Pourable Pizza Crust Recipe

Pourable Pizza Crust Recipe

Ingredients:

3 tbsps. Instant High-Active dry yeast
Warm water (110 degrees F)(just enough to dissolve the active yeast)
7 lbs. all-purpose or bread flour
1 pkg. (1 lb 2 1/2 oz.) Instant nonfat dry milk
8 3/4 oz. Sugar
1 1/4 tsp. Salt
1/8 cup Olive oil
Cornmeal

Directions:

In the warm water, dissolve the yeast. Let it stand for about 5mins. Place your milk, flour, salt, and sugar in an electric mixer. Blend it on low speed for 8mins. Put in the yeast that has been dissolved and also your oil. Mix and blend them for about 10 mins. on medium speed.

Wait until the batter gets lumpy. Lightly grease 3 sheet pans (18 by 26 by 1 inch). Sprinkle all of the pans with one ounce (approx. three tbsp.) of cornmeal. Spread or pour in 3 pounds and 6 ounces (1 1/2 qt.) of batter in each of your pan. Again let it stand for 25 mins.

Bake it until the crust has already set: In a convection oven: 425′ F, for 7 mins. Top it with your desired toppings. For the regular oven: 475′ F, for about 10 mins. After the pizza crusts have been prebaked then you can now top it with any of your favorite toppings. Bake again to finish and until the cheese is already melting. For those using the convection oven, bake for 5 mins at 425′ F. For the regular oven, bake for at least 10 to 15 mins at 475′ F.