School Cafeteria Pourable Pizza Crust
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
1 pizza
- Serves:
- 10
ingredients
- 1 3⁄4 teaspoons active dry yeast
- 2 2⁄3 cups all-purpose flour
- 3⁄4 cup instant nonfat dry milk powder
- 2 1⁄2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 1⁄2 teaspoons vegetable oil
- 1 2⁄3 cups water, warm (130 degrees F)
- 2 tablespoons cornmeal
directions
- 1. Mix dry yeast, flour, dry milk, sugar, and salt together in stand mixer.
- 2. Add oil to dry mixture mix for 4 minutes on low speed.
- 3. Add water to dry ingredients. Mix in stand mixer for 10 minutes on medium speed. Batter will be lumpy.
- 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. Pour or spread dough with rubber spatula into half-sheet pan. Let stand for 20 minutes on counter (allows dough to rise).
- 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. Top prebaked crust with your favorite pizza sauce and toppings.
- 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).
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