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 ).