School Cafeteria Pourable Pizza Crust

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   ["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: 475u00b0 F for 10 minutes. Convection oven: 425u00b0 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: 475u00b0 F for 10-15 minutes. Convection oven: 425u00b0 F for 5 minutes", "9. Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan)."]

* Per serving · 4 servings · Values may vary.

No additional tips available.