Best School Cafeteria Pourable Pizza Crust Recipes

SCHOOL CAFETERIA POURABLE PIZZA CRUST

School Cafeteria Pourable Pizza Crust image

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.

Provided by Wheres_the_Beef

Categories Grains

Time 1h

Yield 1 pizza, 10 serving(s)

Number Of Ingredients 8

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

Steps:

1. Mix dry yeast, flour, dry milk, sugar, and salt together in stand mixer.
2. Add oil to dry mixture mix for 4 minutes on low speed.
3. Add water to dry ingredients. Mix in stand mixer for 10 minutes on medium speed. Batter will be lumpy.
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. Pour or spread dough with rubber spatula into half-sheet pan. Let stand for 20 minutes on counter (allows dough to rise).
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. Top prebaked crust with your favorite pizza sauce and toppings.
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. Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan).

SCHOOL CAFETERIA POURABLE PIZZA CRUST

School Cafeteria Pourable Pizza Crust image

I just got a Kitchenaid mixer and was looking up recipes that worked well with it and found this recipe. Sounds interesting. I'm on the lookout for a favorite pizza crust. Still haven't found one that I just LOVE yet.

Provided by Karla Harkins

Categories Other Breads

Number Of Ingredients 8

Ingredients

1 3/4 tsp active dry yeast
2 2/3 c all-purpose flour
3/4 c nonfat dry milk
2 1/2 Tbsp sugar
1/4 tsp salt
1 1/4 tsp vegetable oil
1 2/3 c warm water
2 Tbsp cornmeal

Steps:

1. Preheat oven to 475° F. Mix dry yeast, flour, dry milk, sugar, and salt together.
2. Add oil to dry mixture mix for 4 minutes on low speed.
3. Add water to dry ingredients. Mix for 10 minutes on medium speed. Batter will be lumpy.
4. For 10 servings, lightly coat 1 half-sheet pan (13" x 18" x 1") with pan release spray. Sprinkle half-sheet pan with 1/2 oz (approximately 2 Tbsp) cornmeal.
5. Pour or spread 1 lb 11 1/2 oz (1 qt 1/2 cup) into each half-sheet pan. Let stand for 20 minutes
6. Prebake until crust is set: Conventional oven: 475° F for 10 minutes Convection oven: 425° F for 7 minutes
7. Top each prebaked crust with desired topping.
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. Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan).

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