Why is my dough sticking to the sheet pan?

This dough sticks if you don't grease the sheet pan well. Sometimes just the edges get stuck—if that happens, use a heavy duty spatula to separate the edges from the pan. Ours always comes off the pan clean!

My dough is too sticky or too dry. How do I fix it?

If your dough is too sticky, add a bit more flour. If it's too dry, add a bit more yogurt or a few drops of water.

What does school pizza taste like?

This pizza is way better than frozen pizza rectangles. It's soft and slightly doughy (in a good way), and has a simple tomato and cheese flavor. It's the perfect nostalgic comfort food.

School Cafeteria Pizza (No Yeast)

Name: School Cafeteria Pizza (No Yeast)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 2 cups plain greek yogurt (we use 0%); 1/2 cup marinara or pizza sauce; 2 cups shredded mozzarella or pizza cheese; Olive oil or non-stick spray; Toppings of choice

Description

This school cafeteria pizza will make you nostalgic for back-to-school season. We don't use any yeast in the dough, so there is no rise time, and the whole thing comes together in less than 30 minutes. Cut it into perfect rectangles for that classic school pizza look.

Ingredients

Scale

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 cups plain greek yogurt (we use 0%)

1/2 cup marinara or pizza sauce

2 cups shredded mozzarella or pizza cheese

Olive oil or non-stick spray

Toppings of choice

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Instructions

Preheat your oven to 450°F.
Combine all-purpose flour, baking powder, and salt in a large mixing bowl. Then add greek yogurt and mix until the dough forms a ball. I find it helpful to use my hands to pull everything together.
Generously oil the bottom and sides of a half sheet pan (18"x13") with olive oil or non-stick spray (we use olive oil or avocado oil). Don't skip this step, or your pizza will stick to the sheet pan.
Place the dough ball into the center of the sheet pan, and work the dough to the outsides of the pan with your hands until it's spread to the edges of the pan and an even thickness throughout.
Top the dough with sauce, cheese, and your desired toppings, then bake for 12-15 minutes, or until golden brown on the edges and bottom.
Cut the pizza into 9 even rectangles with a pizza cutter (cut into thirds lengthwise and crosswise). Use a spatula to scoop each piece of pizza out of the sheet pan. Enjoy!

Notes

Make sure you oil your sheet pan well on the bottom and sides, or the pizza crust will stick. If yours sticks a little, use a heavy metal spatula to separate the crust from the sheet pan. Even when ours sticks initially, we are able to get it off the pan clean with a spatula.

Make sure you use greek yogurt, and if yours has any liquid on the top, drain it before using. You want thick yogurt for this recipe.

If your dough is too dry, add a little bit of extra yogurt until the dough comes together. If it's sticking to your hands, add a little bit more flour.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 rectangular slice
Calories: 195
Sugar: 3.2 g
Sodium: 533.4 mg
Fat: 2.3 g
Carbohydrates: 26.1 g
Protein: 17.4 g
Cholesterol: 7.9 mg

Keywords: school pizza, cafeteria pizza, no-yeast pizza