Pizza Crust USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
This easy-peasy Pourable Pizza Crust recipe uses whole wheat flour and is a great option when making our Vegetable Pizza or Pizza with Ground Turkey Topping.
NSLP/SBP CREDITING INFORMATION
1 piece provides 2 oz equivalent grains.
2.75 from 4 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/Pizza_Crust_50-100_Draft3_F.pdf

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Ingredients
 

50 Servings

    Weight

    • - - Active dry yeast
    • 1 lb 14 oz Whole-wheat flour
    • 1 lb 12 oz Enriched bread flour
    • 10 oz Instant nonfat dry milk
    • 6 oz Sugar
    • - - Salt
    • - - Water (110 °F)
    • - - Canola oil

    Measure

    • 3 Tbsp Active dry yeast
    • 1 qt 2²⁄3 cups Whole-wheat flour
    • 1 qt 2¹⁄4 cups Enriched bread flour
    • 1¹⁄4 cups Instant nonfat dry milk
    • ³⁄4 cup Sugar
    • 1¹⁄3 tsp Salt
    • 2 qt 2 cups Water (110 °F)
    • 2 Tbsp Canola oil

    100 Servings

      Weight

      • 3 oz Active dry yeast
      • 3 lb 12 oz Whole-wheat flour
      • 3 lb 8 oz Enriched bread flour
      • 1 lb 4 oz Instant nonfat dry milk
      • 12 oz Sugar
      • - - Salt
      • - - Water (110 °F)
      • - - Canola oil

      Measure

      • ¹⁄4 cup 2 Tbsp Active dry yeast
      • 3 qt 1¹⁄3 cups Whole-wheat flour
      • 3 qt ¹⁄2 cup Enriched bread flour
      • 2¹⁄2 cups Instant nonfat dry milk
      • 1¹⁄2 cups Sugar
      • 2²⁄3 tsp Salt
      • 1 gal 1 qt Water (110 °F)
      • ¹⁄4 cup Canola oil

      Quantity
       

      50 Servings

        Weight

        • - - Active dry yeast
        • 1 lb 14 oz Whole-wheat flour
        • 1 lb 12 oz Enriched bread flour
        • 10 oz Instant nonfat dry milk
        • 6 oz Sugar
        • - - Salt
        • - - Water (110 °F)
        • - - Canola oil

        Measure

        • 3 Tbsp Active dry yeast
        • 1 qt 2²⁄3 cups Whole-wheat flour
        • 1 qt 2¹⁄4 cups Enriched bread flour
        • 1¹⁄4 cups Instant nonfat dry milk
        • ³⁄4 cup Sugar
        • 1¹⁄3 tsp Salt
        • 2 qt 2 cups Water (110 °F)
        • 2 Tbsp Canola oil

        100 Servings

          Weight

          • 3 oz Active dry yeast
          • 3 lb 12 oz Whole-wheat flour
          • 3 lb 8 oz Enriched bread flour
          • 1 lb 4 oz Instant nonfat dry milk
          • 12 oz Sugar
          • - - Salt
          • - - Water (110 °F)
          • - - Canola oil

          Measure

          • ¹⁄4 cup 2 Tbsp Active dry yeast
          • 3 qt 1¹⁄3 cups Whole-wheat flour
          • 3 qt ¹⁄2 cup Enriched bread flour
          • 2¹⁄2 cups Instant nonfat dry milk
          • 1¹⁄2 cups Sugar
          • 2²⁄3 tsp Salt
          • 1 gal 1 qt Water (110 °F)
          • ¹⁄4 cup Canola oil

          Ingredients
           

          50 Servings

            Weight

            • - - Active dry yeast
            • 1 lb 14 oz Whole-wheat flour
            • 1 lb 12 oz Enriched bread flour
            • 10 oz Instant nonfat dry milk
            • 6 oz Sugar
            • - - Salt
            • - - Water (110 °F)
            • - - Canola oil

            Measure

            • 3 Tbsp Active dry yeast
            • 1 qt 2²⁄3 cups Whole-wheat flour
            • 1 qt 2¹⁄4 cups Enriched bread flour
            • 1¹⁄4 cups Instant nonfat dry milk
            • ³⁄4 cup Sugar
            • 1¹⁄3 tsp Salt
            • 2 qt 2 cups Water (110 °F)
            • 2 Tbsp Canola oil

            100 Servings

              Weight

              • 3 oz Active dry yeast
              • 3 lb 12 oz Whole-wheat flour
              • 3 lb 8 oz Enriched bread flour
              • 1 lb 4 oz Instant nonfat dry milk
              • 12 oz Sugar
              • - - Salt
              • - - Water (110 °F)
              • - - Canola oil

