Cooked - School Lunch Cheese Pizza

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

School Lunch Cheese Pizza

20.0

2 ½ tsp active dry yeast

1 ⅔ cup warm water (110°F/43°C)

2 ½ cups all-purpose or bread flour

¾ cup instant nonfat dry milk

2 tablespoons sugar

¼ tsp salt

1 ½ teaspoons vegetable oil, plus more for greasing the pan

1 ½ tablespoons cornmeal

1 tablespoon plus 2 teaspoons minced dried onion

½ teaspoon garlic powder

¼ teaspoon black pepper

2 teaspoons dried basil

2 teaspoons dried oregano

1 ½ teaspoons dried marjoram

½ teaspoon dried thyme

½ cup plus 2 tablespoons tomato paste

1 ⅓ cups water

5 ¼ cups shredded mozzarella

Preheat the oven to 475°F (245°C). For a convection oven, preheat to 425°F (220°C).
Stir the yeast into the warm water until it’s mostly dissolved and let it sit for 5 minutes to become foamy.
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.
Add the yeast mixture and the vegetable oil and mix on medium speed for 10 minutes.
Coat a half sheet pan with oil, then sprinkle it evenly with the cornmeal.
Spread the batter evenly into the prepared pan.
Bake for 10 minutes in a regular oven, or 7 minutes in a convection oven.
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.
Reduce the oven temperature to 475°F (245°C) for a regular oven, or 450°F (230°C) for a convection oven.
Sprinkle 1 ½ cups of the cheese evenly over the parbaked pizza crust.
Spread the sauce evenly over the cheese.
Sprinkle the remaining cheese over the pizza.
Bake for 10 to 15 minutes, or until it browns on top.
Slice the pizza into however many slices you want.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍕Pizza

Cuisine🇮🇹Italian

Occasions📆EverydaySchool Lunch

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 75 weeks ago

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