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    Home » Recipes » Ingredients & Techniques

    Easy Pourable Pizza Dough

    Published: Aug 29, 2023 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe

    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.

    Cut square of pizza as example of height and density of the easy pourable pizza crust.
    Jump to:
    • What's the Story on Pourable Pizza Dough?
    • Why You Will Love this Recipe
    • Pourable Pizza Dough Ingredients
    • How to Make this Easy Pizza Dough Recipe
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • More Basic Ingredient Recipes
    • Easy Pourable Pizza Dough

    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.

    Front cover of 1988 cookbook "Quantity Recipes for School Food Service"

    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.

    Photo of individual ingredients that go into this easy pizza dough recipe, measured and prepped.
    • 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:

    • 1 half-sheet pan (20 x 14 x 1)
    • 2 quarter sheet pans (9 x 13 x 1)
    • 2 12-inch round pizza pans

    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.

    Easy pizza dough dry ingredients in a glass 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.

    Dry ingredients in a glass mixing bowl, with liquids added but not stirred.

    Using a wooden spoon or spatula, stir the dough thoroughly for about 5 minutes.

    Pourable pizza dough mixed in a bowl, with a spatula.

    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.

    Pizza dough poured into a pool in the middle of a parchment covered half-sheet pan.

    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.

    Pizza dough poured onto parchment lined baking sheet.

    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.

    Par baked pizza crust in baking sheet.

    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.

    Fully baked school pizza in sheet pan, ready to cut.

    Substitutions

    • 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.

    Variations

    • 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.

    Equipment

    Sheet Pan: We recommend using a textured half sheet baking pan (20 x 14 x 1) for this recipe. You can also use 2 quarter sheet pans (9 x 13 x 1), or 2 12-inch round pizza pans.

    Storage

    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.

    Baking sheet with baked pizza crust, plus an image of a cut square of pizza as examples of height and density of the crust.

    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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    Cut square of pizza as example of height and density of the easy pourable pizza crust.

    Easy Pourable Pizza Dough

    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.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Ingredient
    Cuisine: American
    Diet: Vegetarian
    Prep Time:45 minutes minutes
    Cook Time:20 minutes minutes
    Total Time:1 hour hour 5 minutes minutes
    Servings: 20 servings
    Calories: 110kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Heavy Baking Sheet 20 x 14 x 1*
    • 1 Parchment Paper

    Ingredients

    US Customary - Metric
    • 1 packet quick rise yeast ¼ ounce, or 2¼ teaspoons
    • 3½ cups all-purpose flour
    • 1 cup instant dry milk
    • 3 tablespoons sugar
    • 1½ teaspoons kosher salt
    • 2 tablespoons oil
    • 2¼ cups hot water 110-115° F | 55° C

    Instructions

    Pourable Crust

    • 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.

    Notes

    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.
    We recommend using a textured half sheet baking pan (20 x 14 x 1) for this recipe. You can also use 2 quarter sheet pans (9 x 13 x 1), or 2 12-inch round pizza pans.

    Nutrition

    Serving: 1slice | Calories: 110kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 181mg | Potassium: 45mg | Fiber: 1g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 0.001mg | Calcium: 19mg | Iron: 1mg
    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.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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    Hi, I'm Renée!

    Welcome to The Good Hearted Woman — a cozy corner of the internet where comfort food meets modern life. From heirloom recipes and easy weeknight dinners to seasonal dishes, homemade breads, and potluck favorites, we share the kind of food that brings people together.

    When we’re not in the kitchen, you’ll find us hosting guests at Parkside Acoustic Bed & Breakfast, our music-themed B&B in Ashland, Oregon — where good food and warm hospitality go hand in hand.

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