School Lunch Cheese Pizza

1 hr 15 minMakes one 18×13 inch pizza (9 slices)

A rectangular sheet pizza with pourable yeast crust, tomato sauce, and melted mozzarella—a nostalgic recreation of 1980s–90s American school cafeteria pizza.

prepPreheat oven to 475°F / 245°C (or 425°F / 220°C convection)
8 g active dry yeast	Stir yeast into warm water, let sit 5 min	Add yeast mixture & oil, mix medium 10 min	Oil pan, sprinkle cornmeal, spread batter	Prebake 475°F / 245°C, 10 min (or 425°F / 220°C convection, 7 min)	Sprinkle first cheese layer over crust	Spread sauce evenly over cheese	Sprinkle second cheese layer, bake 475°F / 245°C, 10–15 min until browned
375 ml warm water (110°F / 43°C)
320 g all-purpose or bread flour	Mix flour, milk, sugar & salt on low 4 min
55 g instant nonfat dry milk
25 g sugar
1/4 tsp salt
1 1/2 teaspoons vegetable oil, plus more for greasing the pan
15 g cornmeal
1 tablespoon plus 12 g minced dried onion	Simmer onion, garlic, pepper, herbs, tomato paste & water 10 min
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 teaspoons dried basil
2 teaspoons dried oregano
1 1/2 teaspoons dried marjoram
1/2 teaspoon dried thyme
1/2 cup plus 160 g tomato paste
330 ml water
160 g shredded mozzarella (first layer)
405 g shredded mozzarella (second layer)

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