school cafeteria pourable pizza crust

How To Make school cafeteria pourable pizza crust

• 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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