Print

Rectangle School Pizza Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 7 reviews

This Rectangle School Pizza is a nostalgic, hearty homemade pizza recipe featuring a unique pourable dough, topped with seasoned ground beef and Italian sausage, classic pizza sauce, and a generous amount of melted mozzarella cheese. Baked on a rimmed sheet pan, it creates a thin, crispy crust with bubbly, golden cheese — perfect for serving a crowd with 12 generous square slices.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 24 minutes
  • Total Time: 44 minutes
  • Yield: 12 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Ingredients

Crust Ingredients

  • 2 tablespoons yellow cornmeal
  • 2¾ cups unbleached all-purpose flour
  • ¾ cup instant nonfat dry milk powder (Nestle Carnation brand used)
  • 2½ tablespoons granulated sugar
  • 2½ teaspoons instant yeast (from a 0.25-ounce packet, Red Star Platinum brand used)
  • 2 teaspoons fine sea salt
  • 2 tablespoons extra virgin olive oil
  • 2 cups warm water (105°-110°F)

Toppings

  • ½ pound lean ground beef
  • ½ pound ground mild Italian sausage
  • 14 ounces jar pizza sauce (yields about 1½ cups, MIDS brand used)
  • 16 ounces block whole milk mozzarella cheese, shredded (yields about 4 cups)
  • 1 teaspoon dried Italian seasoning blend

Instructions

  1. Prepare Pan: Lightly spray an 18×13-inch half-sheet pan with non-stick baker’s spray. Sprinkle the yellow cornmeal evenly over the sprayed surface to prevent the crust from sticking during baking.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, instant nonfat dry milk powder, granulated sugar, instant yeast, and fine sea salt by whisking thoroughly.
  3. Add Wet Ingredients: With the mixer on low speed, drizzle in the extra virgin olive oil and warm water. Mix for an additional 2-3 minutes until the batter is fairly smooth and pourable, resembling thick pancake batter with a few small lumps.
  4. Pour Batter and Rest: Pour the batter into the prepared pan and carefully spread it into an even layer covering the entire surface. Allow the dough to rest for 20 minutes or until small surface bubbles appear, indicating active yeast and readiness to bake.
  5. Preheat Oven and Dock Dough: Preheat your oven to 475°F. Once rested, use a fork to poke multiple small holes across the dough surface, preventing large bubbles during baking.
  6. Par-Bake Crust: Bake the dough on the center rack for 10 minutes. The edges should start to turn pale golden and the crust should be fully set. Remove from the oven and set aside while preparing toppings.
  7. Cook Meats: In a large 10-inch skillet over medium-high heat, cook the ground beef and Italian sausage for 6-8 minutes until browned and no pink remains. Drain excess grease by transferring meats to a paper towel-lined plate.
  8. Add Sauce and Cheese: Spread the pizza sauce evenly over the par-baked crust. Then sprinkle half of the shredded mozzarella (about 2 cups) evenly over the sauce layer.
  9. Layer Meat and Cheese: Distribute the cooked meat evenly over the first cheese layer, then top with the remaining shredded mozzarella (about 2 cups).
  10. Add Seasoning and Bake: Sprinkle the dried Italian seasoning blend evenly over the top cheese layer. Bake the assembled pizza on the middle rack for 12-14 minutes until the cheese is melted, bubbly, and lightly browned.
  11. Cool and Serve: Remove the pizza from the oven and allow it to cool for 3-5 minutes before slicing into 12 squares and serving.

Notes

  • Using instant yeast allows for a quick rise during the 20-minute rest period, making this a faster pizza crust method compared to traditional yeast doughs.
  • Docking the dough with a fork helps prevent unwanted large bubbles while baking a thin layer of batter.
  • Draining cooked meat reduces greasiness and keeps the pizza balanced in flavor and texture.
  • The pourable batter results in a thin, crispy, and slightly chewy crust that differs from traditional rolled dough pizzas.
  • You can substitute whole milk mozzarella with part-skim mozzarella for a lighter option.
  • This recipe is best baked immediately after assembly for optimal crust crispness and cheese melt.

Find it online: https://allcookedup.com/rectangle-school-pizza-recipe/