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School Square Pizza

School Square Pizza

Crust:

  • 2 ⅔ flour
  • ¾ cup powdered milk
  • 2 T sugar
  • 1 packet of quick rise yeast
  • 1 tsp salt
  • 1 ⅔ cup warm water (105-110 degrees)
  • 2 T vegetable oil

Filling:

½ pound ground chuck

½ tsp salt

½ tsp pepper

1 8oz block mozzarella cheese – grated yourself  (substitute imitation mozzarella shreds for authentic school pizza.)

Sauce (I make sauce the day before):

  • 6oz can tomato paste
  • 1 cup water
  • ⅓ olive oil
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tbsp dried oregano
  • ½ tbsp dried basil
  • ½ tsp dried rosemary crushed

Crust:

  1. Preheat oven to 475 degrees.  Spray pan with Pam and lay Parchment paper down (Pam makes it stick)
  2. In a large bowl – flour, powdered milk, sugar, yeast, salt – whisk to blend
  3. Add oil to hot water (110-115 degrees) – pour into your mixture
  4. Stir with a wooden spoon until batter forms – don’t worry about lumps – you just want no dry spots
  5. Spread dough into pan using fingertips until it’s even.  If dough doesn’t want to cooperate, let rest 5 minutes and try again
    1. Bake just the crust for 8-10 minutes – remove from oven and set aside.
  6. Brown meats until it resembles crumbles – set aside and drain meat
  7. Get out the pizza sauce – to partially baked crust, assemble:
    1. Sauce – spread all over crust
    2. Sprinkle meats
    3. Sprinkle cheese
    4. Bake at 475 degrees for 8-10 minutes until cheese melts and begins to brown
    5. Remove from oven – let stand 5 minutes
    6. Cut in slices and serve!

About The Author

Christopher Hudgens

Christopher is an artist, designer, director, photographer & proponent of creative people. Currently working as the Operations Manager for Badatsports.com (based out of Chicago), Director of Marketing for multiple companies based out of St. Louis & Los Angeles area and currently an advocate for all things art & technology.

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