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 INFORMATION
1 piece provides 2 oz equivalent grains.
4.50 from 4 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/168617-pizza-crust-cacfp-25-50-servings-05-13-2024-v1.pdf

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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 oz
                                          About 3⅛ cups/1 sheet pan (18" x 26" x 1")
                                          50 Servings:
                                          About 3 lb 2 oz
                                          About 1 qt 2¼ cups/2 sheet pans (18" x 26" x 1")