Never miss Doughnut Day, Pretzel Day or Caramel Day again.
Say good riddance to Old Man Winter with these seasonal picks.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Our most popular mains, sides and salads — here's what you want to eat for dinner right now.
Our home cooks have perfected top-notch remakes of your favorite restaurant dishes.
As a member, you can save and organize your favorite recipes and more.Join Food.com
Honey-baked ham, springy sides and special desserts — we have every recipe you need.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our New Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
JoyfulCook shares more about her travels, living abroad and her favorite international cuisine.
Learn the best way to cook bacon, shred chicken and reheat pizza.
We've rounded up some of our home cooks' most entertaining kitchen mishaps.
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Pourable Pizza Crust - a 1988 USDA school cafeteria recipe
Fri Jun 08, 2012 6:13 amFood.com Groupie
Pourable Pizza Crust from a 1988 USDA school cafeteria recipe. Made in a half-sheet pan.
Here's an interesting recipe that I recently tried. It's very easy and the results are quite good.
This pourable pizza crust recipe is from a 1988 school cafeteria recipe by the USDA (US Dept of Agriculture). It's still in use in schools today.
It's a very wet yeast dough, almost a batter. Here's an outline of how it's made:
-Mix pourable dough in a stand mixer for 10 minutes (or bread machine dough cycle).
-Pour into a half-sheet pan and allow to rise 20 minutes on the counter.
-Pre-Bake for 10 minutes to set dough. Remove from oven.
-Add pizza sauce and toppings and bake for 15 minutes to finish.
The recipe makes a nice, soft bread like crust. This is the pizza that's been served at schools for the past 25 years. This recipe would be really good for something like a kids birthday party.
The dough has the consestency of very thick pancake batter. You pour it into a sheet pan, with the help of a rubber spatula. I like it because it saves all the rolling and fussing with normal pizza dough.
Here's the recipe, a link to the original School Cafeteria quantity recipes, and a link to pictures and a review of this recipe:
School Cafeteria Pourable Pizza Crust
Source: USDA school lunch recipes - 1988.
(Adapted from original quantity recipe that made 50 servings.)
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 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 Tablespoons (1 oz) Sugar
1/4 tsp Salt (or more to taste)
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).
1 piece provides 2 servings of grains/breads.
YIELD: about 1 lb 11 1/2 oz
To use high-activity (instant) yeast, follow manufacturer's instructions.
Link to all USDA school cafeteria recipes:
At the University of Mississippi, the National Food Service Management Institute (NFSMI) is the electronic library for the USDA's school cafeteria recipes. Schools can access the recipes online.
Here is the link to the original school cafeteria Pourable Pizza Crust recipe (50 servings):
If you are feeling nostalgic, here are links at the same site, to all 160 USDA school cafeteria recipes in use since 1988. They are in 50 and 100 serving portions. The recipes are in PDF format.
School Cafeteria recipes - alphabetical order
School Cafeteria recipes - In order by category (Grains/Bread, Desserts, Main courses, etc)
Review and preparation pictures of Pourable Pizza Crust:
Here is a review and step by step pictures showing preparation results of the Pourable Pizza Crust recipe at PizzaMaking.com. The pictures and review are about halfway down this webpage link:
Fri Jun 08, 2012 7:50 amForum Host
Definitely a lot easier when making pizza for crowds!
Fri Jun 08, 2012 8:58 pmFood.com Groupie
Going to take a closer look at those when I am on a computer. I am always looking for new recipes and since those ones are already being used in schools it may work for me. Although the school year is coming to an end already I can prep for next year.
Red Apple Guy
Sat Jun 09, 2012 11:43 amForum Host
Good to know and good links. I enjoyed several of the recipes.
Sun Jun 10, 2012 9:44 pmFood.com Groupie
The recipe has just been added to Food.com
School Cafeteria Pourable Pizza Crust
Add this to My Favorite Topics
Alert us of inappropriate posts
Free Weekly Newsletter