              Measure

              • ¹⁄4 cup 2 Tbsp Active dry yeast
              • 3 qt 1¹⁄3 cups Whole-wheat flour
              • 3 qt ¹⁄2 cup Enriched bread flour
              • 2¹⁄2 cups Instant nonfat dry milk
              • 1¹⁄2 cups Sugar
              • 2²⁄3 tsp Salt
              • 1 gal 1 qt Water (110 °F)
              • ¹⁄4 cup Canola oil

              Quantity
               

              50 Servings

                Weight

                • - - Active dry yeast
                • 1 lb 14 oz Whole-wheat flour
                • 1 lb 12 oz Enriched bread flour
                • 10 oz Instant nonfat dry milk
                • 6 oz Sugar
                • - - Salt
                • - - Water (110 °F)
                • - - Canola oil

                Measure

                • 3 Tbsp Active dry yeast
                • 1 qt 2²⁄3 cups Whole-wheat flour
                • 1 qt 2¹⁄4 cups Enriched bread flour
                • 1¹⁄4 cups Instant nonfat dry milk
                • ³⁄4 cup Sugar
                • 1¹⁄3 tsp Salt
                • 2 qt 2 cups Water (110 °F)
                • 2 Tbsp Canola oil

                100 Servings

                  Weight

                  • 3 oz Active dry yeast
                  • 3 lb 12 oz Whole-wheat flour
                  • 3 lb 8 oz Enriched bread flour
                  • 1 lb 4 oz Instant nonfat dry milk
                  • 12 oz Sugar
                  • - - Salt
                  • - - Water (110 °F)
                  • - - Canola oil

                  Measure

                  • ¹⁄4 cup 2 Tbsp Active dry yeast
                  • 3 qt 1¹⁄3 cups Whole-wheat flour
                  • 3 qt ¹⁄2 cup Enriched bread flour
                  • 2¹⁄2 cups Instant nonfat dry milk
                  • 1¹⁄2 cups Sugar
                  • 2²⁄3 tsp Salt
                  • 1 gal 1 qt Water (110 °F)
                  • ¹⁄4 cup Canola oil
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Active dry yeast
                    • 1 lb 14 oz Whole-wheat flour
                    • 1 lb 12 oz Enriched bread flour
                    • 10 oz Instant nonfat dry milk
                    • 6 oz Sugar
                    • - - Salt
                    • - - Water (110 °F)
                    • - - Canola oil

                    Measure

                    • 3 Tbsp Active dry yeast
                    • 1 qt 2²⁄3 cups Whole-wheat flour
                    • 1 qt 2¹⁄4 cups Enriched bread flour
                    • 1¹⁄4 cups Instant nonfat dry milk
                    • ³⁄4 cup Sugar
                    • 1¹⁄3 tsp Salt
                    • 2 qt 2 cups Water (110 °F)
                    • 2 Tbsp Canola oil

                    100 Servings

                      Weight

                      • 3 oz Active dry yeast
                      • 3 lb 12 oz Whole-wheat flour
                      • 3 lb 8 oz Enriched bread flour
                      • 1 lb 4 oz Instant nonfat dry milk
                      • 12 oz Sugar
                      • - - Salt
                      • - - Water (110 °F)
                      • - - Canola oil

                      Measure

                      • ¹⁄4 cup 2 Tbsp Active dry yeast
                      • 3 qt 1¹⁄3 cups Whole-wheat flour
                      • 3 qt ¹⁄2 cup Enriched bread flour
                      • 2¹⁄2 cups Instant nonfat dry milk
                      • 1¹⁄2 cups Sugar
                      • 2²⁄3 tsp Salt
                      • 1 gal 1 qt Water (110 °F)
                      • ¹⁄4 cup Canola oil

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Active dry yeast
                        • 1 lb 14 oz Whole-wheat flour
                        • 1 lb 12 oz Enriched bread flour
                        • 10 oz Instant nonfat dry milk
                        • 6 oz Sugar
                        • - - Salt
                        • - - Water (110 °F)
                        • - - Canola oil

                        Measure

                        • 3 Tbsp Active dry yeast
                        • 1 qt 2²⁄3 cups Whole-wheat flour
                        • 1 qt 2¹⁄4 cups Enriched bread flour
                        • 1¹⁄4 cups Instant nonfat dry milk
                        • ³⁄4 cup Sugar
                        • 1¹⁄3 tsp Salt
                        • 2 qt 2 cups Water (110 °F)
                        • 2 Tbsp Canola oil

