Best 2 School Cafeteria Pourable Pizza Crust Recipes
If you're looking for a way to bring the nostalgic taste of school cafeteria pizza to your own kitchen, you've come to the right place. This article will guide you through the steps of creating a delicious pourable pizza crust that will transport you back to your childhood. Whether you're a seasoned pizza-maker or a beginner looking to try something new, you'll find all the information you need here to create a perfect pizza crust that is crispy on the outside and soft and fluffy on the inside. So, grab your apron and preheat your oven, because it's time to recreate the magic of school cafeteria pizza in your own home.
Check out the recipes below so you can choose the best recipe for yourself!
SCHOOL CAFETERIA POURABLE PIZZA CRUST
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.
Provided by Wheres_the_Beef
Categories Grains
Time 1h
Yield 1 pizza, 10 serving(s)
Number Of Ingredients 8
Steps:
- 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).
SCHOOL CAFETERIA POURABLE PIZZA CRUST
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.
Provided by Karla Harkins
Categories Other Breads
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 475° F. 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).
Tips:
- Prepare Ingredients Accurately: Using the correct measurements and high-quality ingredients is crucial for a successful pizza crust.
- Activate Yeast Properly: If using active dry yeast, activate it in warm water with a pinch of sugar before adding it to the dough.
- Control Dough Temperature: Keep the dough at a warm temperature (around 75-80°F) during rising to ensure proper fermentation.
- Knead Dough Thoroughly: Kneading the dough for 5-7 minutes develops gluten, resulting in a strong and elastic crust.
- Rest the Dough: Allow the dough to rest for at least 30 minutes before rolling it out. This helps relax the gluten and makes it easier to work with.
- Roll Out the Dough Evenly: Use a rolling pin to evenly roll out the dough to the desired thickness.
- Bake at High Temperature: Bake the pizza crust at a high temperature (around 450-500°F) to achieve a crispy and golden-brown crust.
- Add Toppings Wisely: Don't overload the pizza with toppings, as this can make it soggy. Use a moderate amount of toppings and distribute them evenly.
Conclusion:
Creating a school cafeteria-style pizza crust requires careful attention to ingredient quality, proper dough preparation, and precise baking techniques. By following the tips and steps outlined in the provided recipes, you can achieve a delicious and crowd-pleasing pizza crust that is perfect for any occasion. Remember to experiment with different toppings and flavors to create unique and exciting pizzas that everyone will enjoy.
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