The key to this irresistible sheet pan pizza with three kinds of cheese is a second rise of the crust in the pan for an easy, fool-proof, crowd favorite.
I had forgotten all about it until I pulled it out for my Smudge and her cousins to bake frozen cookie dough cookies with their grandpa.
I didn’t remember until I saw the lines etched in the “non-stick” glaze of the nearly non-existent-lip-of-a-cookie-sheet posturing as a baking sheet.
That cookie sheet. It had memories. My memories.
These are the lines of my youth that were made with a pizza cutter, or possibly a very sharp knife some 35+ years ago, separating pizza slices for this toe-headed blonde and my pig-tailed little sister. Back when my mom was a hard-working, self-employed teacher who had to get dinner on the table and knew what kids would actually eat.
Those lines are testament that homemade pizza then is not like homemade pizza today.
Then, there were no baking peels.
No ceramic pizza stones to preheat in the oven.
No fancy displays of perfectly round perfection, or shaggy, “rustic”-labeled looking pizzas meant to make misshapen pizza pies look perfectly acceptable because, hey! They’re real.
Instead, we had baking sheet pans (more likely called cookie sheets because what else did you use them for??) to make large, square pizzas for the whole family to devour.
That’s how you knew it was homemade.
Back when pizza was hip to be square.