                        100 Servings

                          Weight

                          • 3 oz Active dry yeast
                          • 3 lb 12 oz Whole-wheat flour
                          • 3 lb 8 oz Enriched bread flour
                          • 1 lb 4 oz Instant nonfat dry milk
                          • 12 oz Sugar
                          • - - Salt
                          • - - Water (110 °F)
                          • - - Canola oil

                          Measure

                          • ¹⁄4 cup 2 Tbsp Active dry yeast
                          • 3 qt 1¹⁄3 cups Whole-wheat flour
                          • 3 qt ¹⁄2 cup Enriched bread flour
                          • 2¹⁄2 cups Instant nonfat dry milk
                          • 1¹⁄2 cups Sugar
                          • 2²⁄3 tsp Salt
                          • 1 gal 1 qt Water (110 °F)
                          • ¹⁄4 cup Canola oil
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Active dry yeast
                            • 1 lb 14 oz Whole-wheat flour
                            • 1 lb 12 oz Enriched bread flour
                            • 10 oz Instant nonfat dry milk
                            • 6 oz Sugar
                            • - - Salt
                            • - - Water (110 °F)
                            • - - Canola oil

                            Measure

                            • 3 Tbsp Active dry yeast
                            • 1 qt 2²⁄3 cups Whole-wheat flour
                            • 1 qt 2¹⁄4 cups Enriched bread flour
                            • 1¹⁄4 cups Instant nonfat dry milk
                            • ³⁄4 cup Sugar
                            • 1¹⁄3 tsp Salt
                            • 2 qt 2 cups Water (110 °F)
                            • 2 Tbsp Canola oil

                            100 Servings

                              Weight

                              • 3 oz Active dry yeast
                              • 3 lb 12 oz Whole-wheat flour
                              • 3 lb 8 oz Enriched bread flour
                              • 1 lb 4 oz Instant nonfat dry milk
                              • 12 oz Sugar
                              • - - Salt
                              • - - Water (110 °F)
                              • - - Canola oil

                              Measure

                              • ¹⁄4 cup 2 Tbsp Active dry yeast
                              • 3 qt 1¹⁄3 cups Whole-wheat flour
                              • 3 qt ¹⁄2 cup Enriched bread flour
                              • 2¹⁄2 cups Instant nonfat dry milk
                              • 1¹⁄2 cups Sugar
                              • 2²⁄3 tsp Salt
                              • 1 gal 1 qt Water (110 °F)
                              • ¹⁄4 cup Canola oil

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Active dry yeast
                                • 1 lb 14 oz Whole-wheat flour
                                • 1 lb 12 oz Enriched bread flour
                                • 10 oz Instant nonfat dry milk
                                • 6 oz Sugar
                                • - - Salt
                                • - - Water (110 °F)
                                • - - Canola oil

                                Measure

                                • 3 Tbsp Active dry yeast
                                • 1 qt 2²⁄3 cups Whole-wheat flour
                                • 1 qt 2¹⁄4 cups Enriched bread flour
                                • 1¹⁄4 cups Instant nonfat dry milk
                                • ³⁄4 cup Sugar
                                • 1¹⁄3 tsp Salt
                                • 2 qt 2 cups Water (110 °F)
                                • 2 Tbsp Canola oil

                                100 Servings

                                  Weight

                                  • 3 oz Active dry yeast
                                  • 3 lb 12 oz Whole-wheat flour
                                  • 3 lb 8 oz Enriched bread flour
                                  • 1 lb 4 oz Instant nonfat dry milk
                                  • 12 oz Sugar
                                  • - - Salt
                                  • - - Water (110 °F)
                                  • - - Canola oil

                                  Measure

                                  • ¹⁄4 cup 2 Tbsp Active dry yeast
                                  • 3 qt 1¹⁄3 cups Whole-wheat flour
                                  • 3 qt ¹⁄2 cup Enriched bread flour
                                  • 2¹⁄2 cups Instant nonfat dry milk
                                  • 1¹⁄2 cups Sugar
                                  • 2²⁄3 tsp Salt
                                  • 1 gal 1 qt Water (110 °F)
                                  • ¹⁄4 cup Canola oil
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Active dry yeast
                                    • 1 lb 14 oz Whole-wheat flour
                                    • 1 lb 12 oz Enriched bread flour
                                    • 10 oz Instant nonfat dry milk
                                    • 6 oz Sugar
                                    • - - Salt
                                    • - - Water (110 °F)
                                    • - - Canola oil

                                    Measure

                                    • 3 Tbsp Active dry yeast
                                    • 1 qt 2²⁄3 cups Whole-wheat flour
                                    • 1 qt 2¹⁄4 cups Enriched bread flour
                                    • 1¹⁄4 cups Instant nonfat dry milk
                                    • ³⁄4 cup Sugar
                                    • 1¹⁄3 tsp Salt
                                    • 2 qt 2 cups Water (110 °F)
                                    • 2 Tbsp Canola oil

