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Crispy School Cafeteria Rectangle Pizza Recipe Easy Sheet Pan Method

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This recipe recreates the nostalgic crispy rectangle pizza from school cafeterias using a simple sheet pan method. It delivers a thin, crunchy crust with bubbly cheese and classic tomato sauce, perfect for quick and fuss-free weeknight dinners.

Ingredients

Scale
  • 1 batch (about 12 oz / 340 g) store-bought or homemade pizza dough
  • 1 tablespoon olive oil, for brushing the pan and dough edges
  • 1/2 cup (120 ml) tomato sauce or marinara sauce
  • 1 1/2 cups (170 g) shredded whole milk mozzarella cheese
  • 2 tablespoons grated Parmesan cheese (optional)
  • 1 teaspoon dried oregano or Italian seasoning
  • Optional toppings: sliced pepperoni, sautéed mushrooms, bell peppers, olives

Instructions

  1. Preheat your oven to 475°F (245°C). Place a rack in the lower-middle position.
  2. Line a 9×13 inch sheet pan with parchment paper and lightly brush with 1 tablespoon olive oil, especially around the edges.
  3. Lightly flour your hands and gently press the pizza dough onto the parchment-lined pan into an even, thin rectangle about 9×13 inches.
  4. Brush a thin layer of olive oil around the dough edges to help them crisp and brown.
  5. Spread 1/2 cup tomato sauce evenly over the dough, leaving about a 1/2 inch border around the edges.
  6. Sprinkle 1 teaspoon dried oregano or Italian seasoning evenly over the sauce.
  7. Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauce. Optionally, sprinkle 2 tablespoons grated Parmesan on top.
  8. Add optional toppings evenly over the cheese layer.
  9. Bake in the preheated oven for 12-15 minutes until cheese bubbles and crust edges turn golden brown and crispy.
  10. If crust is not crispy enough, bake 2-3 minutes longer, watching carefully to avoid burning.
  11. Remove from oven and let rest for 5 minutes before slicing.
  12. Slice into rectangular pieces using a pizza cutter or sharp knife and serve.

Notes

For extra crispy crust, pre-bake the dough for 5 minutes before adding toppings. If dough shrinks while stretching, let it rest for 5 minutes and try again. Avoid overloading toppings to prevent soggy crust. Use parchment paper for easy cleanup and to prevent sticking. Reheat leftovers in the oven at 375°F for 8-10 minutes to maintain crispiness. Freezing slices is possible; flash-freeze on a tray before storing in freezer bags.

Nutrition

Keywords: sheet pan pizza, crispy pizza, rectangle pizza, school cafeteria pizza, easy pizza recipe, quick dinner, sheet pan dinner

Find it online: https://eliplate.com/crispy-school-cafeteria-rectangle-pizza-recipe-easy-sheet-pan-method/