School Cafeteria Pourable Pizza Crust Recipes

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).

Steps:

• Grease a 13x9-in. baking dish; sprinkle lightly with cornmeal and set aside. , In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Season with salt and pepper; set aside. , In a bowl, combine the flour, oregano, eggs and milk; stir until smooth; pour into the baking dish. Crumble meat mixture over batter., Bake, uncovered, at 400° for 15-20 minutes. Spoon pizza sauce over top; sprinkle with cheese. Bake 15 minutes longer.

Steps:

• Place flour in mixing bowl with dry yeast, salt, honey, olive oil, and warm water. Whisk together for about 5 minutes. This will be a very thin batter-like dough. Cover and let rise 1 1/2 hours. Dough should be bubbly. Stir with a ladle to eliminate the bubbles.
• Generously oil a cast-iron skillet with olive oil off heat. Pour batter in a squeeze bottle or zip-top bag with a bottom corner snipped. Slowly pour the batter into the skillet starting from the center of the pan and working in circles toward the edge. Try to avoid mixing batter with the oil. If small bubbles of oil appear on the surface, use the tip of a paring knife to gently stir them into the dough.
• Place pan over medium-high heat. Wait for the dough to form bubbles over the entire top surface and the crust starts to dry out a bit. Flip over and continue cooking one side and the next. The bubbly side should be dry and achieve a golden brown color; the bottom should be well browned, about 4 to 5 minutes total per side. Doneness times will depend on how thickly the batter was poured. Remove from heat.
• Spread with pizza sauce and top with your favorite pizza toppings: mozzarella cheese, grated Parmigiano-Reggiano cheese, pepperoni, etc. Try to avoid topping too heavily.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place pizza under broiler until toppings are cooked, 3 to 4 minutes.