Pizza Crust USDA Recipe for Child Care Centers
Age Group: Ages 6-18
Serving Size: 25-50
Add this Pizza Crust recipe to your recipe collection! This versatile pizza crust is the perfect base for any number of creative pizza toppings.NSLP/SBP CREDITING INFORMATION1 piece provides 2 oz equivalent grains.
Ingredients
25 Servings
Weight
- - - Active dry yeast
- 15 oz Whole-wheat flour
- 13 oz Enriched bread flour
- - - Sugar
- - - Salt
- - - Water (110 °F)
- - - Canola oil
- - - White whole-grain cornmeal
Measure
- 1 Tbsp ¾ tsp Active dry yeast
- 3⅓ cups Whole-wheat flour
- 3 cups Enriched bread flour
- 1 Tbsp ½ tsp Sugar
- ¾ tsp Salt
- 2⅛ cups Water (110 °F)
- ⅛ cup Canola oil
- ¼ cup White whole-grain cornmeal
50 Servings
Weight
- - - Active dry yeast
- 1 lb 14 oz Whole-wheat flour
- 1 lb 10 oz Enriched bread flour
- - - Sugar
- - - Salt
- - - Water (110 °F)
- 2 oz Canola oil
- 2½ oz White whole-grain cornmeal
Measure
- 2 Tbsp 1½ tsp Active dry yeast
- 1 qt 2⅔ cups Whole-wheat flour
- 1 qt 2 cups Enriched bread flour
- 2 Tbsp 1 tsp Sugar
- 1½ tsp Salt
- 1 qt ¼ cup Water (110 °F)
- ¼ cup Canola oil
- ½ cup White whole-grain cornmeal
Quantity
25 Servings
Weight
- - - Active dry yeast
- 15 oz Whole-wheat flour
- 13 oz Enriched bread flour
- - - Sugar
- - - Salt
- - - Water (110 °F)
- - - Canola oil
- - - White whole-grain cornmeal
Measure
- 1 Tbsp ¾ tsp Active dry yeast
- 3⅓ cups Whole-wheat flour
- 3 cups Enriched bread flour
- 1 Tbsp ½ tsp Sugar
- ¾ tsp Salt
- 2⅛ cups Water (110 °F)
- ⅛ cup Canola oil
- ¼ cup White whole-grain cornmeal
50 Servings
Weight
- - - Active dry yeast
- 1 lb 14 oz Whole-wheat flour
- 1 lb 10 oz Enriched bread flour
- - - Sugar
- - - Salt
- - - Water (110 °F)
- 2 oz Canola oil
- 2½ oz White whole-grain cornmeal
Measure
- 2 Tbsp 1½ tsp Active dry yeast
- 1 qt 2⅔ cups Whole-wheat flour
- 1 qt 2 cups Enriched bread flour
- 2 Tbsp 1 tsp Sugar
- 1½ tsp Salt
- 1 qt ¼ cup Water (110 °F)
- ¼ cup Canola oil
- ½ cup White whole-grain cornmeal
Ingredients
25 Servings
Weight
- - - Active dry yeast
- 15 oz Whole-wheat flour
- 13 oz Enriched bread flour
- - - Sugar
- - - Salt
- - - Water (110 °F)
- - - Canola oil
- - - White whole-grain cornmeal
Measure
- 1 Tbsp ¾ tsp Active dry yeast
- 3⅓ cups Whole-wheat flour
- 3 cups Enriched bread flour
- 1 Tbsp ½ tsp Sugar
- ¾ tsp Salt
- 2⅛ cups Water (110 °F)
- ⅛ cup Canola oil
- ¼ cup White whole-grain cornmeal
50 Servings
Weight
- - - Active dry yeast
- 1 lb 14 oz Whole-wheat flour
- 1 lb 10 oz Enriched bread flour
- - - Sugar
- - - Salt
- - - Water (110 °F)
- 2 oz Canola oil
