Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Rectangle School Pizza

Pin RecipeReview Recipe
close up overhead shot of a pan full of pizza
The hot lunch menu just got even better with this rectangle school pizza recipe that tastes just as delicious as you remember it.
Jump to Recipe
Table of Contents
  1. Rectangle School Pizza Ingredients
  2. How To Make This Rectangle School Pizza Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This rectangle school pizza transports you right back to the school cafeteria on pizza day. The thin crust, tomato sauce, meaty toppings, and rectangular slices will take you down memory lane with their easily recognizable flavor.

For more school lunch classics, check out our lunch lady brownies. For another nostalgic recipe, our orange Julius will take you right back to a hot summer day.

close up overhead shot of a pan full of pizza

Rectangle School Pizza Ingredients

Rectangle School Pizza raw ingredients that are labeled

You’ll need:

For the Pizza Crust

  • 4 tablespoons extra virgin olive oil, divided
  • 2 tablespoons yellow cornmeal
  • 2¾ cups all-purpose flour
  • ¾ cup instant nonfat dry milk powder
  • 2 teaspoons salt
  • 2½ tablespoons granulated sugar
  • 1 (0.25-ounce) packet of rapid rise yeast (2½ teaspoons), also known as instant yeast
  •  1⅔ to 2 cups warm (105°F) water

PRO TIP:

Instant nonfat dry milk powder is used for this recipe because it adds richness, and tenderness, to the pizza crust without adding additional liquid to the recipe. The milk also helps with the browning of the crust.

The crust for this recipe is meant to be soft and tender, not chewy like a traditional pizza. The instant nonfat dry milk powder is shelf-stable so bakers can keep it as a pantry staple when they want to make tender loaves of white sandwich bread, chewy cookies, or this pourable pizza crust

For the Topping

  • ½ pound lean ground beef
  • ½ pound mild Italian sausage 
  • 1¾ cups pizza sauce
  • 4 cups freshly shredded mozzarella 
  • 1 teaspoon dried Italian seasoning

SUBSTITUTIONS AND ADDITIONS

TOPPINGS: You can substitute or add pepperoni or any other favorite toppings you wish on this old-school pizza.

MEAT: You can omit the meat topping and make it a cheese pizza if you prefer.

CHEESE: You can use already a bag of pre-shredded mozzarella instead of freshly shredded to save time.

MILK: Skim milk powder can be substituted for nonfat dry milk in the pizza crust recipe.

FLOUR: We recommend that you use unbleached all-purpose flour. Bleached flours tend to be softer and don’t always perform consistently. We love the King Arthur brand if you can get it or any brand name unbleached all-purpose flour. I also find that generic brands do not perform well either.

How To Make This Rectangle School Pizza Recipe

For the Pizza Crust

STEP ONE: Preheat the oven to 475°F. Coat the entire surface of an 18×13 rimmed baking sheet (also known as a half sheet tray) with 2 tablespoons of the extra virgin olive oil then sprinkle the surface with the cornmeal to keep the crust from sticking to the tray once baked. Set aside.

olive oil and cornmeal sprinkled on a sheet tray

STEP TWO: In the bowl of a stand mixer, with the paddle attachment, add the all-purpose flour, instant nonfat dry milk, salt, granulated sugar, quick-rise yeast, and the remaining 2 tablespoons extra virgin olive oil.

OUR RECIPE DEVELOPER SAYS

If you do not have rapid rise (also known as instant) yeast, you can substitute it with a packet of active dry yeast instead. This is a standard yeast that can easily be found at your local grocery store in the baking aisle.

You will not add the active dry yeast directly to your bowl of dry ingredients, instead, you will add it to your warm water along with the granulated sugar and allow it to sit for 3 to 4 minutes or until it gets foamy. You will then proceed with the recipe at step 3 for the pizza crust.

dry ingredients and olive oil in a measuring cup

STEP THREE: With the mixer on low, slowly pour in the warm water to your dry ingredients. Start with the 1⅔ cups, then you may need to add a tablespoon at a time, but no more than the 2 cups, to get a pourable consistency to your dough. My dough took a tablespoon or so more than the 1⅔ but did not take the entire 2 cups.

PRO TIP:

It’s really important to make sure your water is the right temperature (105°F) so that the yeast is activated.

