First of all it’s called appropriately Commodity Pizza and is made by a company called Tony’s. It’s a non-yeasted dough, and therefore very dense – probably to fill up our gradeschool bellies throughout the long day. And it was fairly thick, seemingly about an inch or higher.
What’s the closest thing to school Pizza?
To me, the closest thing to school pizza to me is Ellio’s, which you can find in most grocery stores’ freezer aisles. Oh man, how nostalgic! Actually, I always preferred those octagonal ‘Mexican’ pizzas.
Is there such a thing as public school rectangle pizza?
There are few Facebook groups more explicitly dedicated to public school rectangle pizza than ‘Public School Rectangle Pizza,’ created on March 11, 2010, with 2,244 fans. The owner of the ‘Public School Rectangle Pizza’ group, no doubt a pizza expert himself, had this to say on May 15: ‘I get a lot of messages about where to buy the beloved pizza.
Is pizza the only thing you miss about school?
You’re not alone. Patrick Woosley, owner of Patrick’s Meat Market in Scottsboro, feels the same way– ‘ (That pizza’s) the only thing I miss about school,’ he jokes — and so he has it for sale at his shop, right across from fresh-cut meats. Haley Laurence | [email protected]
The Mysteries of School Cafeteria Pizza, Sort of Solved
Back to school week at BonAppetit.com has a delightful scent of Elmer’s glue and hand sanitizer in the air, which is a welcome change from the previous week.For the next several weeks, we’ll be highlighting some of our favorite childhood snacks as well as some of our least favorites from school cafeterias and beyond.On the other side of the thin metal expanse is a sickeningly pale square.The doughy landscape is chewy and flexible, with a lukewarm ″red″ and a peculiar ″white,″ which is burned brown at the borders.The colors are lukewarm and inquisitive.
- Children beg their parents for the opportunity to enjoy it with them, forming a line after Science and before English to bask in its splendor beside a cold carton of milk and an even colder story about how unjust mom is being.
- Yes, my buddy, we’re talking about school cafeteria pizza, a shared sensory memory that many of us have, despite the fact that our lives are vastly different and that our paths may never cross again.
- The question is, how did this specific pizza find its way into all of our lives?
- And how did it come to have such an unique flavor and texture, to provide an example?
- These are excellent questions.
Before embarking on the quest for solutions, it seemed prudent to confer with a few pizza specialists.There are few pizza specialists more well known in New York City and worldwide than Roberta’s renegade chef and co-owner Carlo Mirarchi, who recalled his own childhood pizza memory: ″I remember eating pizza in the cafeteria at my elementary school.″ ″Pizza day was celebrated at my high school every other Friday.My recollection of the dish is that it tasted like French fries and that they served it all day, from 7 o’clock in the morning until 5 p.m.Some youngsters would be eating these square slices that tasted like French fries and looked like they came from Ellio’s at 7:30 a.m.with a pint of chocolate milk.″It was a harrowing experience.″ Intense.
It is difficult to find a Facebook group that is more expressly dedicated to public school rectangular pizza than ″Public School Rectangle Pizza,″ which was founded on March 11, 2010 and has 2,244 members.″I get a lot of messages asking where to get the beloved pizza,″ said the owner of the ″Public School Rectangle Pizza″ organization, who is undoubtedly a pizza specialist himself, on May 15: ″ I honestly don’t know.As a result, please refrain from texting me until a solution has been discovered.″ Resolute.
Among the many pizza experts in my life, none is more beloved by me than my 6-year-old cousin Kate, who stated that ″um.is very nice.″ ″However, my mother’s pizza is superior.″ Incredible.Because of Michelle Obama’s Let’s Move!push against childhood obesity and the Healthy, Hunger-Free Kids Act, USDA standards have become a little more stringent in recent years when it comes to the types of pizza crap that can be served to children in schools.(Although not strictly enforced, and more so in principle than in fact, this is the case.) (Do you remember the phrase ″pizza is a vegetable?″) This may explain why it has become so difficult for a common pizza reporter to obtain information about school pizza from some of the largest foodservice providers serving K-12 cafeterias—Aramark, Sodexo, and Chartwells, for example, have largely prevailed in their battle against Congress over the healthy initiatives.
They may be distrustful of any reporter’s agenda, whether it is related to pizza or not.That’s all right.I was just interested in learning about their pizza, though.Upon my insistence, Aramark, a Philadelphia-based food service company whose mission is ″to provide nutrition services to over 2 million children daily and provide over 300+ million meals to K-12 students annually,″ responded with some facts that I believe you will find pretty surprising: There are several pizza alternatives available that meet or surpass all USDA criteria.
- As part of our Aramark FUEL® programs, which introduce students to new recipes and flavor profiles while adhering to USDA requirements, we provide a variety of options.
