School Cafeteria Pourable Pizza Crust

School Cafeteria Pourable Pizza Crust Recipe

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Karla Harkins

By
@Karla_Harkins

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.

Rating:

★★★★★ 1 vote

Comments:

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

How to Make School Cafeteria Pourable Pizza Crust

Step-by-Step

  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).

Printable Recipe Card

About School Cafeteria Pourable Pizza Crust

Course/Dish: Other Breads
Hashtag: #pizza crust




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