![]() ![]() “Pizza Crust,” “Pourable Pizza Crust,” “Pizza With Cheese Topping”-my friends, we’ve hit it big. But where to find such a document? In caves on the northwest shore of the Dead Sea, perhaps the papyrus face mask of an Egyptian mummy, maybe in the lost catacombs of our youthful- oh nevermind, you can download a PDF. Its 320 pages hold the secrets to tastes once offered so freely, now lost to time. The USDA’s 1988 Quantity Recipes for School Food Service recipe book provides recipes for a number of school cafeteria staples: meatloaf, apple crisp, fruit salad, yellow cake, and so on. Luckily, a clue is hidden in Aramark’s USDA name-dropping. It seems safe to say that this style of pizza is not the style of doughy, bland, red-and-white Ellio's-looking pizza you remember when you think “school cafeteria pizza.” Yes, it seems that, to understand the classic “school cafeteria pizza”’s origin, we may have to look elsewhere. Sriracha-Glazed pizza? Mac & Cheese Pizza? Compliance with USDA regulations mentioned with a frequency one has no choice but to describe as “very suspicious”? Come on! It was intense.”Įxamples include the Sriracha-Glazed Pizza (Sautéed peppers and onions, diced chicken, and blend of cheeses, on a whole grain pizza crust glazed with a BBQ and Sriracha sauce) and Mac & Cheese Pizza which features seasoned macaroni and cheese with diced chicken on a whole grain pizza crust. ![]() Some kids would be eating these French-fry-tasting, Ellio's-looking square slices at 7:30 a.m. Shawarma is a popular dish around the world, but theres one country where making shawarma pizza is particularly popular. What I do remember about it is that it tasted like French fries and they served it all day, from 7 a.m. Shawarma is a Middle Eastern dish that is made by putting thinly sliced meat into a cone shape and cooking it slowly on a turning rotisserie. In New York City and beyond, there are few pizza experts better regarded than Bushwick pizza shop Roberta’s rebel chef and co-owner Carlo Mirarchi, who shared his own school cafeteria pizza memory: “Every other Friday was pizza day at my high school. ![]() Good questions.īefore setting off to find answers, it seemed wise to consult a few pizza experts. But exactly how did this exact pizza make its way into all of our lives? And how did it achieve its, let’s say, distinct flavor and texture? Huh. Yes, my friend, we are talking about school cafeteria pizza, a sense memory many of us-though our lives may be disparate and our paths may never cross-share. Children beg their parents for the chance to experience its delight, lining up after Science and before English to take in its glory alongside a cold carton of milk and an even colder story about how unfair mom is being. Chewy and pliable, the doughy landscape showcases a lukewarm “red” and a curious “white,” burnt brown at the edges. Every day we'll be celebrating the good, not-so-good, and artificially-colored snacks of childhood, school cafeterias, and beyond.Ī sickly pale square stretches across a thin, metal expanse. There's a pleasant whiff of Elmer's glue and hand sanitizer in the air, because it's back to school week at. ![]()
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