Emilie Meyer
Pizza is a beloved dish enjoyed by many, and there are several ways to make it. While the traditional pizza shape is round, some people prefer to make rectangular pizzas, also known as sheet pan pizzas. Sheet pan pizzas are usually made in rectangular, flat aluminum pans with raised rims. They are versatile and can be used to make thick-crusted, chewy, and crispy pizzas that serve a crowd. The key to achieving a crispy crust is using a hot oven, with some recipes recommending temperatures as high as 550°F (290°C). Additionally, using a darker, heavy-duty steel pan can help distribute heat more evenly, resulting in a perfectly browned crust. For those who enjoy the process of making pizza from scratch, sheet pan pizzas offer a fun and convenient option that can be easily adapted to personal preferences.
| Characteristics | Values |
|---|---|
| Pizza type | Detroit-style pizza, rectangle school pizza |
| Pan type | Sheet pan, baking pan, baking sheet, rimmed cookie sheet |
| Pan material | Steel, carbon steel, aluminized steel, aluminum |
| Pan colour | Dark |
| Pan size | 17x12 (full sheet pan), 18x13 (half-sheet pan), 12-inch round pan, small rectangular quarter sheet pan |
| Dough | Homemade, store-bought |
| Dough preparation | Kneading, stretching, flattening |
| Dough thickness | Thick, thin |
| Toppings | Pepperoni, cheese (mozzarella, cheddar, Jack, provolone, Parmesan), Italian seasoning |
| Oven temperature | 425°F, 450°F, 475°F, 500°F, 510°F, 550°F, 290°C |
| Baking time | 5-7 minutes, 8-10 minutes, 12-15 minutes, 20-25 minutes |
| Baking technique | Pre-baking, baking on a hot stone or steel |
| Baking challenges | Dough sticking to the pan, dough not stretching easily |
| Baking tips | Use olive oil or vegetable oil, use a smaller pan for a thicker crust |
| Storage | Refrigerate for up to 4 days, freeze for up to 3 months |
| Reheating | Oven, air fryer (not microwave) |
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What You'll Learn
Pizza dough recipes
Yes, you can cook a pizza on a rectangular pan. This type of pizza is called a sheet pan pizza.
Now, for the pizza dough recipes.
Recipe 1:
This recipe is for those who are uncomfortable working with yeast or making pizza dough at home. It requires just six ingredients and no fancy flours. You can use all-purpose or bread flour. The pizza crust requires just one bowl and about three seconds of kneading. It takes 30 minutes to rise.
Recipe 2:
This recipe is for a soft and chewy pizza crust. It is a no-fuss dough recipe for beginners and requires just six basic ingredients: flour, yeast, water, salt, and olive oil. Cornmeal for preparing the pan is optional.
Recipe 3:
This recipe is for a thick and chewy pizza dough with a crisp edge and bottom. It requires simple ingredients and a bit of patience.
General Tips:
- For a crispier crust, use bread flour. For a softer crust, use all-purpose flour.
- A long, slow rise will develop maximum flavour and chewiness in the crust.
- For a crispier crust, brush the dough with olive oil before adding toppings.
- For a crispier crust, use a hotter oven.
- For a crispier crust, use dry (aged) mozzarella cheese.
- For a crispier crust, use a lean dough that does not use eggs or butter.
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Oven temperature
A higher oven temperature can lead to a crispier crust. For example, one source notes that a temperature of 550 °F produces more micro-bubbles on the exterior, giving the pizza more crunch. This occurs because the air and water vapour inside the dough expand rapidly under high heat, filling and stretching the gluten-walled bubbles before they harden and crisp.
Additionally, a hotter oven results in a superior interior structure for the same reason. The bubbles inflate rapidly, creating an open, airy crumb. However, it is important to note that a pizza cooked at 550 °F may require a shorter cooking time to prevent burning.
On the other hand, a lower oven temperature can help avoid a tough or soggy crust. For example, baking a pizza at 350 °F for 25 minutes can result in an edible but unremarkable pizza with a tough or soggy crust. By increasing the oven temperature to 475–500 °F, one baker achieved better results without burning the pizza or the house down.
The type of pan used can also impact the oven temperature and cooking time. For example, a light-coloured pan may require a higher temperature and longer cooking time to achieve the desired level of doneness. Similarly, a nonstick pan may require a lower temperature to prevent overheating and potential warping.
When cooking pizza on a rectangular pan, it is recommended to preheat the oven to the desired temperature and adjust the cooking time as needed. By monitoring the pizza's progress, one can ensure it is cooked to their desired level of doneness without burning.
