School Lunch Cheese Pizza

I found the pourable crust to be interesting, I haven't tried it yet but I am going to soon.

School Lunch Cheese Pizza Tasting History

Courses: Entree
Categories: Pizza
Source: https://www.tastinghistory.com/recipes/schoollunchcheesepizza#recipe
Serving size: 10

Ingredients
Crust
2 1/2 tsp (7 g) active dry yeast
1 2/3 cup (375 ml) warm water (110F/43C)
2 1/2 cups (320 g) all-purpose or bread flour
3/4 cup (55 g) instant nonfat dry milk
2 tablespoons (25 g) sugar
1/4 tsp salt
1 1/2 teaspoons vegetable oil, plus more for greasing the pan
1 1/2 tablespoons (15 g) cornmeal
Toppings
1 tablespoon plus 2 teaspoons (12 g) minced dried onion
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 teaspoons dried basil
2 teaspoons dried oregano
1 1/2 teaspoons dried marjoram
1/2 teaspoon dried thyme
1/2 cup plus 2 tablespoons (160 g) tomato paste
1 1/3 cups (330 ml) water
5 1/4 cups (565 g) shredded mozzarella*
*For the ground beef version, replace half of the cheese with just under 1 pound of ground beef that youve cooked before topping the pizza with it.

Directions
1. For the crust: Preheat the oven to 475F (245C). For a convection oven, preheat to 425F (220C).

2. Stir the yeast into the warm water until its mostly dissolved and let it sit for 5 minutes to become foamy.

3. Combine the flour, dry milk, sugar, and salt in the bowl of a stand mixer. Mix with the whisk attachment on low for 4 minutes. Im not exactly sure why the mixing time is so long here, but its in the historical recipe.

4. After the dry ingredients have mixed, add the yeast mixture and the vegetable oil and mix on medium speed for 10 minutes.

5. While the batter mixes, coat a half sheet pan with oil, then sprinkle it evenly with the cornmeal.

6. Once the batter is ready, spread it evenly into the prepared pan. If youre having trouble getting it to spread, let it sit for a few minutes, then try again. This allows the batter to relax and become more spreadable.

7. Bake for 10 minutes in a regular oven, or 7 minutes in a convection oven. It should only be partially baked at this point, and its time for toppings.

8. For the sauce: In a saucepan, stir together the seasonings with the tomato paste and water. Bring to a simmer, then continue to simmer for about 10 minutes.

9. To assemble: Reduce the oven temperature to 475F (245C) for a regular oven, or 450F (230C) for a convection oven.

10. Sprinkle 1 1/2 cups (160 g) of the cheese evenly over the parbaked pizza crust.

11. Spread the sauce evenly over the cheese. The sauce and cheese will likely end up mixing together, and thats okay. The most important part is to make sure the sauce is spread evenly over the whole pizza to the edge of the pan.

12. Sprinkle the remaining cheese over the pizza, all the way to the edges.

13. Bake for 10 to 15 minutes, or until it browns on top.

14. Slice the pizza into however many slices you want, I did 9. Serve it forth with your favorite nostalgic school lunch staples like chocolate milk.

Notes
*For the ground beef version, replace half of the cheese with just under 1 pound of ground beef that youve cooked before topping the pizza with it.

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