- Pizzas are prepared to order and feature whole grain crusts and low-fat cheese to keep things healthy.
- In addition to the typical cheese and veggie toppings, there are a few other pizza alternatives to choose from.
Examples include the Sriracha-Glazed Pizza (sautéed peppers and onions, diced chicken, and a blend of cheeses on a whole grain pizza crust glazed with a BBQ and Sriracha sauce) and the Mac & Cheese Pizza (seasoned macaroni and cheese with diced chicken on a whole grain pizza crust), both of which are made with whole grain pizza crust.Pizza with a sriracha glaze?What about Mac & Cheese Pizza?Compliance with USDA standards is highlighted on a regular basis, to the point that it is impossible not to label it as ″extremely suspect.″ Come on, you can do better than that!It’s probably safe to say that this sort of pizza is not the doughy, bland, red-and-white Ellio’s-looking pizza that comes to mind when you think of ″school cafeteria pizza.″ Yes, it appears that we may need to explore elsewhere for the origins of the traditional ″school cafeteria pizza″ in order to fully comprehend it.
- Fortunately, a clue may be found in Aramark’s use of the USDA’s name-dropping.
- Cookbooks like the USDA’s 1988 Quantity Recipes for School Food Service recipe book provide recipes for a variety of mainstays from the school cafeteria such as meatloaf, apple crisp, fruit salad, yellow cake, and other desserts.
- Its 320 pages provide the secrets of flavors that were previously freely available but have since been lost to time.
- But where would one go to look for such a document?
- If you go in caverns on the northwest edge of the Dead Sea, you could find a papyrus face mask of an Egyptian mummy; if you look in the vanished catacombs of our childhood, you might find a PDF.
Friends, we’ve made it huge with terms like ″Pizza Crust,″ ″Pourable Pizza Crust,″ and ″Pizza with Cheese Topping.″ Yes, it appears that we have located her—the pale, square pizza from our collective memory.However, only a modest modification to the recipes has been made to reflect changes in USDA requirements since their publication.Despite the fact that the dough now contains half whole-wheat flour and the pizza is produced with light mozzarella cheese, the modern-day versions of the sickly, doughy square we all treasured are, at the very least, the direct grandchildren of the sickly, doughy square we all cherished so passionately.″This page was created as a joke and for nostalgia, and it was forwarded to a few friends,″ the owner of the semi-popular ″Public School Rectangle Pizza″ group on Facebook says in the most recent post.″This page was created as a joke and for nostalgia, and it was sent to a few friends.″ It has grown to have a far larger following than I had anticipated.
- However, this is understandable.
- The pizza provided us with sustenance for the first few years of our lives.
- And as a result, we had a good childhood.″ Indeed.
- Alternatively, uh.
- At the very least, we enjoyed it at the time.
- Despite the fact that it was doughy.
In addition, it is soft.In addition, it’s surprisingly sweet.And it’s not good for us.Not to mention that it’s not even close to as nice as mom’s!
This Alabama market sells school cafeteria pizza
Written by Haley Laurence Think back to your lunchtimes in elementary and high school and you’ll be transported back in time.What is one of the first things that comes to mind?Bob Gathany may be reached at [email protected] you’re picturing that rectangle pizza, you’re absolutely correct.There was simply something unique about that pizza, which was normally served with corn and chocolate milk, that I couldn’t quite put my finger on (and sometimes dipped in ranch dressing).
- It was impossible not to be overjoyed if you saw that pizza was on the daily lunch menu.
- Bob Gathany may be reached at [email protected].
- When the nice lunch lady brought out a fresh pan before your time, it was an added bonus.
- You’d be ecstatic because you’d know that your slice of heaven will be fresh and warm when it arrived.
- Haley Laurence can be reached at [email protected].
- You are not alone in your feelings.
Patrick Woosley, proprietor of Patrick’s Meat Market in Scottsboro, feels the same way – ″(That pizza’s) the only thing I regret about school,″ he laughs – and so he sells it at his business, which is directly across the street from where he gets his fresh-cut meats every day.Haley Laurence can be reached at [email protected]’s a rather popular item on the market.He receives two shipments of the pizza every week, and he claims that the summer months are particularly popular because people aren’t receiving their pizza fix at school at that time.It’s not uncommon for us to have teachers, administrators, and lunch ladies come in to care for them,″ Patrick explained.Haley Laurence can be reached at [email protected].
However, be aware that it may not taste EXACTLY the same way you remember it tasting.Patrick claims that when he prepares them at home, the pizzas don’t taste quite the same as they did when he was in the restaurant.As a result, he inquired of a lunch lady about it.
