This pourable pizza dough is fast and easy to make, and yields a soft, bread-like pizza crust that will stand up to any toppings. It requires no rolling or forming: if you can spread butter on toast or frost a cake, you can make this easy pizza dough recipe.
What's the Story on Pourable Pizza Dough?
When I was developing my recipe for Old School Cafeteria Pizza, one of the most important elements to nail down was the soft, bread-like crust. Made from a unique, pourable pizza dough, this crust is easy to make and requires no rolling or forming.
I first consulted the recognized authority on old school lunch recipes - my personal copy of Quantity Recipes for School Food Service (1988 edition). This publication contains quantity recipes and other information for school food service personnel, and recipes generally range from 50 to 100 portions.
The recipe outlined in Quantity Recipes called for, among other things, seven pounds of flour and a third cup of yeast, and makes enough for 100 servings (or about 5 full 18x26 sheet pans).
I think we can all agree that a hundred servings is a little much for home use. I did some serious kitchen tinkering, and adjusted the recipe down so that it is just right for a single half-sheet pan.
Why You Will Love this Recipe
Easy to Mix! Just put the ingredients in a bowl and stir!
No Kneading! Traditional pizza dough requires a lot of kneading, and then you have to form the dough. With this recipe, there is no kneading or forming. Just pour the dough, spread it on the pan, and bake!
Soft and Bready! If you love a soft crust pizza, this will be your new favorite pizza crust recipe!
Holds up to Heavy Toppings! Once baked, this pizza dough is remarkably resilient, and will hold up to even very thick, layered toppings.
Pourable Pizza Dough Ingredients
This easy pizza dough recipe is made exclusively from pantry staples.
- Quick rise yeast: Use only quick rise yeast for this recipe. Do not use regular yeast: it does not work fast enough.
- Flour: Use all-purpose flour.
- Instant dry milk: Dry milk is indispensable to this recipe. In breads, dry milk creates a smooth, mellow flavor, a more tender texture, and a higher rise.
- Sugar: Use plain granulated sugar.
- Salt: We use kosher salt.
- Oil: Use canola oil, or any neutral cooking oil.
- Hot water: Water should be 110-115°F (55° C); hot enough to activated the yeast when it is mixed with the flour, etc. Do not get the water too hot, or it will kill the yeast.
See recipe card for quantities.
How to Make this Easy Pizza Dough Recipe
Preheat oven to 475°F (245°C). Line baking pan(s) with parchment paper. This recipe makes enough dough for:
Hint: Use a textured baking pan if you have one. The texture allows air to flow under the pizza dough as it bakes on the parchment, making for a more evenly baked crust.
Combine yeast, flour, dry milk, sugar, and salt in a medium mixing bowl.
Combine oil and 110-115°F (55° C) water in a large measuring cup or mixing bowl, and then pour the liquid into flour mixture.
Using a wooden spoon or spatula, stir the dough thoroughly for about 5 minutes.
The dough should be the consistency of very thick pancake batter; it will be thick, loose, and very sticky.
Pour the dough mixture from bowl onto prepared pan and spread evenly using a spatula.
TIP: Pour the dough in the center of the pan and then use a spatula to spread it out evenly. When the entire pan is covered, draw the spatula from end to end and top to bottom in long strokes to even out the batter.
Set dough in pan aside in a warm spot to rest for 30 minutes. This will allow the dough to rise.
Because this is such a wet dough, the rise will not be as obvious as it is when you bake traditional yeast breads.
Put the pizza dough pan in the preheated oven and par-bake for 10 minutes, or until the crust is set and light golden brown.
Top the par-baked crust with your choice of pizza toppings and cheese.
Return to hot 475°F (245°C) oven and bake for 10-15 minutes; until the toppings are cooked and cheese has melted.
- Flour: Bread flour will also work.
- Instant dry milk: If you don't have dry milk, you can substitute warmed regular milk (110-115° F | 55° C) for the hot water.
- Sugar: You can substitute honey for the sugar in the bread dough.
Alternate pan prep: (We recommend using parchment paper to line your baking pan; however, this method will also work.) Lightly coat a half-sheet pan with non-stick pan release spray, and sprinkle with 2 tablespoons of cornmeal.
- Herb Crust: Add 2 teaspoons of your favorite pizza herbs (e.g., oregano, basil, marjoram, etc.) to the dry dough ingredients before adding the liquids.
- Infused Oils: Use an infused cooking oil for the oil in the ingredients list to add even more flavor to the crust.
Refrigerator: Homemade school pizza crust like any other pizza crust. According to the USDA, leftover pizza (with toppings) will last in the fridge for up to 4 days.
Freezer: Baked pizza crust can also be frozen, with or without toppings. To do this, prebake the crust as directed and allow to cool completely. Add the toppings and cheese as desired. Double-wrap with plastic film. Wrap again in aluminum foil, and put in the freezer.
When ready to eat, bake as directed, adjusting the time as needed. The pizza is done when the cheese is fully melted and the crust is warm and golden brown.
Reheating: We find that the best way to reheat pizza is in an air fryer. Preheat the air-fryer to 390-400°F (200-204°C), and then air-fry individual servings for 3-4 minutes each.
More Basic Ingredient Recipes
Looking for a unique pizza crust recipe? Try our Spicy Cornmeal Pizza Crust, perfect for seafood and Tex-Mex toppings!
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- Preheat oven to 475°F (245°C). Line a half-sheet pan (20 x 14 x 1) with parchment paper.
- Combine yeast, flour, dry milk, sugar, and salt in a medium mixing bowl.
- Combine oil and warm water in a large measuring cup or mixing bowl, and then pour the liquid into flour mixture and stir thoroughly for about 5 minutes. The dough will be thick, loose, and very sticky.
- Pour the dough mixture from bowl onto prepared pan and spread evenly using a spatula. Set dough in pan aside in a warm spot to rest for 30 minutes.
- Put the pizza dough pan in the preheated oven and par-bake for 10 minutes, or until the crust is set.
- Top par-baked crust with pizza toppings and cheese.
- Return to hot 475°F (245°C) oven and bake for 8-10 minutes; until the toppings are cooked and the cheese has melted.
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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