Rectangle Pizza Recipe

Ever have one of those days when all you want is to dig into a slice of homemade pizza goodness that’s just as joyful to make as it is to savor? This pizza recipe is your new BFF—it’s simple, delicious, and the perfect blank slate for all your favorite toppings, whether you’re feeling classic pepperoni vibes or going all out with a veggie extravaganza.

Homemade pizza is truly special, and I adore creating a rectangular pie with a crust that is always, always perfectly crispy. This recipe makes 1 satisfying pizza.

Mozzarella cheese is the best for pizza. In the next 2 weeks, I will switch to making 4 cheese sauce, but for now, we’re using something better as the base for optional afterthoughts: the tomato.

So, sauce it up with this unbelievably easy recipe.

Rectangle Pizza Recipe Ingredients

• All-purpose flour: Provides carbohydrates; forms dough base; versatile for texture.
• Instant yeast: Leavening agent; makes dough rise; enhances texture.
• Olive oil: Adds healthy fats; enriches flavor; creates tender crust.
• Marinara sauce: Adds moisture; provides vibrant flavor; rich in lycopene.
• Mozzarella cheese: High in protein; creates a melty layer; mild flavor.
• Parmesan cheese: Intensifies flavor; adds umami; rich in protein.
• Dried oregano: Aromatic herb; enhances flavor; rich in antioxidants.
• Dried basil: Sweet, peppery herb; complements tomato flavor; aromatic addition.

Rectangle Pizza Recipe Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1 envelope (2 1/4 teaspoons) instant yeast
• 1 teaspoon salt
• 1 tablespoon olive oil
• 3/4 cup warm water (110°F to 115°F)
• 1/2 cup pizza or marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Optional: assorted toppings (sliced pepperoni, diced bell peppers, sliced mushrooms, etc.)

How to Make this Rectangle Pizza Recipe

1. In a big bowl, combine the all-purpose flour, instant yeast, and salt. Mix well.

2. Include the ingredients from dry to wet. Begin with the warm water and extra virgin olive oil, and slowly add them to the other ingredients. Stir the mixture until it starts to resemble a dough.

3. Move the dough to a surface dusted with flour and work it for 5 to 7 minutes until it achieves a smooth and elastic consistency.

4. Put the dough in a bowl lightly coated with oil. Place a damp cloth over the bowl, and let the dough rise in a warm place. It should take around 1 hour for the warmed dough to double in size.

5. Heat your oven to 475°F (245°C).

6. When the dough has risen, deflate it by punching it down—this releases air and also redistributes the yeast throughout the dough. Then roll the dough out on a floured surface.

7. Evenly spread the pizza or marinara sauce across the dough, leaving a small border for the crust.

8. Evenly distribute the sauce over the shredded mozzarella cheese, followed by the Parmesan cheese.

9. As desired, add optional toppings and then sprinkle dried oregano and dried basil over the top.

10. Bake in the oven that has been preheated to 450°F for 12-15 minutes, or else until the crust becomes golden and the cheese bubbles and is very slightly browned. Let the pizza sit for a few moments so that it cools and can be more easily sliced. Serve hot! Variations: Add ingredients that you have on hand. Recommended toppings include the following:

Rectangle Pizza Recipe Equipment Needed

1. Large mixing bowl
2. Measuring cups
3. Measuring spoons
4. Whisk or spoon (for mixing)
5. Surface for kneading
6. Rolling pin
7. Dough scraper or knife (optional, for dividing dough)
8. Damp cloth or plastic wrap (to cover dough)
9. Baking sheet or pizza stone
10. Oven mitts (for handling hot equipment)
11. Pastry brush (optional, for spreading oil)
12. Pizza peel or spatula (optional, for transferring pizza)
13. Cooling rack

FAQ

• Q: Can I use active dry yeast instead of instant yeast?Yes, but in order to do that, you have to first dissolve them in warm water. After a 5-minute period, during which you let them sit and become frothy, you can then add them to your flour.
• Q: How do I know if the water is at the right temperature for the yeast?A: Ensure the water is between 110°F and 115°F. Use a food thermometer to check. When you touch it, it should feel warm, but not hot.
• Q: Can I make the dough ahead of time?A: Yes, the dough can be made a day ahead and stored in the refrigerator. You must bring it to room temperature before rolling it out.
• Q: How should I roll out the dough for a rectangle pizza?A: Dust a clean surface with flour, and roll out the dough to match the size and shape of your baking sheet, about 10×15 inches.

  B: If the dough is too sticky to roll out, mix in a little more flour until it reaches a workable consistency.

• Q: How can I make my pizza crust extra crispy?A: Crust should be partially baked for 7-8 minutes before adding any toppings. Finish baking after toppings have been added.
• Q: Can I use different cheeses?Sure! You can switch in or add anything from provolone to cheddar, or any sort of cheese blend you like.
• Q: How long should I bake the pizza?A: Preheat the oven to 475°F. Bake the pizza for 12-15 minutes and watch the crust carefully. You should remove it from the oven when it is golden and the cheese is both melted and bubbling.

Rectangle Pizza Recipe Substitutions and Variations

All-purpose flour: Swap for whole wheat flour or a gluten-free flour blend for distinct textures.
Instead of olive oil, you can use canola oil or melted butter; these substitutes will yield a different flavor profile.
Marinara sauce: Substitute with a homemade tomato sauce or pesto for a distinctive twist.
Mozzarella cheese. Consider using provolone or a mix of cheddar and mozzarella for a more varied taste.
Grated Parmesan cheese: For a similar sharpness, swap it with some Asiago or Romano cheese that has been finely shredded.

Pro Tips

1. Hydration Level: If you prefer a slightly crispier crust, reduce the water to 1/2 cup. For a softer crust, you can increase the water slightly, but be cautious not to make the dough too sticky.