We’re bringing back some delicious, nostalgic feels with this copycat Rectangle School Pizza recipe. Make it and feel just like a kid again!
CHILDHOOD LUNCHROOM VIBES
What comes to mind when you think of childhood school memories? For many of us, nothing brings back the nostalgia like the classic taste of that good ole Rectangle School Pizza. Whether you’re looking to replicate the legendary lunchroom version or just enjoy a delicious homemade pizza for dinner, this recipe brings all the best flavors with minimal effort. This is an all around great pizza that will please everyone at your dinner table!
FREQUENTLY ASKED QUESTIONS:
Yes, some did. Others just heated it up from frozen. I think it depends on the decade you went to school and whether you did private or public school. But that’s okay, you can easily make a homemade pizza dough. I have a delicious homemade pizza dough recipe and it works perfectly here. I tried to keep this easy so it can be a fun and simple weeknight recipe. You can make this as easy or as complex as you prefer and it will all work great!
Spreading out pizza dough to perfectly fit the pan can be a challenge. Working with cold dough straight from the fridge can make it harder to stretch. As the dough comes to room temperature, it becomes easier to stretch so just wait five minutes or so and try again.
You can use any pizza toppings that you normally use! A lot of folks will remember just a plain sausage version while others are strictly only pepperoni. But you aren’t in school anymore so you can add what you like! My only suggestion would just be to not add too much or the pizza gets a bit too heavy for the crust and can make it difficult to serve.
Nope. I just did it to bring back the nostalgic school pizza, but you can absolutely use whatever pizza shape pan you prefer. Also, if you want a thicker crust, you can use a smaller sheet pan.
Leftover pizza can be stored in the refrigerator for up to 4 days. Keep it longer, in the freezer for up to 3 months.
Any extra school pizza slices can be reheated using the oven or Air Fryer until it’s nice and warm and the cheese is melting again. I wouldn’t use the microwave because it gets soggy that way.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- olive oil – this will help keep the dough from sticking to the baking dish. You can use vegetable oil too.
- pizza dough – see my tips above about working with pizza dough. You can also make this dough from scratch, see my homemade pizza dough recipe here.
- pizza sauce – I am using store-bought here but you can make this from scratch too. I have a recipe for homemade pizza sauce here.
- shredded mozzarella cheese – I bought pre-shredded cheese but you can certainly shred it fresh.
- mini pepperoni – obviously you don’t need the mini pepperoni, I just thought it looked cute on here. Regular sized pepperoni slices work and actually look a bit more like the traditional school pizza.
- grated parmesan cheese – this is optional. I like that small bit of added salty flavor that it brings to the dish.
- Italian seasoning – I don’t use a lot in the is recipe. It’s just a bit of seasoning on top that makes each bite so flavorful!
HOW TO MAKE RECTANGLE SCHOOL PIZZA
Preheat the oven to 425°F. Brush an 18×13-inch (half size) sheet pan or one of similar size all over with the olive oil.
Add the pizza dough to the pan and gently spread it out to fit the size of the sheet tray. If it is not stretching easily for you, let it rest for 5 minutes and try again.
Bake the crust for 5-7 minutes. The longer you bake it, the crispier crust you will get so this part is whatever you personal preference.
Add the pizza sauce all over the dough, all the way to the edge to mimic school pizza.
Add the mozzarella followed by the pepperoni; put as little or as much as you like; pictured is about ½ a cup of mini pepperonis.
Add the parmesan cheese next, then the Italian seasoning. Bake again for 8-10 minutes until golden brown and melty.
Let cool for 5 minutes, then slice and serve.
CRAVING MORE RECIPES?
Rectangle School Pizza
- Preheat the oven to 425°F. Brush an 18×13-inch (half size) sheet pan or one of similar size all over with the olive oil.
- Add the pizza dough to the pan and gently spread it out to fit the size of the sheet tray. If it is not stretching easily for you, let it rest for 5 minutes and try again.
- Bake the crust for 5-7 minutes. Note: the longer you bake it the crispier the crust will get so make it to your personal preferences.
- Add the pizza sauce all over the dough, all the way to the edge to mimic school pizza.
- Evenly sprinkle the mozzarella on top followed by the pepperoni; put as little or as much as you like.
- Then add the parmesan cheese evenly on top followed by the Italian seasoning.
- Bake again for another 8-10 minutes until golden brown and melty.
- Let cool for 5 minutes, then slice and serve.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Add any toppings you like!
- Use a smaller sheet pan for a thicker crust.
- You can use any pizza dough or pizza sauce that you prefer. I also give recipes above to make your own homemade dough and sauce.
- Store in the fridge for up to 4 days, freeze for up to 3 months. I suggest reheating in the oven or air fryer to prevent it from becoming soggy in the microwave.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.