School Cafeteria Pourable Pizza Crust

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READY IN: 1hr
SERVES: 10
YIELD: 1 pizza
UNITS: US

INGREDIENTS

Nutrition
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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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