Easy Pourable Pizza Dough (School Cafeteria-style)

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

Easy Pourable Pizza Dough (School Cafeteria-style)

This pourable pizza dough is the easiest way to make homemade pizza crust. Just stir, pour, and spread – no kneading, no rolling, no fuss. The result is a soft, bready crust that can handle any toppings you throw on it.

Course Appetizer, dinner, Ingredient, Lunch

Cuisine American, Italian, Mediterranean

Diet Halal, Kosher, Low Lactose, Vegetarian

Prep Time 45

Cook Time 25

Total Time 1 10

Servings servings

Calories 77kcal

Author Renee

Equipment

1 Half sheet pan 20 x 14 x 1*
1 Parchment Paper

Ingredients

1 packet quick rise yeast ¼ ounce, or 2¼ teaspoons
2⅔ cups all-purpose flour
⅓ cup instant dry milk
3 tablespoons sugar scant
¾ teaspoons kosher salt
1 tablespoon olive oil
1⅔ cups hot water 110-115° F | 55° C

US Customary - Metric

Instructions

Preheat oven to 475°F (245°C). Generously oil pan(s), or line them with parchment.
Place yeast, flour, dry milk, sugar, and salt in the bowl of an electric stand mixer.
Stir olive oil into hot water; add to dry ingredients. Mix on medium for 5 minutes.
Spread dough evenly into prepared pan. Let stand 20 minutes.
Par-bake 10 minutes; until set and lightly golden. Remove from oven.
Add toppings and return to oven. Bake 12-16 minutes; until cheese melts and crust is golden.

Notes

Batter should be like thick pancake batter.
Herb or infused oils add extra flavor.
Parbaked crusts freeze well—top and bake straight from freezer.

Nutrition