- 2½ oz White whole-grain cornmeal
Measure
- 2 Tbsp 1½ tsp Active dry yeast
- 1 qt 2⅔ cups Whole-wheat flour
- 1 qt 2 cups Enriched bread flour
- 2 Tbsp 1 tsp Sugar
- 1½ tsp Salt
- 1 qt ¼ cup Water (110 °F)
- ¼ cup Canola oil
- ½ cup White whole-grain cornmeal
Quantity
25 Servings
Weight
- - - Active dry yeast
- 15 oz Whole-wheat flour
- 13 oz Enriched bread flour
- - - Sugar
- - - Salt
- - - Water (110 °F)
- - - Canola oil
- - - White whole-grain cornmeal
Measure
- 1 Tbsp ¾ tsp Active dry yeast
- 3⅓ cups Whole-wheat flour
- 3 cups Enriched bread flour
- 1 Tbsp ½ tsp Sugar
- ¾ tsp Salt
- 2⅛ cups Water (110 °F)
- ⅛ cup Canola oil
- ¼ cup White whole-grain cornmeal
50 Servings
Weight
- - - Active dry yeast
- 1 lb 14 oz Whole-wheat flour
- 1 lb 10 oz Enriched bread flour
- - - Sugar
- - - Salt
- - - Water (110 °F)
- 2 oz Canola oil
- 2½ oz White whole-grain cornmeal
Measure
- 2 Tbsp 1½ tsp Active dry yeast
- 1 qt 2⅔ cups Whole-wheat flour
- 1 qt 2 cups Enriched bread flour
- 2 Tbsp 1 tsp Sugar
- 1½ tsp Salt
- 1 qt ¼ cup Water (110 °F)
- ¼ cup Canola oil
- ½ cup White whole-grain cornmeal
*See Marketing Guide
Ingredients
25 Servings
Weight
- - - Active dry yeast
- 15 oz Whole-wheat flour
- 13 oz Enriched bread flour
- - - Sugar
- - - Salt
- - - Water (110 °F)
- - - Canola oil
- - - White whole-grain cornmeal
Measure
- 1 Tbsp ¾ tsp Active dry yeast
- 3⅓ cups Whole-wheat flour
- 3 cups Enriched bread flour
- 1 Tbsp ½ tsp Sugar
- ¾ tsp Salt
- 2⅛ cups Water (110 °F)
- ⅛ cup Canola oil
- ¼ cup White whole-grain cornmeal
50 Servings
Weight
- - - Active dry yeast
- 1 lb 14 oz Whole-wheat flour
- 1 lb 10 oz Enriched bread flour
- - - Sugar
- - - Salt
- - - Water (110 °F)
- 2 oz Canola oil
- 2½ oz White whole-grain cornmeal
Measure
- 2 Tbsp 1½ tsp Active dry yeast
- 1 qt 2⅔ cups Whole-wheat flour
- 1 qt 2 cups Enriched bread flour
- 2 Tbsp 1 tsp Sugar
- 1½ tsp Salt
- 1 qt ¼ cup Water (110 °F)
- ¼ cup Canola oil
- ½ cup White whole-grain cornmeal
Quantity
25 Servings
Weight
- - - Active dry yeast
- 15 oz Whole-wheat flour
- 13 oz Enriched bread flour
- - - Sugar
- - - Salt
- - - Water (110 °F)
- - - Canola oil
- - - White whole-grain cornmeal
Measure
- 1 Tbsp ¾ tsp Active dry yeast
- 3⅓ cups Whole-wheat flour
- 3 cups Enriched bread flour
- 1 Tbsp ½ tsp Sugar
- ¾ tsp Salt
- 2⅛ cups Water (110 °F)
- ⅛ cup Canola oil
- ¼ cup White whole-grain cornmeal
50 Servings
Weight
- - - Active dry yeast
- 1 lb 14 oz Whole-wheat flour
- 1 lb 10 oz Enriched bread flour
- - - Sugar
- - - Salt
- - - Water (110 °F)
- 2 oz Canola oil
- 2½ oz White whole-grain cornmeal
