1975 School Pizza Recipe

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Introduction

The “1975 school pizza recipe” evokes nostalgia for a simpler time. This rectangular pizza, often served on Fridays, was a staple in many American school cafeterias. Known for its thick, soft crust, sweet tomato sauce, and generous layer of mozzarella cheese, the 1975 school pizza recipe continues to be a comfort food favorite. Its appeal lies in its easy preparation, economical ingredients, and the fond memories it holds for those who grew up eating it. While recipes vary slightly, the core elements remain consistent, making it a popular choice for home cooks seeking a taste of childhood.

Ingredients

Dough: 4 cups all-purpose flour, 2 teaspoons active dry yeast, 2 teaspoons sugar, 1 teaspoons salt, 2 tablespoons olive oil, 1 cups warm water. Whole wheat flour can substitute up to half of the all-purpose flour for a slightly nuttier flavor. Sauce: 1 (28 ounce) can crushed tomatoes, 1 (6 ounce) can tomato paste, 1 tablespoon sugar, 1 teaspoon dried oregano, teaspoon dried basil, teaspoon garlic powder, salt and pepper to taste. Fresh herbs like basil and oregano can be used, increasing the quantity to 1 tablespoon each. Cheese: 2 pounds shredded mozzarella cheese. Low-moisture, part-skim mozzarella is often used for its meltability and lower water content. Optional Toppings: Pepperoni slices, cooked sausage, green bell peppers, onions, or black olives. These can be added according to personal preference.

Preparation Steps

1. Dough Preparation: In a large bowl, dissolve sugar and yeast in warm water. Let stand for 5 minutes until foamy. Add olive oil, salt, and half the flour. Mix until combined. Gradually add the remaining flour until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size. 2. Sauce Preparation: In a medium saucepan, combine crushed tomatoes, tomato paste, sugar, oregano, basil, garlic powder, salt, and pepper. Simmer over low heat for 20-30 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust seasonings as needed. 3. Prepare the Pan: Grease a large baking sheet, preferably a rimmed 12×17 inch sheet pan, with olive oil. Alternatively, line the pan with parchment paper for easy cleanup. 4. Preheat the Oven: Preheat oven to 400F (200C).

Cooking Instructions

1. Shape the Dough: Punch down the risen dough and roll it out or gently stretch it to fit the prepared baking sheet. Press the dough into the corners of the pan. This step is crucial for achieving that signature rectangular shape. 2. Add Sauce: Spread the tomato sauce evenly over the dough, leaving a small border around the edges. 3. Add Cheese and Toppings: Sprinkle the mozzarella cheese generously over the sauce. Add any desired toppings. 4. Bake: Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Rotate the pan halfway through baking for even cooking. 5. Cool and Cut: Let the pizza cool for a few minutes before cutting into squares or rectangles. A pizza cutter or a large knife can be used.

Serving Suggestions

Serve the 1975 school pizza recipe warm, either as a main course or a snack. Accompany it with a simple side salad, such as a green salad with vinaigrette dressing, or a fruit salad. Offer condiments such as red pepper flakes, grated Parmesan cheese, or garlic salt for those who prefer extra flavor. For a nostalgic touch, serve the pizza on a cafeteria-style tray. Consider pairing it with a glass of milk or juice, as it was often served in schools.

Tips and Common Mistakes

Tip: Use high-quality mozzarella cheese for the best melt and flavor. Tip: Do not over-knead the dough. Over-kneading can result in a tough crust. Tip: Allow the dough to rise fully for a light and airy crust. Mistake: Using too much sauce can make the crust soggy. Use a moderate amount to avoid this. Mistake: Over-baking the pizza can result in a dry and hard crust. Keep a close eye on it and remove it from the oven when the crust is golden brown and the cheese is melted and bubbly. Mistake: Opening the oven frequently while baking may cause uneven heat and bake time.

Explore More Cooking Guides

Recreating the 1975 school pizza recipe is a delightful journey back in time, offering a taste of familiar flavors and cherished memories. Its simplicity and adaptability make it a perfect dish for family meals, parties, or a comforting solo treat. This recipe showcases not only the deliciousness of classic comfort food but also the joy of creating something wholesome and satisfying from scratch. Discover more exciting culinary adventures and expand horizons. Visit foodrecipestory.com for a treasure of cooking guides and recipes that will inspire meals.