Recipe(tried): USDA School Cafeteria Pourable Pizza Crust (1980's)

USDA SCHOOL CAFETERIA POURABLE PIZZA CRUST
Makes 1 half-sheet pan (13x18x1-inches)
Makes 10 servings

For best results, have all ingredients and utensils at room temperature.

1 3/4 teaspoons active dry yeast*
2 2/3 cups (11.25 oz) enriched all-purpose flour
3/4 cup (1.85 oz) instant nonfat dry milk
2 1/2 (1 oz) tablespoons sugar
1/4 tsp salt
1 1/4 teaspoons vegetable oil
1 2/3 cups water, warm (130 degrees F)
2 tablespoons (1/2 oz) cornmeal

Preheat oven to 475 degrees F.

Mix dry yeast, flour, dry milk, sugar, and salt together. Add oil to dry mixture mix for 4 minutes on low speed. Add water to dry ingredients. Mix for 10 minutes on medium speed. Batter will be lumpy.

For 10 servings, lightly coat 1 half-sheet pan (13x18x1-inches) with pan release spray. Sprinkle half-sheet pan with 1/2 oz (approximately 2 Tbsp) cornmeal. Pour or spread 1 lb 11 1/2 oz (1 qt 1/2 cup) of the batter into each half-sheet pan. Let stand for 20 minutes.

Prebake until crust is set:
Conventional oven: 475 degrees F for 10 minutes
Convection oven: 425 degrees F for 7 minutes

Top each prebaked crust with desired topping.

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

Portion by cutting each half-sheet pan 2x5 (10 pieces per pan).

SERVING:
1 piece provides 2 servings of grains/breads.

YIELD: about 1 lb 11 1/2 oz

*Special Tip:
To use high-activity (instant) yeast, follow manufacturer's instructions.

Source: USDA Recipes for Schools - 1988. Original recipe equal to 5 half-sheet pans, 50 servings.