Old School Cafeteria Pizza

Two pieces of cheese-topped pizza cut into square (one with a bite taken out) resting on a plastic school lunch tray. More pizza on baking tray in background.

This Old School Pizza recipe brings back the nostalgic flavors of classic cafeteria pizza from the 1970s and 80s—pourable crust, meaty sauce, and melty cheese—it’s the retro pizza you didn’t know you were craving. (Lunch ladies not included.)

Course Main Dish

Cuisine American

Prep Time 45

Cook Time 20

Total Time 1 5

Servings servings

Calories 280kcal

Author Renee

Equipment

1 Heavy Baking Sheet 20 x 14 x 1
1 Parchment Paper
1 Meat Masher
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

US Customary - Metric

Instructions

Preheat & Prep Pan
Preheat oven to 475°F. Line a half-sheet pan (20x14") with parchment.
Make Pourable Crust
Whisk together dry ingredients in a bowl.
In another bowl, mix oil with warm water, then combine with the dry mix. Stir well (dough will be thick and sticky).
Pour into prepared pan and spread evenly. Let rest for 30 minutes.
Par-bake for 10 minutes, then set aside.
Make Meaty Topping
Brown sausage, beef, and onion in a skillet.
Add tomato paste, water, sugar, and herbs. Simmer 15–20 minutes, until thick. Allow to cool slightly.
Make Cheese Blend
Grate and mix the cheeses. Set aside.
Assemble & Bake
Spread topping over crust,edge to edge. Sprinkle cheese blend on top.
Bake for 8–10 minutes, until cheese is melted and bubbly.
Cool 5–10 minutes before slicing.

Notes

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.

Nutrition