using a spatula. Set dough in pan aside in a warm spot to rest for 30 minutes.
- Put the pizza dough pan in the preheated oven and par-bake for 10 minutes, or until the crust is set.Remove from oven and set aside until Pizza Topping has cooled slightly.
Meaty Topping
- Prepare the pizza topping while the pizza crust is resting.In a large, heavy skillet, combine the chopped onion, mild Italian sausage, and ground beef. Cook over medium-high heat until meat is thoroughly browned and onion is soft and translucent.Add tomato paste, water, brown sugar, and dried herbs.
- Reduce heat and simmer uncovered for 15-20 minutes. The mixture is done when it is no longer runny.
- Allow topping to cool slightly before spreading it on pizza.
Copycat Government Cheese
- Combine three grated cheeses in a medium bowl.
Assemble Pizza
- Carefully spread the pizza topping over the par-baked crust, all the way to the edges.
- Top evenly with cheese blend.
- Return pizza to hot 475°F (245°C) oven and bake for 8-10 minutes; until the cheese is melted and the topping is heated.
- Allow the cooked pizza to cool for 5 to 10 minutes before cutting. Like any cheesy, saucy dish, the ingredients need a little time to set.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Kim says
I thought the pizza we had in school was on bread
Renée B. says
I suppose it depends on where and when you went to school. In Portland in the 1970s, most pizza was made on pourable crust.
Tiffany says
Do you use white or yellow corn meal?
Renée says
Either one will do. It just works to keep the crust from sticking.
Jeff says
OMG! I love you! 💕
When I was growing up, I only ever ate school lunch when they had one of two things: pizza or sloppy Joe’s (which come to think of it, are similar). I have such fond memories of that school pizza. I did not have a good time at school and that pizza was a true comfort food for me. And, I’ve thought of it from time to time, wishing I could have it again.
And, you’ve done it! This is it! This is exactly what my school lunch pizza was like! Amazing! I can’t thank you enough for this recipe.
I happened to come across this page and knew I had to make it immediately. So,I did have to change it slightly. I didn’t have Italian sausage, so I didn’t use it. (I don’t think my school used it. I remember it just being hamburger.). And, I didn’t have any American cheese, so I used 4 Oz. of shredded Monterey Jack instead. Next time, I’ll definitely use the American cheese and I’ll probably try the Italian sausage, too.
But, even with the small changes, it was perfect! It was like I was back in school, in the cafeteria, eating my favorite school time comfort food.
Thank you again! Now, I have to investigate your site and see what other goodies you have to share!
Renée says
Jeff, you made my day!!! Thank you so much for circling back to share your experience with the recipe, and for taking the time to genuinely lift my spirits in the process.
Okoye says
You are correct. The school made the pizza with hamburger meat only. The trick was that they soaked the hamburger in fennel to give it an Italian flavoring. So try that and see how it tastes.
Renée B. says
That is so interesting - thanks for the tip! Now I need to do a deep dive: that's a technique I've never heard of before.
Poetry Jones says
I’d love to try this great sounding recipe, but ... what is a “half sheet pan”?
Sherie says
I also would like the measurements of a half sheet pan. Thank you.
Renée B. says
For any recipe on our site, if you go to the recipe card and hover over the Servings number, you can drag the bar to however many servings you want, and it will change the amounts on the card to match your request. In the case of this Cafeteria Pizza recipe, hover over "20" and then slide the bar to "10" to halve the recipe.
Josie says
Oh my gosh! I grew up in Woodburn and I remember looking forward to Pizza days. I've actually been on the hunt to collect all the Lunch Lady recipes and have been printing and saving them. I'm making this for my kids this weekend. Please share more recipes from school lunch.
Thank you, Renée! 🙂
Renée says
Thank, Josie! I hope the kiddos enjoy the pizza!
Nick says
You had it good. Our pizza day involved pre-packaged mini pizzas which I can only describe as "rehydrated glop." Funny thing is, I can recall it to this day: A soft crust with the taste and consistency of mattress foam, a kind of orangey sauce, and a quasi-cheese that got stuck in one's throat. I distinctly remember receiving a slice of actual Tombstone pizza one day and going "What sorcery is this?!" because all I'd ever known was that blasted Pi-R-Squared.
