School Lunch Square Pizza Recipes

SCHOOL LUNCH SQUARE PIZZA

Steps:

• Preheat oven to 450 degrees F.
• In a small bowl, combine oil, garlic powder, and Italian seasoning. Brush half the mixture on a 10- x 15-inch rimmed baking sheet.
• Roll out dough into a rectangular shape and place on baking sheet, pressing with fingers to fit edge of pan. Brush dough evenly with remaining oil mixture. Prick dough about 20 times with fork.
• Bake 8 minutes, or until crust begins to brown on bottom. Remove from oven. Spread evenly with pizza sauce, sprinkle with cheese, and top with pepperoni slices. Return to oven and bake an additional 6 to 8 minutes, or until cheese is melted. Cut into squares and serve immediately.

BAKERY-STYLE PIZZA

Steps:

• Combine water and yeast in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook attachment. Pour in yeast mixture. Knead dough until smooth, about 7 minutes.
• Grease a large bowl lightly with olive oil. Form dough into a tight ball and lightly grease the top. Place in the bowl; cover loosely with plastic wrap. Let rise until doubled in volume, about 30 minutes.
• Mix crushed tomatoes and pizza sauce together in a bowl to make sauce.
• Grease a heavy-gauge rimmed 12x17-inch baking sheet generously with olive oil. Press dough into the bottom. Prick dough all over with a fork. Arrange mozzarella cheese slices over dough; cover with 1 cup sauce. Sprinkle Pecorino Romano cheese on top. Drizzle remaining olive oil over pizza.
• Let pizza rise in a warm area until puffy, about 1 hour.
• Preheat oven to 450 degrees F (230 degrees C).
• Bake pizza on the center rack of the preheated oven until edges are very dark brown but top is not burnt, 15 to 20 minutes. Cool in the pan for 5 minutes before slicing into squares.

SCHOOL CAFETERIA POURABLE PIZZA CRUST

Steps:

• 1. Mix dry yeast, flour, dry milk, sugar, and salt together in stand mixer.
• 2. Add oil to dry mixture mix for 4 minutes on low speed.
• 3. Add water to dry ingredients. Mix in stand mixer for 10 minutes on medium speed. Batter will be lumpy.
• 4. Lightly coat a half-sheet pan (13" x 18" x 1") with non-stick pan release spray. Sprinkle half-sheet pan with 2 Tbsp cornmeal.
• 5. Pour or spread dough with rubber spatula into half-sheet pan. Let stand for 20 minutes on counter (allows dough to rise).
• 6. Prebake until crust is set and can support sauce and toppings: Conventional oven: 475° F for 10 minutes. Convection oven: 425° F for 7 minutes
• 7. Top prebaked crust with your favorite pizza sauce and toppings.
• 8. Bake until heated through and cheese is melted: Conventional oven: 475° F for 10-15 minutes. Convection oven: 425° F for 5 minutes
• 9. Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan).