CHEF JOHN'S POURABLE PIZZA
Besides being kind of fun to make, this pourable pizza method doesn't require kneading or rolling/stretching/spinning. So it's an easy way to achieve a really thin-crust pizza. Plus you get that crispy, near-charred bottom you usually get only from a pizza oven.
Provided by Chef John
Categories Main Dish Recipes Pizza Recipes
Time 1h40m
Yield 4
Number Of Ingredients 8
Steps:
- Place flour in mixing bowl with dry yeast, salt, honey, olive oil, and warm water. Whisk together for about 5 minutes. This will be a very thin batter-like dough. Cover and let rise 1 1/2 hours. Dough should be bubbly. Stir with a ladle to eliminate the bubbles.
- Generously oil a cast-iron skillet with olive oil off heat. Pour batter in a squeeze bottle or zip-top bag with a bottom corner snipped. Slowly pour the batter into the skillet starting from the center of the pan and working in circles toward the edge. Try to avoid mixing batter with the oil. If small bubbles of oil appear on the surface, use the tip of a paring knife to gently stir them into the dough.
- Place pan over medium-high heat. Wait for the dough to form bubbles over the entire top surface and the crust starts to dry out a bit. Flip over and continue cooking one side and the next. The bubbly side should be dry and achieve a golden brown color; the bottom should be well browned, about 4 to 5 minutes total per side. Doneness times will depend on how thickly the batter was poured. Remove from heat.
- Spread with pizza sauce and top with your favorite pizza toppings: mozzarella cheese, grated Parmigiano-Reggiano cheese, pepperoni, etc. Try to avoid topping too heavily.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place pizza under broiler until toppings are cooked, 3 to 4 minutes.
Nutrition Facts : Calories 388.4 calories, Carbohydrate 75.2 g, Fat 4.4 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 0.6 g, Sodium 527.7 mg, Sugar 2.8 g
SCHOOL CAFETERIA POURABLE PIZZA CRUST
Pourable Pizza Crust from a quantity 1988 USDA school cafeteria recipe. Made in a half-sheet pan (13" x 18" x 1") . The recipe makes a nice, soft bread like crust. This is the pizza crust that's been served at schools for the past 25 years. This recipe would be really good for something like a kids birthday party. The dough has the consestency of very thick pancake batter. You pour it into a sheet pan, with the help of a rubber spatula. I like it because it saves all the rolling and fussing with normal pizza dough.
Provided by Wheres_the_Beef
Categories Grains
Time 1h
Yield 1 pizza, 10 serving(s)
Number Of Ingredients 8
Steps:
- 1. Mix dry yeast, flour, dry milk, sugar, and salt together in stand mixer.
- 2. Add oil to dry mixture mix for 4 minutes on low speed.
- 3. Add water to dry ingredients. Mix in stand mixer for 10 minutes on medium speed. Batter will be lumpy.
- 4. Lightly coat a half-sheet pan (13" x 18" x 1") with non-stick pan release spray. Sprinkle half-sheet pan with 2 Tbsp cornmeal.
- 5. Pour or spread dough with rubber spatula into half-sheet pan. Let stand for 20 minutes on counter (allows dough to rise).
- 6. Prebake until crust is set and can support sauce and toppings: Conventional oven: 475° F for 10 minutes. Convection oven: 425° F for 7 minutes
- 7. Top prebaked crust with your favorite pizza sauce and toppings.
- 8. Bake until heated through and cheese is melted: Conventional oven: 475° F for 10-15 minutes. Convection oven: 425° F for 5 minutes
- 9. Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan).
SCHOOL CAFETERIA POURABLE PIZZA CRUST
I just got a Kitchenaid mixer and was looking up recipes that worked well with it and found this recipe. Sounds interesting. I'm on the lookout for a favorite pizza crust. Still haven't found one that I just LOVE yet.
Provided by Karla Harkins
Categories Other Breads
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 475° F. Mix dry yeast, flour, dry milk, sugar, and salt together.
- 2. Add oil to dry mixture mix for 4 minutes on low speed.
- 3. Add water to dry ingredients. Mix for 10 minutes on medium speed. Batter will be lumpy.
- 4. For 10 servings, lightly coat 1 half-sheet pan (13" x 18" x 1") with pan release spray. Sprinkle half-sheet pan with 1/2 oz (approximately 2 Tbsp) cornmeal.
- 5. Pour or spread 1 lb 11 1/2 oz (1 qt 1/2 cup) into each half-sheet pan. Let stand for 20 minutes
- 6. Prebake until crust is set: Conventional oven: 475° F for 10 minutes Convection oven: 425° F for 7 minutes
- 7. Top each prebaked crust with desired topping.
- 8. Bake until heated through and cheese is melted: Conventional oven: 475° F for 10-15 minutes Convection oven: 425° F for 5 minutes
- 9. Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan).
POUR PIZZA
I've always liked this recipe-not only for the taste, but for the pourable crust that you don't have to roll out and stretch. The recipe comes from a friend at church.-Eunice Malin, Montrose, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- Grease a 13x9-in. baking dish; sprinkle lightly with cornmeal and set aside. , In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Season with salt and pepper; set aside. , In a bowl, combine the flour, oregano, eggs and milk; stir until smooth; pour into the baking dish. Crumble meat mixture over batter., Bake, uncovered, at 400° for 15-20 minutes. Spoon pizza sauce over top; sprinkle with cheese. Bake 15 minutes longer.
Nutrition Facts : Calories 219 calories, Fat 9g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 511mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
THIN-CRUST PIZZA DOUGH
A quick, easy, and delicious recipe for thin-crust pizza.
Provided by Lynda Q
Categories Bread Pizza Dough and Crust Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
- Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
- Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 48.3 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 0.1 g, Sodium 293.8 mg, Sugar 0.4 g
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