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.
5 from 3 votes

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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")