Measure
- 2 Tbsp 1½ tsp Active dry yeast
- 1 qt 2⅔ cups Whole-wheat flour
- 1 qt 2 cups Enriched bread flour
- 2 Tbsp 1 tsp Sugar
- 1½ tsp Salt
- 1 qt ¼ cup Water (110 °F)
- ¼ cup Canola oil
- ½ cup White whole-grain cornmeal
*See Marketing Guide
Ingredients
25 Servings
Weight
- - - Active dry yeast
- 15 oz Whole-wheat flour
- 13 oz Enriched bread flour
- - - Sugar
- - - Salt
- - - Water (110 °F)
- - - Canola oil
- - - White whole-grain cornmeal
Measure
- 1 Tbsp ¾ tsp Active dry yeast
- 3⅓ cups Whole-wheat flour
- 3 cups Enriched bread flour
- 1 Tbsp ½ tsp Sugar
- ¾ tsp Salt
- 2⅛ cups Water (110 °F)
- ⅛ cup Canola oil
- ¼ cup White whole-grain cornmeal
50 Servings
Weight
- - - Active dry yeast
- 1 lb 14 oz Whole-wheat flour
- 1 lb 10 oz Enriched bread flour
- - - Sugar
- - - Salt
- - - Water (110 °F)
- 2 oz Canola oil
- 2½ oz White whole-grain cornmeal
Measure
- 2 Tbsp 1½ tsp Active dry yeast
- 1 qt 2⅔ cups Whole-wheat flour
- 1 qt 2 cups Enriched bread flour
- 2 Tbsp 1 tsp Sugar
- 1½ tsp Salt
- 1 qt ¼ cup Water (110 °F)
- ¼ cup Canola oil
- ½ cup White whole-grain cornmeal
Quantity
25 Servings
Weight
- - - Active dry yeast
- 15 oz Whole-wheat flour
- 13 oz Enriched bread flour
- - - Sugar
- - - Salt
- - - Water (110 °F)
- - - Canola oil
- - - White whole-grain cornmeal
Measure
- 1 Tbsp ¾ tsp Active dry yeast
- 3⅓ cups Whole-wheat flour
- 3 cups Enriched bread flour
- 1 Tbsp ½ tsp Sugar
- ¾ tsp Salt
- 2⅛ cups Water (110 °F)
- ⅛ cup Canola oil
- ¼ cup White whole-grain cornmeal
50 Servings
Weight
- - - Active dry yeast
- 1 lb 14 oz Whole-wheat flour
- 1 lb 10 oz Enriched bread flour
- - - Sugar
- - - Salt
- - - Water (110 °F)
- 2 oz Canola oil
- 2½ oz White whole-grain cornmeal
Measure
- 2 Tbsp 1½ tsp Active dry yeast
- 1 qt 2⅔ cups Whole-wheat flour
- 1 qt 2 cups Enriched bread flour
- 2 Tbsp 1 tsp Sugar
- 1½ tsp Salt
- 1 qt ¼ cup Water (110 °F)
- ¼ cup Canola oil
- ½ cup White whole-grain cornmeal
*See Marketing Guide
Ingredients
25 Servings
Weight
- - - Active dry yeast
- 15 oz Whole-wheat flour
- 13 oz Enriched bread flour
- - - Sugar
- - - Salt
- - - Water (110 °F)
- - - Canola oil
- - - White whole-grain cornmeal
Measure
- 1 Tbsp ¾ tsp Active dry yeast
- 3⅓ cups Whole-wheat flour
- 3 cups Enriched bread flour
- 1 Tbsp ½ tsp Sugar
- ¾ tsp Salt
- 2⅛ cups Water (110 °F)
- ⅛ cup Canola oil
- ¼ cup White whole-grain cornmeal
50 Servings
Weight
- - - Active dry yeast
- 1 lb 14 oz Whole-wheat flour
- 1 lb 10 oz Enriched bread flour
- - - Sugar
- - - Salt
- - - Water (110 °F)
- 2 oz Canola oil
- 2½ oz White whole-grain cornmeal