His conversation with her was ″heart to heart and come-to-Jesus,″ he claimed.In response, she said, ″Because we’re preparing for 1,000 people, we start at 8 o’clock in the morning, (after we prepare them), we put them in a holding cabinet, so they’ve been sitting under steam for a while before you receive them.’″ The crust is a little crispier when you receive it from the cafeteria, since the oven is a little hotter.Haley Laurence can be reached at [email protected], though: it’s possible that you’ll want to phone beforehand.
Because there are occasions when customers come in and order a whole case of pizzas.And, after all, why not?Haley Laurence can be reached at [email protected], make a reservation.
- Because Patrick and his team will get you back on your feet.
- Of course, it isn’t all they have to offer.
- Crispitos, another vintage cafeteria menu item, may be found in their freezers as well.
(Do you recall those?) They’re also a popular item – they were completely sold out when I was there – so make a reservation in advance.Haley Laurence can be reached at [email protected] course, not everything is served in a lunchroom.With a large assortment of hand-cut meats to pick from, Patrick’s Meat Market is a must-stop destination.Haley Laurence can be reached at [email protected].
- In addition, fresh fish is available every Friday and Saturday.
- It is common for it to incorporate Royal Red shrimp, salmon, and other seafood.
- Matt Crowell provided the photograph.
- Also, if you’re interested in learning about the weekly offers.
- Every week, they’re shared on Facebook by the author.
Matt Crowell, a photographer who also happens to work at the meat market in Scottsboro, captures a shot of Patrick holding up the daily specials at his chosen site in the city.Haley Laurence can be reached at [email protected] in learning more about Patrick’s?Scottsboro, North Carolina, 410 Parks Ave.Phone: 256-912-0912 The Facebook page for the meat market may be found here.
- Tamika Moore/[email protected] provided the photograph.
- More information on Alabama cuisine may be found at: 50 must-try Alabama meals for less than ten dollars After 10 p.m., there are 15 dishes to eat.
- Buffets that you really must try Alabama’s Best Doughnut is, in fact, the best in the state.
- Haley Laurence can be reached at [email protected].
- And more cuisine from Alabama.
- There are 17 venues in Alabama where you may get delicious fried chicken.
- It is known as Alabama’s Best Pizza.
Take a road journey down the Alabama taco trail, fuelled by delicious cuisine.Fries in Alabama are a must-try.
Pub invites youngsters to try their hand at pizza making
Gallery 3:04 p.m.(Eastern time) The date is February 23, 2022.Youngsters from a Fakenham school have been given the opportunity to gain hands-on cooking experience.Participants from three classes from the town’s infant school were invited to The Crown pub to take part in pizza-making workshops.Lucy, left, and Brooke, both six years old, are shown at the Crown sprinkling cheese on their pizzas.
- Photograph by DENISE BRADLEY – Image courtesy of DENISE BRADLEY/Archant2020 The students had expressed an interest in serving the Italian favorite at school, prompting year two teacher Laura Gray to call Alie Hannam, the school’s landlord, who was only too delighted to assist them.
- ″We are a community bar, and giving back to the community is vital to us,″ said the proprietor ″Ms Hannam expressed herself in the following way: Upon arrival, the students are extremely enthusiastic and eager to learn everything they can about the components that go into the pizzas.
- A pizza at the Crown is being enjoyed by Ethan, a six-year-old student from Fakenham Infant and Nursery School.
- Photograph by DENISE BRADLEY – Image courtesy of DENISE BRADLEY/Archant2020 ″I’ve received personal messages from parents expressing their delight at the experience.″ ″This is a terrific chance for the school and children to be connecting with the local community,″ Sarah Gallichan, headteacher of Fakenham Infant and Nursery School, continued.
- It is the children’s first-hand knowledge of the pizza-making process, as well as the necessity of following directions, that will interest and assist them when they are assigned writing jobs at school.″ Young Layla, six years old, from Fakenham Infant and Nursery School, is enjoying the pizza she prepared at The Crown on Saturday.
- Photograph by DENISE BRADLEY – Image courtesy of DENISE BRADLEY/Archant2020 The pizzas cooked by the children of Fakenham Infant and Nursery School are placed in the oven by head chef Harley Golec at the Crown at Fakenham.
Photograph by DENISE BRADLEY – Image courtesy of DENISE BRADLEY/Archant2020 While working at the Crown, children from Fakenham Infant and Nursery School work alongside sous chef Kaiya Kurucu to create pizzas.Aaron, seven, Caleb, six, Ella, six, and Ellena, seven, are shown from left to right.Photograph by DENISE BRADLEY – Image courtesy of DENISE BRADLEY/Archant2020 Lincoln, a seven-year-old student from Fakenham Infant and Nursery School, is helping to make pizza at the Crown.Photograph by DENISE BRADLEY – Image courtesy of DENISE BRADLEY/Archant2020 Ashton, a six-year-old, samples a slice of pizza at the Crown.Photograph by DENISE BRADLEY – Image courtesy of DENISE BRADLEY/Archant2020 Jenson, a six-year-old, samples a slice of pizza at the Crown.Photograph by DENISE BRADLEY – Image courtesy of DENISE BRADLEY/Archant2020
Old School Cafeteria Pizza
This recipe for Old School Cafeteria Pizza captures the spirit of all that was excellent about school cafeterias throughout our childhood. Except for the ladies of the cafeteria, of course.