Oddly enough, these days I have a craving for rehydrated glop. 🙂
Renée says
I get ya, Nick. It’s remarkable sometimes; the memories and images that our food memories call up, and the comfort that a simple, familiar meal can bring.
Tyler B says
How about the hot roll recipe? They were about two by two and three inches tall? Pretty sure that was the same dough they used for weiner rolls and bierocks (lots of Eastern Europeans in SE Kansas). I have a US Army recipe for hot rolls somewhere, makes a whole LOT of rolls. We always had good hot lunches, except maybe for the baked chicken legs. Now I want a hotel of chili, stick of cheese and a cinnamon roll - with chocolate milk (in retrospect, that last part makes me gag).
One of my grade school lunch ladies is still kicking (she's in her 90s), but she's tight with the recipes. Still. WHY???
Renée says
Oh, I remember those hot rolls! I'll make a note to look into them. Beirocks weren't a school lunch thing in my part of the world, but I'm so glad you mentioned them: I'd love to a post on them. I can definitely see them being a fond school lunch memory.
Ed says
Hi Renée,
I grew up in CT and went to school in the 50's and 60's. My siblings and classmates still fondly remember the our schools' "Pizza Day" as a favorite. Bottom line ... Old School Cafeteria Pizza is a national treasure spanning our nation coast to coast! Within the last week or so, two of my brothers were reminiscing about school pizza, and I did a bit of web searching and found your site and recipe.
I've not tried it yet, but will soon, probably this weekend. I'll let you know how it goes. I've a couple questions: 1) How much does the 3 1/2 cups of all-purpose flour weigh the way you measure? There's such a great variation between the 120 grams/cup on the bag label and the way home cooks measure. 2) Would you share the link to, or a scanned image of, the crust recipe for the "8 full sheet pans?" I'm interested in the directions for the "commercial sized" batch that a cafeteria worker would have used. My maternal grandmother was a pastry cook in a Connecticut public shool.
Thank you!
Ed
Renée says
Great question. I weigh all my ingredients when I cook, and use a 120 gram cup for all- purpose flour.
As for the 8-sheet crust recipe, it was in a school cafeteria cookbook, and I have no idea where you could access it.
Ed says
Renée,
Thanks for your prompt reply. I'll have to do some checking with local libraries and see if they have some of that type cookbook. I hope to find the time this weekend to try your recipe.
Ed
Brian Garner says
Do you drain the grease after cooking the meat and onions?
Renée says
I usually use very low-fat meat, so I don't; however, if I was using a higher-fat meat, I definitely would.
Thanks fo the question, Brian: I've made a note to go back and detail this point in the instructions.
Kimberly Crystal Wimberley says
I love pizza day I also loved hamburger day does anyone have the recipe for the soybean burger recipe or if you can order them online
Renée ♥ says
I think ours were a bulgur-burger as opposed to a soy burger. Ive been thinking of working on a recipe for them. They have a really pleasant, unique flavor, and extend the ground meat by at least 25%. I'll reply again here if and when I post a recipe.
Tracy says
I went to Chapman Elementary School in Northwest Portland in the 60s. I wasn't a fan of the school pizza, but I'm going to try it again! I have a question. I have been looking for the recipe for the old school weiner wraps. Do you have the recipe? The Pillsbury crescent rolls are not getting it! Lol thank you!
Renée ♥ says
I don't have the weiner wrap recipe, but that's a great idea to pursue! I do know that at my school, the lunch ladies made homemade bread dough for our weiner wraps. If you're not a bread baker, you might want to try using Rhodes rolls.
Arliss Wallace says
Hi Renee, We live in the Oak Grove Oregon area, south of Milwaukie. Our school district is planning on tearing down our current building that used to house the neighborhood elementary school to build it for use as our New Urban High School. There is a plan to have a celebration for previous students prior to the tear down and those “kids” are talking about the square pan pizza they remember so fondly. I tried to contact those I thought may have the old recipe to no avail. Then, I googled and up popped your recipe. I wanted to ask if you’d mind if we share your creation/recipe with those at the event. They would be very appreciative! Thank you!
