School Cafeteria Pourable Pizza Crust

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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.

1 3/4 teaspoons active dry yeast
2 2/3 cups (11.25 oz) Enriched all-purpose flour
3/4 cup (1.85 oz) Instant nonfat dry milk
2 1/2 (1 oz) Tablespoons Sugar
1/4 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.

  1. 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).

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.