This post may contain affiliate links, but don’t worry – they won’t bite.
This past fall marked the achievement of a significant Mama Milestone for me.After 28 years of photographing the first day of school each year, and then sending my daughters off to preschool, kindergarten, grade school, middle school, and eventually high school – five times!- I found myself facing my baby’s first day of Senior year – and my last ″First Day of School″ ever.All of my children, with the exception of the youngest, have now graduated from high school and are attending college.As anybody who has raised a child will tell you, sending a child off to college is a very different experience than sending them off to first grade.
- Anyway, this rite of passage had me thinking about my youth, and when I went online to update Em’s lunch account, I started thinking about the cafeteria and the school meals I ate when I was younger.
- I grew up in Northeast Portland and attended the same elementary school from kindergarten through eighth grade, during which time I estimate that I consumed almost 1500 meals in the basement cafeteria of our school.
- In all, more than two-thirds of the meals were ″hot lunches.″ I grew up as one of those kids who received a hot lunch virtually every day of the week.
- Due to the fact that both of my parents worked outside the home and that my mother was not a lunch-packing type, I spent the most of my childhood eating in the hot lunch line until I was old enough to be allowed to pack my own lunch.
- The actual cuisine offered for hot lunch on the majority of days wasn’t all that wonderful, but every now and then, it was fantastic.
- I mean, it’s really, very good.
My favorite day was Chili & Maple Bar Day, and my second favorite day was Pizza Day, both of which were celebrated on the same day.In fact, school pizza was my very first experience with pizza.We didn’t eat any of that fancy ethnic cuisine while I was in elementary school, such as pizza or lasagna or tacos, since we didn’t have the means to prepare it.A lot of our meals were chili mac, roast beef, and chip beef over rice.We were a simple household.When it comes to Midwestern roots, change happens slowly, especially when they are replanted.
My mother had finally chosen to try Amalfi’s pizza by the time I was in my tweens, and we began eating there at least once a month from that point forward.A slice of old school cafeteria pizza, even though I’ve eaten innumerable beautiful, hand-tossed, artisan-created, wood-fired, rustic pizzas since those long-ago days, is a pleasant and reassuring memory for me from time to time.It’s also a really simple and cost-effective way to feed a large number of people!
The Three Essential Elements of School Cafeteria Pizza
If you want to reproduce the distinct flavor combination that is School Cafeteria Pizza, you’ll need three ingredients: (1) a pourable pizza dough; (2) a pizza topping sauce; and (3) grated cheese (but not just any cheese!) are all necessary ingredients.1.The Pourable Crust is a type of crust that can be poured.The pourable crust is undoubtedly the most important component of the jigsaw since it is responsible for the distinct texture and bite of the school pizza.Every recipe for school pizza crust I could find made enough dough for at least eight full-size sheet pans; but, with a little fiddling, I was able to reduce the amount of dough to exactly the proper amount for a single half-sheet pan.
- The Pizza Topping Sauce (also known as the Pizza Sauce).
- The second component is the Pizza Topping, which is basically simply a thicker tomato-based meat sauce with a few seasonings added on top.
- (As is customary with me, I provide this recipe as a starting point.) Go ahead and make your topping sauce vegetarian or incorporate a stew of other foods into it if you so choose).
The Spectacle of Cheese Back in the day, school pizza was topped with a golden brick of mystery known as Government Cheese, which was a golden brick of mystery.Government cheese was prevalent in the cafeteria of my childhood, appearing in everything from grilled cheese sandwiches to lasagna to mac and cheese to pizza.If you have never had the pleasure of tasting government cheese in all its wonderful golden splendor, you have no idea what you are missing out on.This ″pasteurized process American cheese product,″ which is rumored to have been made from the tears of Midwest dairy farmers, is positioned on the questionable side of the cheese wheel, midway between Velveeta and Kraft Singles.In the absence of government cheese, I’ve made a mix that gets quite near to the true, old-school flavor of the original and gives this cafeteria pizza dish its authentic, old-school flavor.PRO TIP: If you want to reproduce an old-school Cheese Pizza, simply omit the meat and double the tomato sauce and spices to make the sauce, as seen in the picture.
It’s truly as straightforward as that.This recipe for Old School Cafeteria Pizza captures the spirit of all that was excellent about school cafeterias throughout our childhood.Except for the ladies of the cafeteria, of course.
