Remember those soft, pillowy pizza squares from the school cafeteria? This classic school-style pizza brings that nostalgia home with a fluffy yeast crust, tangy mayo-ketchup sauce, and a hearty topping of sausage, pickles, olives, and melted cheese. For more pizza-night inspiration, try our One-Pan Skillet Pizza with Tortilla Crust or Crustless Cauliflower Pizza.
Ingredients
For the starter:
- 11 g (4 tsp) active dry yeast
- 40 g (3 tbsp) sugar
- 300 ml (1 1/4 cups) warm milk
For the dough:
- 30 g (2 tbsp) melted butter
- 2 large eggs
- 1 tsp salt
- 550 g (4 1/2 cups) all-purpose flour
For the topping:
- Sliced sausage
- Dill pickles, sliced
- Hard cheese, grated
- Black olives
For the sauce:
- Mayonnaise and ketchup, mixed to taste
Instructions
- Combine the yeast, sugar, and warm milk, and let the starter rise in a warm oven (40–50°C / 105–120°F) for 10–15 minutes. Use the same trick with the finished dough to cut rising time roughly in half.
- Mix the dough ingredients and knead until smooth. The dough will be sticky — don’t add extra flour; oil your hands instead and finish kneading.
- Let the dough rise until doubled, then roll out, spread with the mayo-ketchup sauce, and layer on the sausage, pickles, olives, and cheese.
- Bake at 200°C (400°F) for 20–25 minutes, until golden and bubbling.
Tips
- Don’t add extra flour to the sticky dough — oiled hands make kneading easy and keep the crumb soft and airy.
- Proof the dough in a warm (not hot) oven to cut the rising time nearly in half.
- Grate the cheese yourself for the best melt — pre-shredded cheese never bubbles quite the same. For yeast-dough fundamentals, allrecipes.com has excellent step-by-step guides.
Nutrition: per 100 g: 145 kcal, protein 9.2 g, fat 5.4 g, carbs 14.1 g.