Measure
- 2 Tbsp 1½ tsp Active dry yeast
- 1 qt 2⅔ cups Whole-wheat flour
- 1 qt 2 cups Enriched bread flour
- 2 Tbsp 1 tsp Sugar
- 1½ tsp Salt
- 1 qt ¼ cup Water (110 °F)
- ¼ cup Canola oil
- ½ cup White whole-grain cornmeal
Quantity
25 Servings
Weight
- - - Active dry yeast
- 15 oz Whole-wheat flour
- 13 oz Enriched bread flour
- - - Sugar
- - - Salt
- - - Water (110 °F)
- - - Canola oil
- - - White whole-grain cornmeal
Measure
- 1 Tbsp ¾ tsp Active dry yeast
- 3⅓ cups Whole-wheat flour
- 3 cups Enriched bread flour
- 1 Tbsp ½ tsp Sugar
- ¾ tsp Salt
- 2⅛ cups Water (110 °F)
- ⅛ cup Canola oil
- ¼ cup White whole-grain cornmeal
50 Servings
Weight
- - - Active dry yeast
- 1 lb 14 oz Whole-wheat flour
- 1 lb 10 oz Enriched bread flour
- - - Sugar
- - - Salt
- - - Water (110 °F)
- 2 oz Canola oil
- 2½ oz White whole-grain cornmeal
Measure
- 2 Tbsp 1½ tsp Active dry yeast
- 1 qt 2⅔ cups Whole-wheat flour
- 1 qt 2 cups Enriched bread flour
- 2 Tbsp 1 tsp Sugar
- 1½ tsp Salt
- 1 qt ¼ cup Water (110 °F)
- ¼ cup Canola oil
- ½ cup White whole-grain cornmeal
*See Marketing Guide
Instructions
- For best results, all ingredients and utensils should be at room temperature.
- Place yeast, flour, sugar, and salt in a commercial mixer (batch as needed). Using a dough hook attachment, mix on low speed for 30 seconds. Leave dry ingredients in mixer.
- Add warm water (110 °F) and oil to dry ingredients. Mix for 6 minutes on low speed.
- Begin shaping dough.For 25 servings, shape about 2 lb 1 oz dough into a ball. For 50 servings, shape dough into 2 balls, about 2 lb 1 oz each.Let rest for 20 minutes.
- Place 1 dough ball in the center of a sheet pan (18" x 26" x 1") heavily coated with pan release spray and sprinkled with ¹⁄4 cup (about 1¹⁄4 oz) cornmeal.For 25 servings, use 1 pan. For 50 servings, use 2 pans.
- Roll or spread dough ⅛" thick to rim of pan. Keep edges thicker than center.
- Top dough with desired topping,
- (Optional) Refer to Vegetable Pizza or Pizza With Ground Turkey Topping.
Nutrition INFORMATION
Nutrition Facts
Pizza Crust USDA Recipe for Child Care Centers
Amount Per Serving 1 piece
Calories 128
% Daily Value*
Saturated Fat 0g0%
Trans Fat 2g
Cholesterol 0mg0%
Sodium 73mg3%
Potassium 85mg2%
Total Carbohydrate 24g8%
Dietary Fiber 2g8%
Total Sugars 0g0%
Protein 4g8%
Vitamin D 0IU0%
Calcium 4mg0%
Iron 1mg6%
*
*Marketing Guide
Notes
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 1 lb 9 ozAbout 3⅛ cups/1 sheet pan (18" x 26" x 1")
50 Servings:
About 3 lb 2 ozAbout 1 qt 2¼ cups/2 sheet pans (18" x 26" x 1")