Recipes: Main Dish (Printable Recipe) (Pin Recipe) American cuisine is served.Prep Time allotted: 45 minutes Preparation time: 15 minutes Time allotted: 1 hour Servings: 20 Calories: 282kcal Per Serving:
Pourable Pizza Crust
- 13 1/2 cups all-purpose flour
- 1 cup instant dry milk
- 3 1/2 cups sugar
- 11 1/2 teaspoons salt
- 2 tablespoons vegetable oil
- 2 14 cups boiling water. One packet quick rise yeast (14 ounces, or 2 14 teaspoons)
- three and a half cups all-purpose flour
- one cup instant dry milk 110-115 degrees Fahrenheit | 55 degrees Celsius
- 2 tablespoons corn meal
- Ground beef, 12 pound mild Italian sausage, 1 big onion diced, 2 cloves garlic minced, 1 cup water, 6-8 ounces tomato paste, 1 tablespoon brown sugar, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried marjoram
- 1 teaspoon dried basil, 1 teaspoon dried marjoram
- Grated mozzarella cheese
- 4 ounces grated American cheese
- 4 ounces grated Tillamook medium cheddar cheese
- 4 ounces grated mozzarella cheese
- Preheat the oven to 350°F. 475° Fahrenheit for the conventional oven 425 degrees Fahrenheit for the convection oven
- Prepare a half-sheet pan by lining it with parchment paper.
- Spray with cooking spray and sprinkle gently with cornmeal. Tilt the pan back and forth to ensure that the corn meal is distributed evenly.
- In a medium-sized mixing bowl, whisk together the yeast, flour, dry milk, sugar, and salt.
- Oil and warm water should be mixed together before being added to the flour mixture and well mixed for about 5 minutes. The mixture will be quite sticky.
- Pour the mixture from the bowl onto the prepared pan and smooth it out evenly with a spatula. Place the dough in the pan and set it aside for 20-30 minutes.
- Placing the pizza dough pan in the oven and pre-baking until the crust is firm is the first step:
- Preheat the conventional oven to 475 degrees Fahrenheit for 10 minutes.
- Preheat the convection oven to 425° F for 7 minutes.
- Remove from the oven and put aside until the Pizza Topping has begun to cool somewhat.
- During the ″resting″ period of the pizza crust, prepare the pizza topping. Place ground beef and chopped onion in a large pan over medium-high heat until the meat is fully browned and the onion has become soft and transparent.
- Combine the tomato paste, water, brown sugar, and dry herbs in a large mixing bowl. Reduce the heat to low and cook for 15-20 minutes, uncovered. When the combination is no longer runny, it is considered finished.
- Allow the topping to cool for a few minutes before spreading it on the pizza.
- Combine three grated cheeses in a medium bowl.
- Spread the Pizza Topping evenly over the pre-baked Pizza Crust with care.
- Cheese Blend should be distributed evenly on top.
- Return the pizza to the preheated oven and bake until the cheese has melted and the topping has been thoroughly heated:
- Preheat the conventional oven to 475 degrees Fahrenheit for 10-15 minutes.
- Preheat the convection oven to 425° F for 5 minutes.
1 slice | 282 calories | 24 grams of carbohydrates | 13 grams of protein | 15 grams of fat | 6 grams of saturated fat | 42 milligrams of cholesterol | 514 milligrams of sodium | 251 milligrams of potassium | 1 gram of fiber | 5 grams of sugar | 298 international units of vitamin A | 3 milligrams of vitamin C | 161 milligrams of calcium | 2 milligrams of iron
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Have you tried our Shrimp & Grits Pizza? It’s rich, unique, and totally tasty! (It’s gluten-free, too.)
Please accept my heartfelt thanks for being a consistent reader and supporter of The Good Hearted Woman. Make sure to PIN this post for later!
My 80’s Gradeschool Cafeteria Pizza
There have been a lot of references to the 1980s in my life lately.On Friday night, I was celebrating my friend Ramona’s 50th birthday by dancing to the Cure’s Boys Don’t Cry at a young hipster bar in downtown Chicago with her.Stranger Things: Season 2 and Dark: The German Version, both set in the 1980s and containing fantastic cultural references to my formative years, were two of the most recent shows I binge-watched.Consequently, it brought to mind one of my favorite cafeteria items — that big, rectangular 4′′ X 6′′ pizza that we could have once or twice a week if we were fortunate.Typically, it had a thick consistency and was crispy, and it came in two flavors: plain cheese, which was the more prevalent taste, and sausage.
- Marion’s or Cassano’s pizza contained a lot of caraway seed, which is something I really enjoy.
- The sausage was comparable to the sort seen on those pizzas.
