School Lunch Square Pizza Recipes
SCHOOL LUNCH SQUARE PIZZA
Do you remember eating square pizza for lunch when you were back in school? We do! We're bringing back those memories one slice at a time with our recipe for School Lunch Square Pizza. Our version has a super crispy crust with lots of cheesy yumminess! Another thing we love about this school lunch pizza recipe is that it's easy to make and family friendly. Bakery dough makes this meal easy enough to whip up on any weeknight. You'll be happy that it was so easy to prep and cook, and your family will love the novelty of this throwback school pizza! If you want to get really nostalgic, you could serve it with a cup of milk and some mixed fruit, but we understand if you want to switch things up. A nice side salad or cooked veggie would be a geat way to round out this delightful meal.
Provided by Ginsburg Enterprises
Categories Pizza
Number Of Ingredients 7
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
Now found exclusively at one well-known pizza garden in Gravesend, Brooklyn, this style of pizza was once found in neighborhood bakeries. This pizza is deceivingly light, crisp, and slightly spicy. Enjoy with a can of soda.
Provided by CDM68
Categories Main Dish Recipes Pizza Recipes
Time 2h20m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 33.4 g, Cholesterol 19.5 mg, Fat 10.6 g, Fiber 2.7 g, Protein 10.7 g, SaturatedFat 4.1 g, Sodium 663.1 mg, Sugar 1.2 g
SCHOOL CAFETERIA POURABLE PIZZA CRUST
Pourable Pizza Crust from a quantity 1988 USDA school cafeteria recipe. Made in a half-sheet pan (13" x 18" x 1") . The recipe makes a nice, soft bread like crust. This is the pizza crust that's been served at schools for the past 25 years. This recipe would be really good for something like a kids birthday party. The dough has the consestency of very thick pancake batter. You pour it into a sheet pan, with the help of a rubber spatula. I like it because it saves all the rolling and fussing with normal pizza dough.
Provided by Wheres_the_Beef
Categories Grains
Time 1h
Yield 1 pizza, 10 serving(s)
Number Of Ingredients 8
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).
More about "school lunch square pizza recipes"
30 BEST SCHOOL PIZZA RECIPES - BACINO’S
From bacinos.com
4.9/5 Published 2021-06-19Category Pizza Recipes
- Copy Cat Lunch Lady Pizza. Jill’s version of the retro recipe explains how to make everything from scratch. You’ll need whole-wheat flour and some yeast, but don’t be intimidated because it’s pretty easy to make.
- Lunchroom School Pizza with Sausage. WellDone shows how to make the original lunchroom pizza we all used to love. Nicole uses a secret ingredient that is powdered milk and some sugar to add sweetness.
- Erin’s Rectangle Cafeteria Pizza. It seems that Friday was everyone’s pizza day during middle school. Erin reminisces that before she goes into detail, explaining how to make this rectangular pizza.
- Quick and Easy Lunchroom School Pizza. If you thought pizza is pizza, you were wrong. This quick and easy recipe makes it easy to understand why this was everyone’s favorite snack at school.
- Plain Chicken’s Cafeteria Pizza. This is another excellent version of the retro meal you can make when nostalgic for careless school days. It’s also ideal for kids, so whip it up and pack it the next time your kids complain about their lunch boxes.
- Alex’s School Lunch Pizza. Oh, nothing like the good old-school pizza with ground chuck we all thought was sausage. Many people believe this is the original recipe, so Alex recreated it step by step.
- Annette’s School Pizza. Annette also chose to make the crust from scratch, so you’ll need flour, yeast, milk, and sugar if you want to copy what she did.
- Louisiana Cajun School Pizza Recipe. Are you interested in learning a bit about the history of school pizza? If so, check out JB’s video where he talks about the best years of cafeteria meals and what has changed since then.
- Old-School School Pizza. Nothing gives school pizza its unique taste and texture better than the pourable crust. Again, the original recipe she followed was enough for at least eight people, so she had to do some tinkering.
- Square School Pizza (Lunch Lady Pizza) You should check this recipe by 12 Tomatoes if you don’t have the time for lengthy explanations and guidelines.
LUNCH LADY SQUARE PIZZA | 12 TOMATOES
From 12tomatoes.com
4.7/5 (21)Servings 8Cuisine ItalianCategory Dinner
- Microwave water for 30-60 seconds until just warm. Do not overheat. In a large mixing bowl combine flour, milk powder, sugar, yeast and salt. Add oil to warm water and stir, then add to flour mixture and stir just until dough forms.
- Pour dough onto pan and allow to rest for 5 minutes before spreading dough to edges of pan. Make sure each corner is covered and that dough is an even thickness all around. Bake crust for 6-8 minutes.
- While crust is baking brown sausage and ground beef over medium heat, breaking up the meat into as small of bits as possible with a spatula or spoon.
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