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The Rectangle Cafeteria-Style Pizza brings back those nostalgic school lunch memories. This easy-to-make treat features a soft dough, zesty tomato sauce, and melty cheese, just like the one we couldn't wait to eat in the school cafeteria.
Why You'll Fall In Love With This Tasty Creation
This rectangular pizza stirs up wonderful cafeteria meal memories and captures those childhood flavors perfectly. You can add whatever toppings you fancy, and it comes together quickly with basic ingredients. It's always a hit for casual family dinners or laid-back get-togethers.
What You'll Need
- Pizza Dough: About 450g spread in a 25x38cm pan.
- Olive Oil: For greasing the pan and brushing the dough.
- Fine Semolina: To prevent sticking and add some crunch.
- Sauce Mix:
- 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 like it extra cheesy.
Simple Step-by-Step Guide
- Get The Dough Ready
- Heat your oven to 220°C. Grease the pan and sprinkle with semolina. Stretch the dough evenly. Brush with olive oil, poke with a fork, and bake for 5-7 minutes.
- Mix Up 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, top with sausage, pepperoni, or veggies. Cover with lots of mozzarella.
- Bake And Enjoy
- Pop it in the oven for 8-10 minutes until the cheese gets bubbly and golden. Cut into squares for that genuine cafeteria look. Serve while it's hot.
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Tricks For The Ultimate School Pizza
Scatter fine semolina for a crunchy base. Make sure to pre-bake your dough so it won't get soggy. Don't hold back on cheese and toppings for a hearty meal. Go right to the edges with your toppings for that genuine school lunch look.
Frequently Asked Questions
- → Can the dough be prepped early?
- Sure, you can make the dough up to a day ahead. Keep it chilled, and let it warm up a bit before using.
- → Why bake the crust first?
- It ensures the base stays crunchy and avoids sogginess. Poking holes prevents air bubbles from forming.
- → Can this pizza be frozen?
- Yes, freeze it baked or unbaked. For unbaked, skip the toppings. Baked ones, cool them thoroughly before freezing.
- → What tray works best?
- A 25x38 cm high-sided tray is perfect. Make sure it’s oiled and dusted with cornmeal to stop sticking.
- → How to get a crunchier crust?
- Cornmeal and pre-baking are key. Preheat your oven well and use a tray with good heat conduction.