                                    100 Servings

                                      Weight

                                      • 3 oz Active dry yeast
                                      • 3 lb 12 oz Whole-wheat flour
                                      • 3 lb 8 oz Enriched bread flour
                                      • 1 lb 4 oz Instant nonfat dry milk
                                      • 12 oz Sugar
                                      • - - Salt
                                      • - - Water (110 °F)
                                      • - - Canola oil

                                      Measure

                                      • ¹⁄4 cup 2 Tbsp Active dry yeast
                                      • 3 qt 1¹⁄3 cups Whole-wheat flour
                                      • 3 qt ¹⁄2 cup Enriched bread flour
                                      • 2¹⁄2 cups Instant nonfat dry milk
                                      • 1¹⁄2 cups Sugar
                                      • 2²⁄3 tsp Salt
                                      • 1 gal 1 qt Water (110 °F)
                                      • ¹⁄4 cup Canola oil

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Active dry yeast
                                        • 1 lb 14 oz Whole-wheat flour
                                        • 1 lb 12 oz Enriched bread flour
                                        • 10 oz Instant nonfat dry milk
                                        • 6 oz Sugar
                                        • - - Salt
                                        • - - Water (110 °F)
                                        • - - Canola oil

                                        Measure

                                        • 3 Tbsp Active dry yeast
                                        • 1 qt 2²⁄3 cups Whole-wheat flour
                                        • 1 qt 2¹⁄4 cups Enriched bread flour
                                        • 1¹⁄4 cups Instant nonfat dry milk
                                        • ³⁄4 cup Sugar
                                        • 1¹⁄3 tsp Salt
                                        • 2 qt 2 cups Water (110 °F)
                                        • 2 Tbsp Canola oil

                                        100 Servings

                                          Weight

                                          • 3 oz Active dry yeast
                                          • 3 lb 12 oz Whole-wheat flour
                                          • 3 lb 8 oz Enriched bread flour
                                          • 1 lb 4 oz Instant nonfat dry milk
                                          • 12 oz Sugar
                                          • - - Salt
                                          • - - Water (110 °F)
                                          • - - Canola oil

                                          Measure

                                          • ¹⁄4 cup 2 Tbsp Active dry yeast
                                          • 3 qt 1¹⁄3 cups Whole-wheat flour
                                          • 3 qt ¹⁄2 cup Enriched bread flour
                                          • 2¹⁄2 cups Instant nonfat dry milk
                                          • 1¹⁄2 cups Sugar
                                          • 2²⁄3 tsp Salt
                                          • 1 gal 1 qt Water (110 °F)
                                          • ¹⁄4 cup Canola oil
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • For best results, all ingredients and utensils should be at room temperature.
                                          • Place yeast, flour, dry milk, sugar, and salt in a commercial mixer (batch as needed). Using a dough hook attachment, mix on low speed for 2 minutes. Leave dry ingredients in mixer.
                                          • Add warm water (110 °F) and oil to dry ingredients. Mix for 5 minutes on medium speed.
                                          • Pour 1 qt 3 cups (about 4 lb) batter into a sheet pan (18" x 26" x 1") heavily coated with pan-release spray. Let stand for 20 minutes.
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Prebake until light golden brown:
                                            Conventional oven: 475 °F for 10 minutes.
                                            Convection oven: 425 °F for 7 minutes.
                                          • Top each prebaked crust with desired topping.
                                          • (Optional) Refer to Vegetable Pizza or Pizza With Ground Turkey Topping.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Pizza Crust USDA Recipe for Schools
                                          Amount Per Serving 1 piece
                                          Calories 153 Calories from Fat 9
                                          % Daily Value*
                                          Total Fat 1g2%
                                          Saturated Fat 0g0%
                                          Cholesterol 1mg0%
                                          Sodium 96mg4%
                                          Potassium 190mg5%
                                          Total Carbohydrate 30g10%
                                          Dietary Fiber 2g8%
                                          Total Sugars 6g7%
                                          Protein 7g14%
                                          Vitamin D 25IU167%
                                          Calcium 76mg8%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide

                                          Notes

                                          Cooking Process #2: Same Day Service.
                                          Yield / Volume
                                          50 Servings:
                                          About 7 lb
                                          About 3 qt 2 cups/2 sheet pans
                                          (18" x 26" x 1")
                                          100 Servings:
                                          About 14 lb
                                          About 1 gal 3 qt/4 sheet pans
                                          (18" x 26" x 1")