School Cafeteria No Knead Pourable Pizza Crust. Made in a half-sheet pan.
Here’s an interesting recipe that I’ve recently tried. It’s very easy and the results are quite good. The pourable pizza crust recipe is a 1988 school cafeteria recipe from the US Dept of Agriculture (USDA).
It makes a soft, bread-like pizza crust. This has been served in schools across America for the past 25 years. I have cut the recipe down to 10 servings. The original recipe was for 50 servings.
It’s a very wet dough, with the help of a rubber spatula, you pour it into a half sheet pan and bake. There is no kneading at all. None of the kneading or rolling or stretching of normal pizza dough. Here are the easy steps:
-Mix dough in the stand mixer for 10 minutes, pour dough/batter into a half-sheet pan (13 x 18 x 1-inches).
-Let dough rise 20 minutes in the sheet pan on the counter.
-Pre-Bake the pizza crust for 10 minutes to set it enough to hold toppings.
-Add toppings and bake to finish, about 15 minutes.
All in a half-sheet pan. Makes a nice, soft bread like crust. This would be good for something like a kids party.
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School Cafeteria Pourable Pizza Crust
Makes 1 half-sheetpan (13" x 18" x 1")
Makes 10 servings
For best results, have all ingredients and utensils at room temperature.
2 1/4 teaspoons (or 1 packet) active dry yeast
2 2/3 cups (11.25 oz) all-purpose flour
3/4 cup (1.85 oz) Instant nonfat dry milk
2 1/2 Tablespoons (1 oz) White Granulated Sugar
1 tsp Salt
1 1/4 teaspoons Vegetable oil
1 2/3 cups Water, warm (130° F)
2 Tablespoons (1/2 oz) Cornmeal
Preheat oven to 475° F.
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Mix dry yeast, flour, dry milk, sugar, and salt together.
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Add oil to dry mixture mix for 4 minutes on low speed.
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Add water to dry ingredients. Mix for 10 minutes on medium speed.
Batter will be lumpy. -
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. -
Pour or spread 1 lb 11 1/2 oz (1 qt 1/2 cup) into each half-sheet pan.
Let stand for 20 minutes -
Prebake until crust is set:
Conventional oven: 475° F for 10 minutes
Convection oven: 425° F for 7 minutes -
Top each prebaked crust with desired topping.
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Bake until heated through and cheese is melted:
Conventional oven: 475° F for 10-15 minutes
Convection oven: 425° F for 5 minutes -
Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan).
SERVING:
1 piece provides 2 servings of grains/breads.
YIELD: about 1 lb 11 1/2 oz
Special Tip:
To use high-activity (instant) yeast, follow manufacturer’s instructions.
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