What kind of cheese was used on 80s school pizza?

Most schools in the 1980s used processed American cheese distributed through government food programs, often referred to as "government cheese." It had a mild flavor and melted into a creamy, slightly oily layer that covered the pizza perfectly. To replicate that cheese today, a mix of low-moisture mozzarella and mild cheddar gives you a similar texture and nostalgic taste.

How do you recreate old school lunchroom pizza at home?

Start with a soft, airy dough made from basic ingredients like flour, dry milk, and yeast. Parbake the crust in a rectangular pan, then top it with a lightly seasoned tomato paste-based sauce, a blend of mozzarella and cheddar cheese, and ground beef. Bake until golden and bubbly, then cut into rectangles. Keeping it simple and using a large sheet pan is key to recreating that true lunchroom feel.

Why did school pizza taste different in the 1980s?

The pizza tasted different because it was made in bulk with USDA-approved recipes using specific ingredients. The crust was thicker and softer, the sauce was simple and slightly sweet, and the cheese was processed for maximum melt and coverage. There were no gourmet toppings or bold flavors—just wholesome ingredients meant to feed hundreds of kids efficiently.

What type of dough was used in 80s school pizza?

Cafeteria pizza dough was typically made using a combination of white and whole wheat flour, dry milk, yeast, oil, and sugar. It was proofed in large sheet pans, then partially baked before toppings were added. This method created a thick, soft crust that was light but sturdy—ideal for square slices served on cafeteria trays.

School Cafeteria Pizza Recipes from the 80s: Real Taste, Easy Steps

Name: School Cafeteria Pizza Recipes from the 80s
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1/2 cup dry milk powder; 1 tbsp sugar; 1 tbsp instant yeast; 1 tsp salt; 1 tbsp vegetable oil; 1 cup warm water; 3/4 cup tomato paste; 1/2 tsp garlic powder; 1/2 tsp oregano; 1 tsp onion powder; 1 tsp sugar; 1 1/2 cups shredded mozzarella; 1 cup shredded mild cheddar; 3/4 lb ground beef, browned and drained

Description

A nostalgic recipe for recreating soft-crust, rectangular school cafeteria pizza from the 1980s, complete with beef topping and simple tomato sauce.

Ingredients

Scale

2 1/2 cups all-purpose flour

1/2 cup dry milk powder

1 tbsp sugar

1 tbsp instant yeast

1 tsp salt

1 tbsp vegetable oil

1 cup warm water

3/4 cup tomato paste

1/2 tsp garlic powder

1/2 tsp oregano

1 tsp onion powder

1 tsp sugar

1 1/2 cups shredded mozzarella

1 cup shredded mild cheddar

3/4 lb ground beef, browned and drained

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Instructions

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

2. Add warm water and oil. Mix and knead into a soft dough.

3. Cover and let rise 1 hour until doubled in size.

4. Press into greased 10×15 rectangular sheet pan.

5. Parbake at 400°F for 10 minutes.

6. Mix tomato paste with spices and sugar. Spread over crust.

7. Layer shredded cheeses evenly.

8. Top with browned ground beef.

9. Bake for 15–18 more minutes until bubbly and golden.

10. Let cool slightly before cutting into rectangles.

Notes

For cheese, use a 50/50 blend of mozzarella and cheddar to replicate the original flavor.

Ground turkey can be used as a substitute for beef.

Use a large rectangular pan for the classic lunchroom shape.

Prep Time: 1 hour
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 4g
Sodium: 620mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 15g
Cholesterol: 35mg