school cafeteria pourable pizza crust
(1 RATING)
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.
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prep time
cook time
method
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yield
Ingredients
- 1 3/4 teaspoons active dry yeast
- 2 2/3 cups all-purpose flour
- 3/4 cup nonfat dry milk
- 2 1/2 tablespoons sugar
- 1/4 teaspoon salt
- 1 1/4 teaspoons vegetable oil
- 1 2/3 cups warm water
- 2 tablespoons cornmeal
How To Make school cafeteria pourable pizza crust
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Step 1Preheat oven to 475° F. Mix dry yeast, flour, dry milk, sugar, and salt together.
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Step 2Add oil to dry mixture mix for 4 minutes on low speed.
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Step 3Add water to dry ingredients. Mix for 10 minutes on medium speed. Batter will be lumpy.
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Step 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.
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Step 5Pour or spread 1 lb 11 1/2 oz (1 qt 1/2 cup) into each half-sheet pan. Let stand for 20 minutes
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Step 6Prebake until crust is set: Conventional oven: 475° F for 10 minutes Convection oven: 425° F for 7 minutes
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Step 7Top each prebaked crust with desired topping.
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Step 8Bake until heated through and cheese is melted: Conventional oven: 475° F for 10-15 minutes Convection oven: 425° F for 5 minutes
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Step 9Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Other Breads
Keyword:
#pizza crust
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