Lunch Lady Pizza

Old school rectangle pizza, serves 10

1 packet (2 tsp) active dry yeast

2 2/3 c all purpose flour

3/4 c  nonfat dry milk powder

2 Tbs granulated sugar

1/4-1 tsp   salt 

2 tbsp vegetable oil

1 2/3 c water

16 oz part skim mozzarella cheese, shredded

2 c prepared or 1 jar (12 oz) pizza sauce

22 slices (1.4 oz) pepperoni, minced OR

1 lb Italian sausage

Preheat your oven to 475 degrees. Spray a half-sized sheet pan (18″ x 13″) with cooking spray and and line it with parchment paper. Set aside.

In a large bowl, whisk together the flour, milk powder, sugar, yeast and salt. Microwave the water for about 1 minute and add the oil. Pour the oil and water mixture into the flour mixture and stir with a spatula until a batter is formed. If there are a few lumps remaining, it's okay. 

Spread the pizza dough into the prepared sheet pan, being sure the dough is spread evenly and to the edges of the pan. If you are having trouble with the dough spreading to the edges of the pan, allow the dough to rest for at least 5 minutes before spreading it with your fingertips. Let the pan sit for 20-30 minutes.

Meanwhile, if you are using  Italian sausage, brown until cooked completely. Drain if necessary and set aside.

Bake the crust in the preheated oven for 6-15 minutes. Try 6-8 at first, and if not cooked, bake longer. The crust will probably pull away from the edges of the pan.

When the crust comes out of the oven, sprinkle on 4 ounces of the shredded cheese. Spread the pizza sauce over the cheese, leaving a bit of crust showing around the edges. Sprinkle with the remaining cheese and the minced pepperoni.

Bake the pizza for 12 minutes, until the cheese is melty and the edges are browned. Let the pizza sit 5-10 minutes before slicing into rectangles, two rows of 5 rectangles each. Serve hot.

Or, if you prefer a Pourable Pizza Crust

1 packet quick rise yeast 1/4 ounce, or 2 1/4 teaspoons

3 1/2 cups all-purpose flour

1 cup instant dry milk

3 tablespoons sugar

1 1/2 teaspoon salt

2 tablespoons oil

2 1/4 cups hot water 110-115° F | 55° C

2 tablespoons corn meal

Preheat oven 475° F 

Line a half-sheet pan with parchment paper. [Half Sheet Pan = approx. 20" x 13.5".] Spray with cooking spray and sprinkle lightly with cornmeal. Tilt the pan back and forth to distribute corn meal evenly.

Combine yeast, flour, dry milk, sugar, and salt in a medium mixing bowl. 

Combine oil and warm water, and then pour into flour mixture and stir thoroughly for about 5 minutes. Mixture will be very sticky. 

Pour mixture from bowl onto prepared pan and spread evenly using a spatula. Set dough in pan aside to rest for 20-30 minutes. 

Put the pizza dough pan in the oven and pre-bake until crust is set about 10 minutes.

TO STORE LEFTOVERS, layer pieces between parchment paper or foil and store in a zip top bag in the fridge for up to 3 days. It can be reheated in the microwave if you’re feeling extra trashy, or first in a hot skillet to crisp up the bottom, followed by a short stint under a hot broiler to melt the cheese.