STEP FOUR: Continue to mix on low for 2 to 3 minutes or until you have a smooth, pourable dough. A few small lumps are fine. It should be the consistency of a thick pancake batter.

dough ingredients being blended in a blender

STEP FIVE: Pour the batter into the prepared rimmed baking sheet and gently spread the dough into an even layer that covers the entire surface of the baking sheet. Allow the dough to rest in the pan for 10 minutes.

dough spread on top of a baking sheet

STEP SIX: Bake the pizza crust for 10 to 12 minutes, or just until starting to get golden, on the lower rack of your oven.

STEP SEVEN: While your pizza crust is baking, you can prepare your toppings.

For the Topping

STEP ONE: In a large 10-inch skillet over medium-high heat, cook the ground beef and mild Italian sausage for 7 to 8 minutes or until no pink remains. Be sure to break the meat up as it cooks. That way it looks more like the topping on school pizzas.

ground beef and Italian sausage being cooked and browned in a skillet

STEP TWO: Transfer the cooked meats to a paper towel-lined plate and set it aside.

STEP THREE: Once the crust has baked for 10 to 12 minutes, remove it from the oven and evenly spread the pizza sauce over the top of the crust.

pizza sauce spread over the top of the pizza crust

PRO TIP:

To get that authentic look you remember so well from school, spread the sauce almost right to the edge of the crust.

STEP FOUR: Sprinkle 2 cups of the shredded mozzarella cheese over the sauce.

shredded mozzarella cheese sprinkled on top of the pizza sauce

STEP FIVE: Next, evenly sprinkle the cooked meat topping over the cheese.

cooked meat sprinkled on top of the shredded mozzarella cheese

STEP SIX: Top the meat with the remaining 2 cups of shredded mozzarella cheese.

shredded mozzarella cheese sprinkled on top of the cooked meat

STEP SEVEN: Sprinkle the dried Italian seasoning over the cheese.

STEP EIGHT: Return the pizza to the oven and bake, on the middle oven rack, for an additional 10 to 12 minutes or until the cheese is melted and bubbly. Carefully slice the pizza into 12 rectangular pieces.

PRO TIP:

If you have really small children, you can slice the pizza into smaller squares to make it more manageable.

pizza after being baked in a sheet tray

How To Serve

This old-school rectangle pizza will be a hit with the kids if you send it in their school lunches. Add chocolate milk to drink and it will be just like the old days. Don’t forget a couple of snickerdoodle cookies for dessert and those hungry tummies will be happy.

Storage

IN THE FRIDGE: Store any leftovers of this rectangle school lunch pizza recipe in an airtight container in the refrigerator for up to 2 days.

IN THE FREEZER: You can freeze the pizza for up to 2 months. Bake the crust as directed above, spread the sauce, add the meat and cheese, but do not bake it. Allow it to rest and completely cool. Cover with plastic wrap and then with aluminum foil. When you are ready to bake, uncover the pizza and bake at 425°F until the topping is bubbly and slightly golden brown. Slice into the rectangular shape slices and serve as directed above.

close up shot of a slice of Rectangle School Pizza on a plate

This school cafeteria pizza recipe tastes exactly the same as you remember it. A thin crisp crust, loaded with tomato sauce, meat toppings, and ooey-gooey melted cheese is the perfect lunch choice.

FREQUENTLY ASKED QUESTIONS

Can I freeze this school pizza?

This public school rectangle pizza can be frozen either before or after baking. If you’d like to wait to bake it, you can assemble the pizza, cover it, and freeze it until you are ready to bake it.

Can I use different toppings on this pizza?

This cheesy pizza is entirely customizable. Add whichever toppings you like and it will be a tasty lunch option.

How do I store leftovers of this homemade pizza?

Leftovers can be stored in the fridge for two days or in the freezer for up to two months.

