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The Cafeteria-Style Rectangular Pizza brings back those sweet school lunch memories. With its soft dough, tangy tomato sauce, and melty cheese, it perfectly captures that special treat we all looked forward to during our school days.
What Makes This Dish So Special
This rectangular pizza packs all the nostalgic flavors from school cafeteria meals. You can add whatever toppings you want, and it comes together quickly with basic ingredients. Kids and adults love it equally at family dinners or casual get-togethers.
What You'll Need
- Pizza Dough: About 450g spread in a 25x38cm pan.
- Olive Oil: To coat the pan and brush the dough.
- Fine Semolina: For a crispy bottom and to prevent sticking.
- Sauce Ingredients:
- 230g tomato sauce
- 30g tomato paste
- 15g Italian herbs
- 2g garlic powder
- 2g onion powder
- Black pepper
- 2g sugar
- Toppings: Cooked ground sausage, pepperoni, veggies, etc.
- Cheese: 230g shredded mozzarella or more if you want it cheesier.
How To Make It
- Get The Dough Ready
- Heat your oven to 220°C. Grease the pan and sprinkle semolina. Spread dough evenly. Brush with olive oil, poke with a fork, and pre-bake for 5-7 minutes.
- Mix The Sauce
- Combine tomato sauce, paste, Italian herbs, garlic powder, onion powder, pepper, and sugar. Taste and tweak as needed.
- Build Your Pizza
- Spread sauce all the way to the edges, add toppings like sausage, pepperoni or veggies. Cover with plenty of mozzarella.
- Bake And Enjoy
- Bake for 8-10 minutes until cheese is bubbly and golden. Cut into rectangles for that authentic cafeteria look. Serve it while it's hot.
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Tips For The Best Results
Sprinkle fine semolina on the bottom for extra crunch. Don't skip pre-baking the crust or it'll get soggy. Load up on cheese and toppings for a hearty meal. Make sure to cover the entire surface including edges for that authentic cafeteria look.
Frequently Asked Questions
- → Can I make the dough early?
- Sure, you can prep the dough up to 24 hours ahead. Keep it in the fridge and let it warm up to room temperature before using.
- → Why bake the crust first?
- Pre-baking creates a crispy base and keeps the center from getting soggy. Poking it with a fork stops big air bubbles from forming.
- → Can this pizza be frozen?
- Absolutely, freeze it baked or unbaked. For unbaked, freeze without toppings. For baked, cool it completely before freezing.
- → What baking tray works best?
- A 25x38 cm tray with high edges is perfect. Make sure it's oiled and sprinkled with cornmeal to keep the dough from sticking.
- → How do I get a crispy crust?
- Cornmeal and pre-baking are key. Also, preheat your oven well and use a tray that distributes heat evenly.