- It’s likely that this pizza was the catalyst for my lifelong fascination with caraway, which I now seek out in rye breads, sauerkraut, and as a crunch on salads.
- I had heard there was also a pepperoni version from some of my other acquaintances who attended to other schools, but the pepperoni version was never available at St.
- Bart’s Consolidated School.
- It’s possible that it was more costly.
When I was a kid, I was one of the nerds who preferred plain white milk to the more popular chocolate milk or later ″orange drink,″ which I believe included no actual orange juice.Nonetheless, even as a child, I was aware that I didn’t want any other tastes to interfere with this delectable square pizza on those memorable occasions.Consequently, with all of this jean jacket and pop music memories, I began to wonder if this pizza was still available today and if so, where I might get my hands on it.First and foremost, it is fittingly titled Commodity Pizza and is manufactured by a firm known as Tony’s.A non-yeasted dough, it is quite dense and likely served to fill our gradeschool tummies over the entire school day, as the recipe indicates.And it appeared to be rather thick, perhaps an inch or more in thickness.
Unlike other firms who produce a clone, Tony’s is the genuine article.It has been several years since I first saw knockoffs in local meat stores; however, they are much thinner and do not contain the proper sauce or sausage.The pizza can only be obtained through a local food distributor, such as Schwann’s or Gordons Food Service, and it is only available in a case for roughly $50 per pie.
63572 Cheese, and the order numbers are 78456 Sausage and 78456 Cheese, respectively.It’s a minor investment for the benefit of feeling around 30 years younger.
Copycat Lunch Lady Pizza
The 18th of August, 2018 Who else has pleasant recollections of the rectangular pizza slices served in the school cafeteria?I do, and I decided to make my own copycat Lunch Lady Pizza at home using this recipe for Copycat Lunch Lady Pizza.Do you ever reflect back to the time you spent in the school cafeteria?Is there a lunch dish from back in the day that you miss now that we’ve all become hypersensitive to phrases like GMO, organic, free-range, gluten-free, keto, and the list goes on?I guess it’s because school is starting up again that I’m thinking back on these kinds of things again.
- In elementary and middle school, pizza day was the one day of the week when I didn’t pack a lunch and instead went out to eat.
- Do you have any idea what kind of pizza I’m talking about?
- It featured a mystery meat topping, which may have been sausage or ground beef, as well as that white, gooey cheese with a sheen of oil on top, and it was served with bread.
- Oh my God, that was incredible!
- As a result, here is my take on the dish: Copycat Lunch Lady Pizza.
- It has happened to me before that I have revisited childhood delicacies like Spaghetti-and O’s Twinkies and have come to the conclusion that they are best left to my recollections.
However, this version of what I’m dubbing Copycat Lunch Lady Pizza (also known as school lunch pizza) is a standout update to a classic staple that everyone will enjoy.While looking for ″copycat″ recipes, I came upon this recipe, which can be found here.In addition to using her crust recipe (with a few tweaks), I also used it to make the topping, which was a freshly browned blend of Italian sausage and lean ground beef (to replicate whatever meat was on the pizza at my school).The crust reminds me a little of the Chef Boyardee pizza in a box that my mother used to prepare.
Tips for making Copycat Lunch Lady Pizza:
- When baking the crust, use a half-sheet pan with a rim to prevent it from falling over.
- Use parchment paper to line a sheet pan to prevent the crust from adhering to the bottom of the pan while baking
- Using this culinary tool, you may shred the meat as finely as possible while it is cooking.
- It is preferable to use a block or a ball of part-skim shredded mozzarella cheese that has been shred yourself since it tastes and melts better than pre-shredded cheese.
- Immediately dump the crust into the pan and allow it to rest for approximately five minutes before spreading it to the borders of the pan – I find it easiest to spread the crust with my finger tips because the dough is a bit sticky
A participant in the Amazon Services LLC Associates Network, an affiliate advertising program designed to provide a method for sites to make advertising fees by advertising and referring to Amazon.com, Foodtastic Mom is a participant in the Amazon Services LLC Associates Program.Any highlighted, clickable Amazon link that you see is an affiliate link, which means that I may receive a commission if you click on it.Please accept my heartfelt thanks for being a consistent reader and supporter of Foodtastic Mom.Make sure to PIN and print this recipe for later use!
Copycat Lunch Lady Pizza
- Who else has pleasant recollections of the rectangular pizza slices served in the school cafeteria? I do and decided to create a version at home – Copycat Lunch Lady Pizza. Course Main Course Cuisine American Prep Time 30 minutes Cook Time 25 minutes Total Time 55 minutes Servings 8 Calories 332kcal 2 2/3 cups bread flour or all-purpose flour
- \s3/4 cup non-fat dry milk powder
- \s2 tbsp sugar
- \s1 packet quick rise or pizza yeast
- \s1 tsp salt
- \s1 2/3 cup warm water
- \s2 tbsp vegetable oil
- \s1/2 lb Italian sausage
- \s1/2 lb lean ground beef
- \s1 jar (12 oz) pizza sauce
- \s8 oz part-skim mozzarella cheese shredded
- Grease and line a metal sheet pan (18″x13″) with parchment paper that is half the size of a standard sheet pan. Preheat the oven to 475 degrees Fahrenheit.
