school cafeteria pourable pizza crust
(1 rating)
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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.
(1 rating)
Ingredients For school cafeteria pourable pizza crust
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1 3/4 tspactive dry yeast
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2 2/3 call-purpose flour
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3/4 cnonfat dry milk
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2 1/2 Tbspsugar
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1/4 tspsalt
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1 1/4 tspvegetable oil
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1 2/3 cwarm water
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2 Tbspcornmeal
How To Make school cafeteria pourable pizza crust
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1Preheat oven to 475° F. Mix dry yeast, flour, dry milk, sugar, and salt together.
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2Add oil to dry mixture mix for 4 minutes on low speed.
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3Add water to dry ingredients. Mix for 10 minutes on medium speed. Batter will be lumpy.
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4For 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.
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5Pour or spread 1 lb 11 1/2 oz (1 qt 1/2 cup) into each half-sheet pan. Let stand for 20 minutes
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6Prebake until crust is set: Conventional oven: 475° F for 10 minutes Convection oven: 425° F for 7 minutes
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7Top each prebaked crust with desired topping.
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8Bake until heated through and cheese is melted: Conventional oven: 475° F for 10-15 minutes Convection oven: 425° F for 5 minutes
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9Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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