School Cafeteria Sheet Pan Pizza - With a Twist

School Cafeteria Pizza: Traditional pizza dough takes time to make from scratch. Today at Dad's Diner, I'm sharing a shortcut that gets you shockingly close to the real thing — pizza made with frozen Rhodes Rolls instead of dough. The dough accidentally over-proofed, which turned out to be the best thing that could've happened — light, pillowy, almost focaccia-like, with crispy edges and a soft bottom just like the real lunch tray memory. Homemade sauce (tomato sauce, tomato paste, garlic, onion, oregano, basil, salt, and a heavier hand on sugar to cut the acidity the way school cafeteria sauce always did). A mozzarella-parmesan base layer under a cheddar-forward blend, small-diced pepperoni throughout, baked at 400°F for 20 minutes and cut into big squares. Not a 1:1 copy — I took some liberties — but it landed closer to the real thing than I expected. Recipe with exact measurements in the pinned comment. 0:00 Introduction to project 0:44 Preparing the dough 3:36 Shaping the crust 5:13 Preparing sauce and toppings 6:56 Assembling the pizza 10:06 Baking and serving 12:20 Tasting and conclusion