School Cafeteria Pourable Pizza Crust

Total Time
1hr
Prep 35 mins
Cook 25 mins

Pourable Pizza Crust from a quantity 1988 USDA school cafeteria recipe. Made in a half-sheet pan (13" x 18" x 1") . The recipe makes a nice, soft bread like crust. This is the pizza crust 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.

Ingredients Nutrition

Directions

  1. 1. Mix dry yeast, flour, dry milk, sugar, and salt together in stand mixer.
  2. 2. Add oil to dry mixture mix for 4 minutes on low speed.
  3. 3. Add water to dry ingredients. Mix in stand mixer for 10 minutes on medium speed. Batter will be lumpy.
  4. 4. Lightly coat a half-sheet pan (13" x 18" x 1") with non-stick pan release spray. Sprinkle half-sheet pan with 2 Tbsp cornmeal.
  5. 5. Pour or spread dough with rubber spatula into half-sheet pan. Let stand for 20 minutes on counter (allows dough to rise).
  6. 6. Prebake until crust is set and can support sauce and toppings: Conventional oven: 475° F for 10 minutes. Convection oven: 425° F for 7 minutes
  7. 7. Top prebaked crust with your favorite pizza sauce and toppings.
  8. 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. 9. Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan).