Cafeteria Pizza

The secret ingredient is love? BS. I'm, like, 85% sure Eugenia is putting extra cheese... And maybe some of that experimental preservative that tastes sorta like beef.

— A student of Academia Fourteen^*

  Cafeteria pizza is a staple of all Academia Magic Education System cafeterias. Beloved (an overstatement, for sure) by student and teacher alike, the pizza is as consistent as it is familiar. No two students are the same, but their lunches? Identical. The best part about this pizza is most certainly the nostalgia; the recipe used by the school today is the same as was used when the Academia schools were first publicized in the 1970s.   The pizza is available in its cheese-only variety daily at every Academia-run cafeteria worldwide, although additional varieties vary based on availability, location, and even day of the week.  

Attention students and faculty of Academia Eight: the Pizza with Three Meat Topping school lunch option will be moved to Friday this week. Thank you.

— An announcement at Academia Eight

  Despite being completely ordinary and mundane cafeteria pizza, no magic — spell or alchemy — has ever succeeded when the pizza is a component or a target. It's ordinary pizza, yet it cannot be affected or transformed by any magic. Students have been mystified and horrified by this phenomenon since its introduction, but no answers have been gained despite multiple experiments. Any spell with the pizza as one of multiple components will find the spell failing and all components, except for the pizza, being consumed or disappearing... Eugenia Schwartz refuses to comment on this vaguely abnormal phenomenon.  

Recipe for Pizza with Cheese Topping

Pourable Pizza Crust

Ingredients

Active dry yeast — 1/2 cup

Warm water (110°F) — 1 gallon

All-purpose flour — 6-1/4 quarts

Non-instant, non-fat dry milk — 1 quart

Sugar — 1-1/4 cups

Salt — 2-1/2 teaspoons

Vegetable oil — 1/4 cup

Cornmeal — 1 cup

Directions

For best results, have all ingredients and utensils at room temperature.   1) Dissolve dry yeast in warm water. Let stand for 4-5 minutes
2) Place flour, milk, sugar, and salt in mixer bowl. Using a whip, blend on low speed for 4 minutes
3) Add dissolved yeast and oil to the mixer bowl. Blend on medium speed for 10 minutes. Batter will be lumpy
4) Oil five sheet pans (18" by 26" by 1"). Sprinkle each pan with 1 ounce (approximately 3 tablespoons) cornmeal
5) Pour or spread 3 pounds 6 ounces (1-1/2 quarts) batter into each pan. Let stand for 20 minutes
6) Prebake until crust is set:

Conventional oven: 475°F for 10 minutes

Convection oven: 425°F for 7 minutes

7) Continued in "Cheese Topping Recipe"  

Cheese Topping Recipe

Ingredients

Dehydrated onions — 1 cup 2 tablespoons

Garlic powder — 1 tablespoon and 1-1/2 teaspoons

Black pepper — 2 teaspoons

Tomato paste — 1/2 No. 10 can (approximately 1-1/2 quarts)

Water — 3-1/2 quarts

Mozzarella cheese, shredded — 3-1/4 gallons

Seasonings

Flaked basil — 1/4 cup and 2 tablespoons

Flaked oregano — 1/4 cup and 2 tablespoons

Flaked marjoram — 1/4 cup and 1 tablespoon

Flaked thyme — 1 tablespoon

Directions

1) Continued from "Pourable Pizza Crust"
2) Combine onions, garlic powder, pepper, tomato paste, water, and seasonings in a large pot. Simmer for 15 minutes
3) Sprinkle 12 ounces (3 cups) shredded cheese evenly over each pizza crust
4) Spread 1 quart tomato mixture over cheese in each pan
5) Sprinkle 1 pound 12 ounces (1-3/4 quart) shredded cheese evenly over tomato mixture in each pan
6) Bake until crust is lightly browned:

Conventional oven: 475°F for 15-18 minutes

Convection oven: 450° for 15 minutes

7) Cut each pan 4x5 (20 pieces per pan)