Pourable Pizza Crust Recipe

Ingredients:

* 3 tablespoons Instant High-Active dry yeast

* Warm water (110 degrees F)(just enough to dissolve the active yeast)

* 7 pounds All-purpose or bread flour

* 1 package (1 lb 2 1/2 oz.) Instant nonfat dry milk

* 8 3/4 ounces Sugar

* 1 1/4 teaspoon Salt

* 1/8 cup Olive oil

* Cornmeal

Directions:

Dissolve dry yeast in warm water.=20 Let stand 5 minutes.

Place flour, milk, sugar, and salt in Mixer bowl.

Using a whip, blend on low speed for 8 minutes.

Add dissolved yeast and oil. Blend
On medium speed for 10 minutes.

Batter will be lumpy. Oil three sheet pans (18″ x26″ x1″).
sprinkle each pan with 1 oz (approximately 3 Tbsp) cornmeal.

Pour or spread 3 lb 6 oz (1 1/2
quart) batter into each pan.

Let stand for 25 minutes. Bake until crust is set: Conventional Oven:
475 degrees F, 10 minutes.

Convection Oven: 425 degrees F, 7 minutes. Top each prebaked crust
with desired topping.

Bake until heated through and cheese is melted: Conventional Oven: 475
degrees F, 10-15 minutes. Convection Oven: 425 degrees F, 5 minutes.

 

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