School Cafeteria Pourable Pizza Crust |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Pourable Pizza Crust from a quantity 1988 USDA school cafeteria recipe. Made in a half-sheet pan (13 x 18 x 1 ) . The recipe makes a nice, soft bread like crust. This is the pizza crust that's been served at schools for the past 25 years. This recipe would be really good for something like a kids birthday party. The dough has the consestency of very thick pancake batter. You pour it into a sheet pan, with the help of a rubber spatula. I like it because it saves all the rolling and fussing with normal pizza dough. Ingredients:
1 3/4 teaspoons active dry yeast |
2 2/3 cups all-purpose flour |
3/4 cup instant nonfat dry milk powder |
2 1/2 tablespoons granulated sugar |
1 teaspoon salt |
1 1/2 teaspoons vegetable oil |
1 2/3 cups water, warm (130 degrees f) |
2 tablespoons cornmeal |
Directions:
1. 1. Mix dry yeast, flour, dry milk, sugar, and salt together in stand mixer.
2. 2. Add oil to dry mixture mix for 4 minutes on low speed.
3. 3. Add water to dry ingredients. Mix in stand mixer for 10 minutes on medium speed. Batter will be lumpy.
4. 4. Lightly coat a half-sheet pan (13 x 18 x 1 ) with non-stick pan release spray. Sprinkle half-sheet pan with 2 Tbsp cornmeal.
5. 5. Pour or spread dough with rubber spatula into half-sheet pan. Let stand for 20 minutes on counter (allows dough to rise).
6. 6. Prebake until crust is set and can support sauce and toppings: Conventional oven: 475° F for 10 minutes. Convection oven: 425° F for 7 minutes
7. 7. Top prebaked crust with your favorite pizza sauce and toppings.
8. 8. Bake until heated through and cheese is melted: Conventional oven: 475° F for 10-15 minutes. Convection oven: 425° F for 5 minutes
9. 9. Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan).
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