Best 2 School Cafeteria Pourable Pizza Crust Recipes
Pizza, a beloved dish around the world, is getting a makeover in school cafeterias! Introducing the delectable School Cafeteria Pourable Pizza Crust, a revolutionary new way to enjoy this Italian classic. This innovative recipe uses a unique combination of pantry-staple ingredients to create a smooth, pourable batter that transforms into a crispy, golden-brown crust when baked. It's incredibly easy to prepare, requiring just a whisk and a baking sheet, making it perfect for busy school kitchens.
With this versatile recipe as the foundation, we present a trio of mouthwatering variations:
1. Classic Cheese Pizza: A timeless crowd-pleaser, this version features a layer of gooey mozzarella cheese melted to perfection atop the crispy crust.
2. Supreme Pizza: A loaded pizza extravaganza, the Supreme is topped with a medley of pepperoni, sausage, bell peppers, onions, and mushrooms, all smothered in a rich tomato sauce.
3. Veggie Delight Pizza: A vibrant and healthy option, the Veggie Delight bursts with colorful bell peppers, broccoli, carrots, and zucchini, making it a nutritious and visually appealing choice.
These recipes are not only delicious but also meet strict school nutrition guidelines, ensuring that students receive a balanced and nutritious meal. The School Cafeteria Pourable Pizza Crust is a game-changer, providing a healthier and more enjoyable pizza experience for school children everywhere.
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:
- For a crispier crust, preheat your oven to the highest temperature it can go before adding the pizza dough. This will help create a quick burst of heat that will help to crisp up the crust.
- If you don't have a pizza stone, you can bake the pizza on a lightly greased baking sheet. Just be sure to preheat the baking sheet in the oven before adding the pizza dough.
- To prevent the pizza from sticking to the baking sheet or pizza stone, sprinkle it with a little cornmeal or flour before adding the pizza dough.
- Use a pizza peel to transfer the pizza from the counter to the oven. This will help to prevent the pizza from tearing.
- If you don't have a pizza peel, you can use a large spatula to transfer the pizza to the oven. Just be careful not to tear the dough.
- Bake the pizza until the crust is golden brown and the cheese is melted and bubbly. The exact baking time will vary depending on the thickness of your pizza crust and the toppings you are using.
- Let the pizza cool for a few minutes before slicing and serving. This will help to prevent the cheese from running off the pizza.
Conclusion:
The recipes in this article provide a variety of options for making a delicious and easy pizza crust. Whether you are looking for a thin and crispy crust or a thick and chewy crust, there is a recipe here that will suit your taste. With a little practice, you can master the art of making pizza crust at home and enjoy delicious homemade pizza whenever you want.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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