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Pan material
Pizza pans come in a variety of materials, each with its own advantages and disadvantages. Here is an overview of some common pan materials and how they affect the cooking process and the final product:
Aluminium
Aluminium is a common material for pizza pans due to its excellent heat conduction properties. It is a soft metal that can withstand high temperatures, resulting in evenly cooked pizzas with crispy crusts. Aluminium pans are typically thin and may have perforated bottoms to maximize airflow, promoting a light and crispy crust. They are also affordable and widely available. However, they may not retain heat as well as heavier materials like cast iron.
Aluminized Steel
Aluminized steel combines the benefits of aluminium and steel. It offers superior heat conduction and can withstand high temperatures, resulting in evenly cooked pizzas. The steel component adds strength and durability to the pan. Pans made of aluminized steel often have extended handles, which can be convenient for handling but may require more storage space.
Cast Iron
Cast iron pans are known for their excellent heat retention and even cooking. They are ideal for pizza cooking as they produce a crispy, golden crust. Cast iron pans are heavier than aluminium or aluminized steel pans, which can make them more challenging to handle and maneuver, especially when transferring pies into and out of the oven.
Carbon Steel
Carbon steel is a highly conductive material that has gained popularity for pizza cooking. It offers superior heat conduction, resulting in evenly cooked pizzas with crispy crusts. Carbon steel pans are typically lightweight and easy to maneuver, making them a preferred choice for serious pizza enthusiasts. They often feature perforated bottoms or sloped sides to maximize airflow and create crispy edges.
Ceramic
Ceramic pizza pans, sometimes referred to as pizza stones, mimic the cooking process of a brick oven. The porous surface of the ceramic pan absorbs excess moisture from the dough, resulting in a crispier crust. Ceramic pans tend to be more expensive and require special maintenance compared to other materials.
Dark Hard Anodized Aluminum
This material is commonly used for Detroit-style pizza pans, which are rectangular and have high sidewalls. The dark anodized surface helps with browning and delivers the thick, extra-crispy crust characteristic of Detroit-style pizzas.
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Baking time
For a thicker-crust pizza, use a smaller sheet pan and bake for a little longer, checking the underside of the pizza to ensure it doesn't burn. The oven temperature can be increased to 500°F or higher for a crispier crust with more bubbles, but this may require a heavier-duty pan made of steel, carbon steel, or aluminized steel.
If you are baking more than one pizza, you may need to adjust the baking time accordingly. It's important to note that the pizza will continue to cook slightly after it is removed from the oven, so it's best to remove it when it is slightly underdone.
Leftover pizza can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat leftovers in the oven or an air fryer to maintain crispiness.
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Toppings
When it comes to toppings for your rectangular pizza, the world is your oyster. You can use any pizza toppings you like, and load them on if you've made a thick, robust crust. However, if you're looking for some specific ideas, here are some topping combinations to try:
Classic Pepperoni
Keep it simple with a plain cheese and pepperoni pizza. For the cheese, you can use mozzarella, Colby jack, and parmesan. Add some Italian seasoning, and maybe some grated parmesan or pecorino romano cheese after it comes out of the oven.
Basil and Tomato
Spread your pizza sauce and cheese as usual, then distribute pepperoni over the pizza. Tear basil leaves and toss them over the top before baking. Reserve some basil leaves to add to the pizza when it comes out of the oven.
Meaty Feast
If you're a meat lover, try adding sausage and pepperoni to your pizza. You could also experiment with other meats, such as salami, ham, or bacon.
Olive Delight
If you like olives, why not try adding them to your pizza? Combine with pepperoni and cheese, or any other toppings that take your fancy.
Herb Infusion
Infuse your olive oil with herbs like rosemary or oregano, then brush this mixture over the crust before baking. You can also add Italian seasoning to the top of your pizza.
Remember, the beauty of making your own pizza is that you can add whatever toppings you like, so get creative and experiment with different combinations!
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Frequently asked questions
Yes, you can cook pizza on a rectangular pan. Sheet pans are usually rectangular and are a great way to make pizza without the fuss of using pizza ovens or baking steels.
Steel, carbon steel, or aluminized steel pans are great options for pizza pans as they can handle high temperatures without warping. Heavier-duty pans also distribute heat more evenly, allowing for a perfectly browned pizza crust.
Pizza is typically cooked at high temperatures, with some recipes recommending an oven temperature of 450°F, 500°F, or even as high as 550°F. Higher temperatures produce more crunch and character in the pizza crust.
The baking time for pizza on a rectangular pan can vary depending on the desired crispness of the crust. A good starting point is to bake the pizza for 12 to 15 minutes, and then adjust the baking time based on your preferred level of doneness.
Yes, you can make a thick-crust pizza on a rectangular pan. To achieve a thicker crust, use a smaller sheet pan, which will result in a taller and thicker pizza dough edge. You can also adjust the amount of dough used to get your desired thickness.
