+ Reply to Thread
Results 1 to 5 of 5

Thread: School Cafeteria Pourable Pizza Crust

  1. #1
    Join Date
    Jul 2011
    Posts
    331

    Default School Cafeteria Pourable Pizza Crust

    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.
    Last edited by Antilope; 05-18-2012 at 07:45 AM.

  2. #2
    Join Date
    Jun 2006
    Posts
    11,714

    Default Re: School Cafeteria Pourable Pizza Crust

    TY for posting this recipe I seen it on Cooks Country about a year ago (or similar!) and could never find it in their website but already have this one saved to try.

  3. #3
    Join Date
    Jul 2011
    Posts
    331

    Default Re: School Cafeteria Pourable Pizza Crust

    This is not the recipe from Cook's Country, this is a 1988 recipe from the USDA (U.S. Dept of Agriculture) for school cafeteria lunches. Here's the link to the original recipe for 50 servings that would use 2 full sheetpans and 1 half sheet pan:

    USDA School Cafeteria Pourable Pizza Crust recipe for 50 and 100 servings
    www.nfsmi.org/USDA_recipes/school_recipes/B-15.pdf

    Link to USDA all recipes for school cafeteria lunches
    http://www.nfsmi.org/Templates/TemplateDefault.aspx?qs=cElEPTEwMiZpc01ncj10cnVl
    Last edited by Antilope; 05-19-2012 at 05:26 AM.

  4. #4
    Join Date
    Jun 2006
    Posts
    11,714

    Default Re: School Cafeteria Pourable Pizza Crust

    TY for all the info, wow loads of school cafeteria recipes I wanted on the last link!

    The pourable dough recipe I know will be close to if not the same as CC, so happy to get it

  5. #5
    Join Date
    Jul 2011
    Posts
    331

    Default Re: School Cafeteria Pourable Pizza Crust

    There are pictures and a review of the school cafeteria pourable pizza crust at Pizza Making .com. The reviewer liked the recipe and said it is soft and breadlike. Here's a link to the review (about halfway down the webpage).

    Pourable Pizza Crust recipe review at PizzaMaking.com
    http://www.pizzamaking.com/forum/index.php/topic,7924.0.html

+ Reply to Thread

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts