School Cafeteria Pourable Pizza Crust Recipe

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School Cafeteria Pourable Pizza Crust

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.

★★★★★ 1 vote


1 3/4 tsp
active dry yeast
2 2/3 c
all-purpose flour
3/4 c
nonfat dry milk
2 1/2 Tbsp
1/4 tsp
1 1/4 tsp
vegetable oil
1 2/3 c
warm water
2 Tbsp


1Preheat oven to 475° F.

Mix dry yeast, flour, dry milk, sugar, and salt together.
2Add oil to dry mixture mix for 4 minutes on low speed.
3Add water to dry ingredients. Mix for 10 minutes on medium speed.
Batter will be lumpy.
4For 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.
5Pour or spread 1 lb 11 1/2 oz (1 qt 1/2 cup) into each half-sheet pan.

Let stand for 20 minutes
6Prebake until crust is set:
Conventional oven: 475° F for 10 minutes
Convection oven: 425° F for 7 minutes
7Top each prebaked crust with desired topping.
8Bake until heated through and cheese is melted:
Conventional oven: 475° F for 10-15 minutes
Convection oven: 425° F for 5 minutes
9Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan).

About this Recipe

Course/Dish: Other Breads
Hashtag: #pizza crust