School Cafeteria Rectangle Pizza
Remember those magical school lunch days when the smell of fresh-baked pizza wafted through the hallways? That iconic rectangle pizza wasn’t just lunch – it was an event! Now you can recreate that nostalgic cafeteria favorite right in your own kitchen.
This isn’t just any pizza recipe – it’s the actual government-issued formula that cafeterias across America used to create that uniquely delicious, perfectly rectangular slice of heaven. With its pillowy-soft yet crispy crust and generous layer of melty cheese, this copycat version brings back all those lunchroom memories.
Equipment Needed
- Half Sheet Pan
- Kitchen-Aid Mixer with whisk attachment
- Measuring cups and spoons
- Oven thermometer (recommended for accuracy)
Ingredients
For the Crust:
- 1 Tbsp Crisco shortening
- 1½ Tbsp cornmeal
- 1 (0.25-oz) packet of yeast
- 1⅔ cup warm water (110-115°F)
- 2½ cups all-purpose flour
- ¾ cups instant non-fat dry milk powder
- 2 Tbsp sugar
- ¼ tsp salt
- 1½ tsp oil
For the Topping:
- 1⅓ cups pizza sauce
- 2 cups shredded mozzarella cheese
- Pizza toppings of your choice
Instructions
- Preheat oven to 475°F (246°C). Thoroughly grease a half sheet pan with 1 Tbsp Crisco shortening, ensuring complete coverage. Sprinkle 1½ Tbsp cornmeal evenly across the pan – this creates that signature crispy bottom.
- In your stand mixer bowl, combine 1⅔ cup warm water (should feel like warm bath water, 110-115°F) with the yeast packet. Let stand for 4-5 minutes until foamy – if it doesn’t foam, your yeast might be dead.
- Add remaining dry ingredients to the bowl: flour, milk powder, sugar, salt, and oil. Mix with whisk attachment for 10 minutes at medium speed. Don’t worry about lumps – they’re normal and will bake out.
- Pour (don’t spread) the batter into your prepared pan. The batter will be loose – that’s correct! Let rest for 20 minutes uncovered at room temperature. You’ll see small bubbles form on the surface.
- Bake the crust for 10 minutes at 475°F (246°C). The surface should look dry but not browned.
- Remove from oven and add toppings: spread sauce evenly to the edges, add your chosen toppings, and cover with cheese.
- Return to oven for 10-15 minutes until cheese is completely melted and starts showing golden brown spots. Let rest 5 minutes before cutting into rectangles.
Smart Swaps
- Use part-skim mozzarella to reduce fat while maintaining melt
- Substitute whole wheat flour for half the all-purpose flour
- Try nutritional yeast (2 Tbsp) mixed into the cheese for extra flavor
Make It Diabetes-Friendly
- Replace all-purpose flour with almond flour and vital wheat gluten (3:1 ratio)
- Use sugar substitute (equivalent to 2 Tbsp)
- Top with extra vegetables to add fiber
- Portion size: 1/8 of pizza = approximately 24g carbs
Pro Tips
- Water temperature is crucial – too hot kills yeast, too cool won’t activate it
- Don’t skip the cornmeal – it’s essential for authentic texture
- Let the mixer run the full 10 minutes to develop proper structure
- Freeze leftover slices between wax paper sheets