School Cafeteria Pourable Pizza Crust | Taste of Home Community  
Right Rail TOH

Memorial Day Recipes

Memorial Day Recipes
Advertise with us
ADVERTISEMENT
Advertise with us
ADVERTISEMENT

Top Recipe Collections

Pasta Salads , Rhubarb Recipes , Potato Salad Recipes , Grilling Recipes , Chicken Recipes , Pork Chop Recipes , Cupcake Recipes , Appetizers
Advanced Search >   Browse Recipes >
Advertise with us ADVERTISEMENT

Follow Us

Home > Taste of Home Community > Community Forums > Bread Recipes > School Cafeteria Pourable Pizza Crust

School Cafeteria Pourable Pizza Crust

Last post Jun 12, 2012 11:09 PM by albertlynch . 3 replies.


Forum Jump:
GO
Post reply
Page 1 of 1 (4 items)
  • Sacramento, CA
    • Not Ranked
    Joined: Feb 2011
    Posts: 1,332
    Posted: May 18, 2012 7:10 AM in Bread Recipes
    Post # 1
    School Cafeteria Pourable Pizza Crust

    School Cafeteria Pourable Pizza Crust (USDA school lunch recipe - 1988)

    Makes 1 half-sheetpan (13" x 18" x 1")

    Makes 10 servings

    For best results, have all ingredients and utensils at room temperature.

    Preheat oven to 475° F.

    1 3/4 teaspoons 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 (1 oz) Tablespoons Sugar
    1/4 tsp Salt
    1 1/4 teaspoons Vegetable oil
    1 2/3 cups Water, warm (130° F) 
    2 Tablespoons (1/2 oz) Cornmeal

    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).

    SERVING:
    1 piece provides 2 servings of grains/breads.

    YIELD: about 1 lb 11 1/2 oz

    Special Tip:
    To use high-activity (instant) yeast, follow manufacturer's instructions.


    False

    Old cooking measurements: drop, pinch, dash, dessert-spoonful, salt-spoonful, size of a walnut, size of an egg, teacupful, coffee-cupful, wine-glassful, tumblerful, Handful.

  •
    • Not Ranked
    Joined: May 2012
    Posts: 3
    Reply Posted: May 21, 2012 1:43 AM in Bread Recipes
    Post # 2
    Re: School Cafeteria Pourable Pizza Crust

     i wanted to learn that  how to make  Pourable Pizza Crust for School Cafeteria .keep shearing your ideas.thanks

    False
    • Not Ranked
    Joined: Oct 2001
    Posts: 146
    Reply Posted: Jun 09, 2012 10:30 AM in Bread Recipes
    Post # 3
    Re: School Cafeteria Pourable Pizza Crust

    I finally made this crust this week.  I didn't have dry milk powder on hand so had to buy some.  I will say the crust is easy to make, but a little sweeter that I thought it should be.  If I make again I will decrease the amount of sugar.  I prefer my usual crust, which is more "bread-like".  One hint---for topping on half of the pizza I used my homemade salsa.  I think I liked that better than the pizza sauce I used.

    False
    • Not Ranked
    Joined: Jun 2012
    Posts: 53
    Reply Posted: Jun 12, 2012 11:09 PM in Bread Recipes
    Post # 4
    Re: School Cafeteria Pourable Pizza Crust

    Thank you for sharing your idea.I really love pizza, do you have other ideas of overload pizza?

    False

    Believe in yourself! Have faith in your abilities! Without a humble but reasonable confidence in your own powers you cannot be successful or happy.


     - Norman Vincent Peale