USDA School Cafeteria Pourable Pizza Crust
USDA School Cafeteria Pourable Pizza Crust
Makes 1 half-sheetpan (13" x 18" x 1")
Makes 10 servings
For best results, have all ingredients and utensils at room temperature.
1 3/4 teaspoons active dry yeast 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 Tablespoons (1 oz) 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
Preheat oven to 475° F.
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.
Source: USDA 1988 Quantity Recipes for School Food Service
http://www.nfsmi.org/USDA_recipes/school_recipes/B-15.pdf [1]
http://www.nfsmi.org/Templates/TemplateDefault.aspx?qs=cElEPTEwMiZpc01ncj10cnVl [2]