Pourable Pizza Crust from a USDA school cafeteria recipe.


Pourable Pizza Crust from a school cafeteria recipe. Made in a half-sheet pan.

Here's an interesting recipe that I tried. It's very easy and the results are quite good. The pourable pizza crust recipe is a 1988 school cafeteria recipe from the USDA.

It's a very wet dough. Mix it in the stand mixer for 10 minutes, let rise 20 minutes. Bake for 10 minutes to set, add toppings and bake to finish, about 15 minutes. All in a half-sheet pan. Makes a nice, soft bread like crust. This would be good for something like a kids party.

Pourable Pizza Crust recipe - half-sheet pan - 10 servings

Pourable Pizza Crust Quantity recipe - 2 full sheet pans & 1 half-sheet pan - 50 servings ( original USDA recipe ).

Pictures of recipe, step by step, and review on PizzaMaking.com ( halfway down page ).

badge posted by: Antilope on June 05, 2012 at 5:48 pm in Baking, misc.
share on: Twitter, Facebook
Replies to this discussion
Select your preferred way to display the comments and click "Save" to activate your changes.
reply by: mumpy on June 10, 2012 at 10:42 am

thanks for this....i'm thinking it will be fun to try it with the grandsons over the summer!...maybe with a bit of white whole wheat?

reply by: easyquilts on June 25, 2012 at 9:59 pm

Yeah, Mumpy.... A litt of WWW never hurt anybody, did it? I sneak it into most breads, especially ones in think the grandboys will be eating.... No lone ever suspects a thing...