Renée ♥ says
Thanks so much for asking, Arliss. By all means, please share the recipe! If you could attach a simple credit to the blog, that would be great.
They recently tore down my high school for a full remodel [Madison in NE Portland]. It's sad to see all that history go, but those old buildings really do need a serious update. Best of luck with your celebration!
Jodi says
I should have used the other old school lunch pizza recipe I've tried before , This one was a collassel waste of time and ingredients.. I prevailed the crust for ten minutes at 475 just as the recipe said, which was about eight minutes too long. Crust is already burnt and I haven't even gotten to add my toppings .
Renée ♥ says
Thank you for your comment, Jodi. I've never had an issue with the temps for this recipe, but when I went back through my post notes, I found that a critical piece of information - regarding Conventional oven versus Convection oven temps - had been omitted from the final recipe card. So yes, if you were using a convection oven, then the oven oven temp was set too high. I've updated the recipe to reflect the additional information for convection oven users.
Jan says
Hey Renee! I'll bet we were (sort of) neighbors but I'm sure I predate U -- me in the 60's) - I went to North Powellhurst school in David Douglas District - As I write, I've got this in the oven for the grand kids. Sounds like u hit the nail on the head! thanks so much!
Renée ♥ says
Hello, Neighbor - Thanks for checking in! (and you don't predate me by much.) Hope the kiddos enjoy it! ?
Judith Perry says
We were reminiscing the other day about pizza we used to eat at school back in the 70’s. I had to look for the recipes and found this one. Well we loved the pizza from back when, we definitely loved this recipe. The crust ( easy to make) had a touch of sweetness which added to the flavor overall. Mine came out a little more meatier than your picture, plus we added mushrooms. Thank you for the recipe.
Renée ♥ says
Thank you so much for your feedback. I'm so glad the recipe worked for you!
Mozelle Martin says
Hi and thank you for sharing this. I just wanted to let you know that I shared this recipe of yours on my blog.
Rosemary says
I remember pizza in school and it was such a treat. I always looked forward to Friday lunch for a special treat. Even though I enjoyed it as a kid, I'm not sure I'd want to go back to eating it again...that cheese left me scarred 🙂
Renée ♥ says
? That cheese was an interesting science project, wasn't it?
Sheila says
Thanks for the trip down memory lane with Cafeteria Pizza! It is nostalgic for sure! I'm telling my age when I say I remember school lunch was .25 cents and milk was a nickel. Thanks for sharing!
Renée ♥ says
Right there with you, Sheila. ?
Dawn @ Our Food Fix says
I love this old school recipe, it really does remind me of my childhood. If only I could still eat gluten 🙂
Renée ♥ says
Have you ever tried long-rise sourdough bread? I make sourdough bread that has a 14-hour rise for a friend with Celiac. She can successfully eat it in moderation, because apparently the natural yeast consumes the gluten during that super-long rise before it bakes. You can read more about it and the science behind it here: https://thegoodheartedwoman.com/easy-sourdough-bread/. You could easily make pizza crust (like for *real* pizza) with it. Just an idea.
Marina says
Sure my husband would love these...
Katherine says
Ah, that must be such a strange feeling to send off your last "first day" of school! But I'm sure you're beyond proud too. 🙂 This post and the pizza brings all the nostalgia. I loved the cafeteria pizza, but this one looks and sounds way better than the one I ever had haha.
Erin @ Platings and Pairings says
I love a retro inspired recipe! And who doesn't love pizza! This looks great Renee!
Annissa says
Friday was always pizza day at my school. Even the hard core brown baggers would buy lunch on pizza day. It was everyones favorite cafeteria lunch. Then again, we didn't have a chili and maple bar day...
Sonal says
What an amazing treat!! I am surely going to try it!
Tisha says
Loved pizza day at school!!! This brings back some memories!
Jennifer | SavorwithJennifer.com says
Oh my gosh, I MISS this! Can't wait to try and I know my kids will be all over it.
Chris Collins says
I used to love school pizza! What a tasty idea!
Jenni LeBaron says
I totally remember school pizza! I loved pizza day too. This is a fantastic recipe to grab on to some of that comforting nostalgia!