Recipe: Pourable Pizza Crust

100 (3 1/2-in. x 5-in. piece)
Per Serving
153 cal., 7 g pro., 1 g fat, 30 g carb., 2 g fiber, 96 mg sod.
Meal Pattern
2-oz.-eq. whole grains
Cost Per Serving

3 oz. active dry yeast
3 lb., 12 oz. whole-wheat flour
3 lb., 8 oz. enriched bread flour
1 lb., 4 oz. instant nonfat dry milk
12 oz. sugar
2 2/3 tsp. salt
1 gal., 1 qt. water (110°F)
1/4 cup canola oil

1. Place yeast, flour, sugar and salt in a commercial mixer (batch as needed). Using the dough hook attachment, mix on low speed for 2 minutes.
2. Add warm (110°F) water and oil to dry ingredients. Mix for 5 minutes on medium speed.
3. Pour 1 qt., 3 cups (about 4 lb.) batter into a sheet pan (18-in. x 26 in. x 1 in.) that’s heavily coated with pan release spray, for a total of four pans. Let stand for 20 minutes.
4. Prebake until light golden brown in a 475°F conventional oven for 10 minutes or a 425°F convection oven for 7 minutes.
5. Top each prebaked crust with desired topping and return to the oven, baking until heated through and cheese (if using) is melted. CCP: Heat to 165°F or higher for at least 15 seconds.
6. Remove from the oven and let stand for 10 minutes. Cut each pan into 5x5 for 25 pieces per pan.

Note: For best results, all ingredients and utensils should be at room temperature. Nutrition information and meal pattern analyses refer only to pizza crust and not any additional toppings.

Recipe, Photo and Meal Pattern Analyses: The Institute of Child Nutrition
Nutritional, Meal Pattern and Cost Analyses: Rebecca J. Polson, CC, SNS, Instagram: @ChefRebeccaK12

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