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School Cafeteria Pourable Pizza Crust

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“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.”
1 pizza

Ingredients Nutrition


  1. 1. Mix dry yeast, flour, dry milk, sugar, and salt together in stand mixer.
  2. 2. Add oil to dry mixture mix for 4 minutes on low speed.
  3. 3. Add water to dry ingredients. Mix in stand mixer for 10 minutes on medium speed. Batter will be lumpy.
  4. 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. 5. Pour or spread dough with rubber spatula into half-sheet pan. Let stand for 20 minutes on counter (allows dough to rise).
  6. 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. 7. Top prebaked crust with your favorite pizza sauce and toppings.
  8. 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. 9. Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan).

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