- Approx 1lb pizza dough (see notes)
- Olive oil and cornmeal/semolina flour for preparing the pan
- 1 8oz can tomato sauce
- 2 TBS tomato paste
- 1 TBS Italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Pinch of black pepper
- 1/2 tsp sugar
- Toppings: Cooked ground beef or sausage, chopped pepperoni, cooked onions or mushrooms, cooked bell peppers, etc. I used 1lb of cooked ground sausage.
- 1 8oz bag of mozzarella cheese, shredded - more if desired.
- Preheat oven to 425F. Brush a 10x15 baking pan with a bit of olive oil and sprinkle with a small amount of cornmeal or semolina flour. Use your fingertips to press the dough into the pan, keeping the dough even in thickness all the way to the edge.
- Brush the top of the dough with more olive oil and use a fork to create pricks all over. Bake for 5-7 minutes. If bubbles begin to form while baking, reach in with a fork and poke them to let the gas escape.
- While crust is pre-baking, mix together the tomato sauce, tomato paste, italian seasoning, garlic powder, onion powder, black pepper, and sugar. Taste and adjust seasonings as needed - add a bit more sugar if sauce still tastes too acidic.
- Spread sauce over pre-baked crust, going all the way to the edge. Top with meat, veggies, pepperoni, or any other desired toppings. Add a generous layer of mozzarella cheese on top.
- To recreate the look of a school pizza, have the toppings and cheese go all the way to the edge of the crust.
- Bake for 8-10 minutes or until cheese is melted and bubbly. Cut into rectangles and serve.
I used pre-made dough balls from my grocery store (see here)
You can also use a canned pizza dough if you want, but your crust will be quite a bit thinner as those cans are usually 10-12oz.