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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine warm water, sugar, and yeast. Let sit about 5 minutes until foamy.
Add olive oil.
Mix flour, salt, and dry milk powder in a large bowl. Add the yeast mixture and stir until a very soft, slightly sticky dough forms.
Cover and let rise 30–40 minutes.
Heat oven to 475°F.
Generously grease a 13x18-inch half-sheet pan with oil or cooking spray.
Transfer dough to the pan. Oil your fingertips and gently press it all the way to the edges.
Let rest another 10 minutes if it keeps springing back.
Bake the crust 6–7 minutes, just until set but not browned.
Mix all sauce ingredients.
Spread a fairly thin layer over the crust.
Combine mozzarella and cheddar and scatter evenly over the pizza.
Add pepperoni.
Bake another 8–10 minutes, until the cheese is melted and beginning to brown.
Let it sit 5 minutes, then cut into rectangles.
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For a softer crust, ensure the dough remains slightly sticky and not too firm.
Avoid over-saucing to maintain the classic cafeteria pizza texture.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. Skip the step of letting it sit until foamy and mix it directly with the dry ingredients.
What if I don't have nonfat dry milk powder?
You can omit it, but it adds a nice texture to the crust.
Can I use a different cheese?
Yes, feel free to experiment with different cheese blends, but mozzarella is recommended for the classic taste.
How do I prevent the dough from springing back?
Let the dough rest for an additional 10 minutes if it keeps springing back when pressing it into the pan.
Can I make this pizza ahead of time?
You can prepare the dough and sauce in advance, but it's best to bake the pizza fresh for optimal texture.
