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Big Jim’s House

Weekdays 6:00 a.m. – 10:00 a.m.

Remember those pizza squares from school lunches? If  miss that old rectangle pizza, don’t worry, you can make it yourself! Here’s the recipe:

Half sheet pan and line with parchment paper.

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  (To be authentic school pizza, you will have to use imitation mozzarella shreds.)

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:

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

School Pizza

If you love and miss the old school rectangle pizza, here's the recipe: Half sheet pan and line with parchment paper.