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Rectangle School Pizza
Rachel Kim

Rectangle School Pizza

The defining school slice is thin, soft and rectangular, with sauce reaching nearly to the edge and finely crumbled beef under a blanket of evenly melted cheese. This version scales an institutional sheet-pan formula to one 13-by-18-inch home half-sheet. Parbaking the crust keeps the middle tender without leaving it raw.
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Prep Time 25 minutes
Cook Time 24 minutes
Total Time 49 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 1/2 cups warm water
  • 2 1/4 tsp active dry yeast
  • 1 tbsp granulated sugar
  • 3 tbsp neutral oil divided
  • 3 1/2 cups all-purpose flour
  • 1 1/2 tsp kosher salt
  • 12 oz lean ground beef
  • 1 can 15 oz tomato sauce
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 3 cups shredded low-moisture mozzarella
  • 1 cup shredded mild cheddar

Method
 

  1. Stir warm water, yeast and sugar together and let stand for 5 minutes until foamy.
  2. Mix in 2 tablespoons oil, flour and salt, knead for 5 minutes and let rise covered for 45 minutes.
  3. Heat oven to 475°F and brush a 13-by-18-inch rimmed half-sheet with the remaining oil.
  4. Press dough evenly to the corners, prick it all over and parbake for 8 minutes.
  5. Brown beef into very fine crumbles, drain and combine tomato sauce with Italian seasoning and garlic powder.
  6. Spread sauce to within 1/4 inch of the crust edge, scatter beef and both cheeses evenly.
  7. Bake for 12 to 16 minutes until the cheese melts and the underside is set; rest 5 minutes and cut into 12 rectangles.