- In a large mixing bowl, combine the flour, milk powder, sugar, yeast, and salt until well combined. Toss the oil into the water once it has been microwaved for 1 minute. To make the batter, combine the oil and water in a separate bowl and whisk until well combined (about 2 minutes). It’s fine if there are a few lumps left
- otherwise, throw them away.
- Prepare a sheet pan by spreading the pizza dough into it and ensuring it is distributed evenly and all the way to the edges. Allow the dough to rest for at least 5 minutes before spreading it with your fingertips if you are having difficulty getting the dough to spread to the edges of the pan.
- In the meantime, brown the Italian sausage and ground beef combined until the meat is fully cooked. Drain the water if required and set it aside.
- Bake the crust without the topping for 6 – 8 minutes. Remove the crust from the pan and spread it with the pizza sauce, followed by the cooked sausage and beef combination and finally the shredded mozzarella cheese
- Continue baking for an additional 8 – 10 minutes, or until the cheese is melted and beginning to brown
- remove from oven and set aside.
- Cut the cake into rectangles and serve it
More pizza recipes:
- Pizza Pot Pie, Ultimate Pizza Dip, Pizza Bagels, Pizza Crust Recipe, and Supreme Mashed Potato Pizza are some of the recipes you may try.
Ohio Company Will Ship School Pizza to Michigan Homes. Dreams Do Come True
Our inner child’s fantasies are coming true thanks to an Ohio startup that is sending school-style pizzas to homes all across the country.Anyone who went to public school is likely to have the same joyful recollections of pizza day at school as everyone else.The anticipation for the squared pleasure had reached a fever pitch, and the scent was wafting down the halls.The clamor towards the cafeteria as the lunch bell rang resounded through the corridors and classrooms.A friend would always bring lunch to school and then go find a table for the rest of his or her friends to share.
- Meanwhile, everyone else waited in line at the cafeteria lunch counter for their opportunity to get a piece of practically every school-aged child’s lunchtime staple.
- Now, a firm in Ohio is offering to mail the iconic school lunchtime staple to customers’ homes all across the country.
- Gunther’s Meat & Seafood Company will supply not just one variety of school pizza, but three different variations on the classic slice of pie that is so synonymous with the United States.
- The conventional school pizza consists of a rectangle piece of dough that is coated in tomato sauce and topped with pepperoni and mozzarella cheese.
- Gunther’s will bring you a frozen pack of their school-style pizza to your house so that you may prepare it whenever you like.
- You may find out more about it by clicking here.
It appears to be precisely how you recall it.Yes, some schools did, in fact, provide breakfast pizza in the morning.Unlike its midday cousin, this pizza’s gooey cheese was accompanied by country gravy and turkey sausage instead of just cheese.To find out more about the school’s morning pizza, click here.A fiestada is what occurs when you mix two of your favorite delicacies from your childhood.Tacos and pizza are on the menu.
Various taco-style toppings are layered on top of these meat-covered octagon pieces, which are topped with an Italian cheese blend.More information on this delicacy may be found by visiting this link.What is it about school pizza that evokes such happy emotions for so many people?
Food memories are so strong because they make use of all of our senses at the same time.When the senses of smell, taste, sight, sound, and touch come together, you get a vivid recollection.Together with the recollections of a simpler period when we didn’t have the obligations, pressures, politics, and even a pandemic that we confront now as adults, we have a powerful combination.I have not yet had the opportunity to sample these frozen delicacies, so I cannot comment on whether they are as delicious as the memories that many of us have of them.
I do, however, intend to place an order in the near future, so please check back later for a review.While pizza has remained a fixture of school lunchrooms for decades, there have been significant changes in the way it is served.To see the changes, scroll down to the bottom of the page.There’s a lot of nostalgia here.
See How School Cafeteria Meals Have Changed Over the Past 100 Years
Stacker has tracked the history of cafeteria meals from their creation to the present day, utilizing data from news and government sources as well as historical documents. Continue reading to find out how various legal actions, culinary trends, and budget cuts have altered what children are served on their lunch plates.
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Why BIG DADDY’S™ Pizza?
All you have to do is bake, slice, and serve as kids form a line.Seriously, it’s that simple.K12 Pizza is the number one brand in the world.1 70% of pupils would select our goods for lunch if they had the option.2 Preparation is simple, and it saves time.
