School Cafeteria Pizza with Cheese Topping and Pourable Crust
Makes 50 servings
Pizza dough in pans
2 sheet pans (18" x 26" x 1") and 1 half-sheet pan (18" x 13" x 1")
3/4 cup plus 2 Tbsp (5 oz) Fresh onions, chopped
OR
1/2 cup (1 oz) Dehydrated onions
2 1/2 tsp Granulated garlic
1 tsp Ground black or white pepper
3 cups plus 2 Tbsp (1 lb 12 oz) (1/4 No. 10 can) Canned tomato paste
1 qt plus 3 cups Water
2 tsp Salt
2 tsp Dried basil
2 tsp Dried oregano
1/2 tsp Dried marjoram
1/2 tsp Dried thyme
1 gal plus 2 1/4 qt (6 lb 4 oz)Lite mozzarella cheese, shredded
-
For pizza dough, Pourable Pizza Crust recipe
(see Below). -
Combine onions, granulated garlic, pepper,
tomato paste, water, salt, basil, oregano,
marjoram, and thyme. Simmer for 15 minutes. -
Sprinkle 12 oz (3 cups) shredded cheese
evenly over each sheet pan. Sprinkle 6 oz
(1 1/2 cups) shredded cheese evenly over each
half-sheet pan. -
Spread 1 qt 1/4 cup tomato mixture over
cheese in each sheet pan. Spread 2 cups
2 Tbsp tomato mixture over cheese in each
half-sheet pan. -
Sprinkle 1 lb 12 oz (1 qt 3 cups) remaining
shredded cheese evenly over tomato mixture in
each sheet pan. Sprinkle 14 oz (3 1/2 cups)
shredded cheese evenly over tomato mixture
in each half-sheet pan. -
Bake until crust is lightly browned:
Conventional oven: 475° F for 15-18 minutes
Convection oven: 450° F for 15 minutes -
CCP: Hold at 135° F or higher.
Cut each sheet pan 4 x 5
(20 pieces per pan).
Cut each half-sheet pan 2 x 5
SERVING:
1 piece provides 2 oz equivalent meat/meat
alternate, 1/4 cup of vegetable, and 2 servings of
grains/breads.
YIELD:
50 Servings:
about 16 lb 4 o
VOLUME:
50 Servings:
2 1/2 sheet pan
School Cafeteria Pourable Pizza Crust
Makes 50 servings
3 Tbsp Active dry yeast (see Special Tip)
3 qt plus 1 cup (3 lb 8 oz) Enriched all-purpose flour
3 3/4 cups 2 Tbsp (9 1/4 oz) Instant nonfat dry milk
3/4 cup (5 1/4 oz) Sugar
1 1/4 tsp Salt
2 Tbsp Vegetable oil
2 qt Water, warm (130° F)
1/2 cup plus 2 Tbsp (2 1/2 oz) Cornmeal
-
Mix dry yeast, flour, dry milk, sugar, and salt
together. -
Add oil to dry mixture blend for 4 minutes on
low speed. -
Add water to dry ingredients. Blend for 10
minutes on medium speed. Batter will be
lumpy. -
For 50 servings, lightly coat 2 sheet pans
(18" x 26" x 1") and 1 half-sheet pan
(13" x 18" x 1") with pan release spray.
Sprinkle each full sheet pan with 1 oz
(approximately 1/4 cup) cornmeal and sprinkle
each half-sheet pan with 1/2 oz
(approximately 2 Tbsp) cornmeal. -
Pour or spread 3 lb 7 oz (2 qt 1 cup) batter into
each sheet pan and 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,
or Pizza With Cheese Topping (D-30). -
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 sheet pan 4 x 5
(20 pieces per pan). 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 8 lb 8 oz
VOLUME
2 sheet pans and 1 half-sheet pan
Special Tip:
To use high-activity (instant) yeast, follow manufacturer’s instructions.
Source: USDA Recipes for Schools.