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4.17 from 6 votes

Pizza Crust USDA Recipe for Child Care Centers

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.
Course: Side Dish, vegetarian
Cuisine: Italian
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Main Dish (Entrée), Bread, Plant-based/Vegan
Program Meal Component: Grains
Meal Service Temperature: Hot
Cooking Method: Bake
25 Servings
Calories: 128

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

      -

      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

          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.

          Notes

          Cooking Process #2: Same Day Service.

          Nutrition

          Serving: 1piece | Calories: 128 | Total Carbohydrate: 24g | Protein: 4g | Saturated Fat: 0g | Trans Fat: 2g | Cholesterol: 0mg | Sodium: 73mg | Potassium: 85mg | Dietary Fiber: 2g | Total Sugars: 0g | Vitamin D: 0IU | Calcium: 4mg | Iron: 1mg