- Made with just the highest-quality ingredients.
- Pizza with pizzeria-style flavors that kids will go crazy over.
- 1NPD Supply Track, Shared by Manufacturer, 2019.
- 1NPD Supply Track, Shared by Manufacturer, 2019.
- $ and poundage are divided equally.
- 2 Aug.
2019: Schwan’s Proprietary Research is featured in K12 Asian Exploration.
SEE All BIG DADDY’S™ PIZZA HAS TO OFFER
PRIMO RISING CRUST PIZZA
- The1 enjoyed CN pizza1 because it had premium, scratch-quality ingredients and had a pizzeria-style taste.
PRIMO PAR-BAKED PIZZA
- Preparation is simple, and the baking time is shorter.
- Primo Par-Baked would be the preferred lunch option for 70% of children.
- The cheeses mozzarella, parmesan, provolone, and white cheddar are combined in this recipe.
1NPD Supply Track, Shared by Manufacturer, 2019. 1NPD Supply Track, Shared by Manufacturer, 2019. $ and poundage are divided equally.
|INGREDIENTS: CRUST: FLOUR BLEND (WHITE WHOLE WHEAT FLOUR, ENRICHED FLOUR), WATER, YELLOW CORNMEAL, DEFATTED SOY FLOUR, YEAST, SUGAR, CONTAINS 2% OR LESS OF: PALM OIL, TOASTED CORN GRIT, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), VEGETABLE OIL (SOYBEAN AND/OR CANOLA OIL), SALT, CORN STARCH, WHEAT GLUTEN, WHEAT STARCH, CALCIUM LACTATE, L-CYSTEINE HYDROCHLORIDE, AMMONIUM SULFATE, SOY LECITHIN, NATURAL FLAVOR.TOPPINGS: COOKED BEEF PATTY CRUMBLES (GROUND BEEF, WATER, TEXTURED SOY FLOUR, SALT, SPICES, GRANULATED ONION, SOY PROTEIN CONCENTRATE, DEXTROSE, GARLIC POWDER, SODIUM TRIPOLYPHOSPHATE, CITRIC ACID), CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO), LOW MOISTURE PART SKIM MOZZARELLA CHEESE (CULTURED PASTEURIZED PART SKIM MILK, SALT, ENZYMES), SUBSTITUTE MOZZARELLA CHEESE (WATER, CORN OIL AND/OR SOY OIL, CASEIN, MODIFIED FOOD STARCH, WHEY, NONFAT DRY MILK, NATURAL FLAVOR, SODIUM ALUMINUM PHOSPHATE, SALT, LACTIC ACID, SODIUM PHOSPHATE, POTASSIUM CHLORIDE, CITRIC ACID, TRICALCIUM PHOSPHATE, SORBIC ACID, XANTHAN GUM, VITAMIN AND MINERAL SUPPLEMENT).SAUCE: TOMATOES (WATER, TOMATO PASTE), CONTAINS 2% OR LESS OF: SUGAR, MALTODEXTRIN, MODIFIED FOOD STARCH, SEA SALT, SALT, CHILI PEPPER, SPICE, DRIED GARLIC, PAPRIKA, FUMARIC ACID.|
r/todayilearned – TIL How to buy School Pizza
To make a comment, you must first log in or create an account.1st grade That’s a good one.My shopping at GFS increases significantly when there is a party on the horizon.Picking up a 5lb pail of potato salad for the backyard BBqs is a favorite pastime.level 2A few years back, I was employed by a GFS.
- Ask a staff, and they’ll let you check through the order book to see if they can get you a case of just about anything.
- What’s the best item to order?
- MOTHER FUCKER’S CHOCOLATE TACOS CHAMP, I LIKE YOUR USERNAME ON LEVEL TWO!
- level 1Hail to Pizza Day!
- Hail to Pizza Day!
- I miss Pizza Day!
The most enjoyable day of the week level 2All of the children would arrive at the restaurant quite early in order to dine.I appreciate you bringing the Aquabats back into my life on a second level.In primary school, it was much better since I lived in Louisiana, so it was even more amazing.On Fridays, we enjoyed Beignets for breakfast as well!On level 2, we ate pizza every day, with the exception of Wednesday and Thursday, which were dominoes days.This was the case for over half of my life, throughout my first nine years of school, when I looked forward to/enjoyed dominoes day.
Dominoes are become something I despise.second level Why is it that they exclusively travel the west coast?( If you live in Canada, the odds are that Sysco is your supplier.
level 2Pizza soft pretzels from Sysco are among the top 5 meals that I would give anything to get.Sysco has a presence in the United States as well.Sysco is the second-largest wholesale food distributor in the United States, after Kroger.It’s likely that you’re in San Francisco if you’re thinking about Frisco.