More Recipes You’ll Love

Get Recipes on Pinterest

get recipes on pinterest
get digital lazy cookbooks
close up overhead shot of a pan full of pizza

Rectangle School Pizza

5 from 1 vote
The hot lunch menu just got even better with this rectangle school pizza recipe that tastes just as delicious as you remember it.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12

Ingredients
  

Pizza Crust

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons yellow cornmeal
  • cups all-purpose flour
  • ¾ cup instant nonfat dry milk powder
  • 2 teaspoons salt
  • tablespoons granulated sugar
  • 0.25 ounce quick-rise yeast (2½ teaspoons), also known as instant yeast
  • 1⅔-2 cups warm water (105°F)

Topping

  • ½ pound lean ground beef
  • ½ pound mild Italian sausage
  • cups pizza sauce
  • 4 cups freshly shredded mozzarella
  • 1 teaspoon dried Italian seasoning

Instructions
 

Pizza Crust

  • Preheat the oven to 475°F. Coat the entire surface of an 18×13 rimmed baking sheet (also known as a half sheet tray) with 2 tablespoons of the extra virgin olive oil then sprinkle the surface with the cornmeal to keep the crust from sticking to the tray once baked. Set aside.
  • In the bowl of a stand mixer, with the paddle attachment, add the all-purpose flour, instant nonfat dry milk, salt, granulated sugar, quick-rise yeast and the remaining 2 tablespoons extra virgin olive oil.
  • With the mixer on low, slowly pour in the warm water to your dry ingredients. Start with the 1⅔ cups, then you may need to add a tablespoon at a time, but no more than the 2 cups, to get a pourable consistency to your dough. My dough took a tablespoon or so more than the 1⅔ but did not take the entire 2 cups.
  • Continue to mix on low for 2 to 3 minutes or until you have a smooth, pourable dough. A few small lumps are fine. It should be the consistency of a thick pancake batter.
  • Pour the batter into the prepared rimmed baking sheet and gently spread the dough into an even layer that covers the entire surface of the baking sheet. Allow the dough to rest in the pan for 10 minutes.
  • Bake the pizza crust for 10 to 12 minutes, or just until starting to get golden, on the lower rack of your oven.
  • While your pizza crust is baking, you can prepare your toppings.

Topping

  • In a large 10-inch skillet over medium-high heat, cook the ground beef and mild Italian sausage for 7 to 8 minutes or until no pink remains. Be sure to break the meat up as it cooks. (That way it looks more like the topping on school pizzas)
  • Transfer the cooked meats to a paper towel-lined plate and set it aside.
  • Once the crust has baked for 10 to 12 minutes, remove from the oven and evenly spread the pizza sauce over the top of the crust.
  • Sprinkle 2 cups of the shredded mozzarella cheese over the sauce.
  • Next, evenly sprinkle the cooked meat topping over the cheese.
  • Top the meat with the remaining 2 cups of shredded mozzarella cheese.
  • Lastly, sprinkle the dried Italian seasoning over the cheese.
  • Return the pizza to the oven and bake, on the middle oven rack, for an additional 10 to 12 minutes or until the cheese is melted and bubbly. Carefully slice the pizza into 12 rectangular pieces.

Notes

  • It’s really important to make sure your water is the right temperature (105°F) so that the yeast is activated.
  • If you do not have rapid rise (also known as instant) yeast, you can substitute it with a packet of active dry yeast instead. This is a standard yeast that can easily be found at your local grocery store in the baking aisle. You will not add the active dry yeast directly to your bowl of dry ingredients, instead, you will add it to your warm water along with the granulated sugar and allow it to sit for 3 to 4 minutes or until it gets foamy. You will then proceed with the recipe at step 3 for the pizza crust.
  • Instant nonfat dry milk powder is used for this recipe because it adds richness, and tenderness, to the pizza crust without adding additional liquid to the recipe. The milk also helps with the browning of the crust. The crust for this recipe is meant to be soft and tender, not chewy like a traditional pizza. The instant nonfat dry milk powder is shelf-stable so bakers can keep it as a pantry staple when they want to make tender loaves of white sandwich bread, chewy cookies, or this pourable pizza crust.
  • To get that authentic look you remember so well from school, spread the sauce almost right to the edge of the crust.
  • If you have really small children, you can slice the pizza into smaller squares to make it more manageable.

Nutrition

Calories: 397kcal | Carbohydrates: 33g | Protein: 22g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 987mg | Potassium: 446mg | Fiber: 2g | Sugar: 9g | Vitamin A: 598IU | Vitamin C: 3mg | Calcium: 306mg | Iron: 3mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

get recipes on facebook

Proudly Prepared by the Spaceships Kitchen

You May Also Like

get digital lazy cookbooks

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments