Food recipes
School Cafeteria Pourable Pizza Crust
School Cafeteria Pourable Pizza Crust Ingredients: leavening agents, yeast, baker's, active dry wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated...
School Cafeteria Pourable Pizza Crust
Ingredients:
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic
cornmeal, degermed, unenriched, yellow
Directions:
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).
Ingredients:
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic
cornmeal, degermed, unenriched, yellow
Directions:
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).