Pourable Pizza Dough Food

POURABLE PIZZA DOUGH RECIPE

Steps:

• Preheat the oven to 425 F.
• Mix all the dough ingredients into a large bowl and whisk until combined.
• Use butter to grease an ovenproof 9-inch cast iron skillet or nonstick skillet.
• Pour half of the batter into the greased skillet, making sure to evenly spread the batter by rotating the skillet or using a spatula.
• If you are using meat ingredients, place them evenly on top of the batter.
• Place the skillet into the oven for 15 minutes, until the crust is golden and firm.
• Remove the pizza from the oven and add any other optional ingredients.
• Put the pizza back into the oven for another 5 minutes. If using cheese, this will be when it has melted.
• Remove the pizza from the pan and set aside.
• Repeat cooking steps with the rest of the batter to make the second pizza.
• Slice, serve, and enjoy!

POUR PIZZA

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.

ALL-PURPOSE PIZZA DOUGH

Steps:

• Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
• Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
• Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
• If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.

GREEK PIZZA WITH POURABLE CRUST

Steps:

• Heat the oven to 400 degrees F. Line 2 large rimmed baking sheets with parchment.
• Put the eggplant slices in a colander in the sink and sprinkle with 1/8 teaspoon salt; flip slices and sprinkle with another 1/8 teaspoon salt. (This step helps remove the bitterness.) Set aside.
• Put the bell peppers in a large bowl and toss with 1 teaspoon oil. Spread out on 1 large rimmed baking sheet.
• Rinse the salt off the eggplant and pat dry with a paper towel. Put the eggplant in a bowl and toss with the remaining teaspoon oil. Spread on the other lined baking sheet and bake the peppers and eggplant, flipping halfway through, 20 minutes. (Leave the oven on.)
• Meanwhile, spray a 15-by-10-inch (or 13-by-9-inch) rimmed baking sheet with cooking spray and sprinkle with the cornmeal; set aside.
• Combine both flours, the oregano, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Combine the milk and eggs in a small bowl; mix into the flour mixture until well combined. Pour into the prepared baking sheet and even out the dough. Top with the roasted eggplant and bell peppers.
• Bake the pizza for 10 minutes. Turn the oven to the broil setting, and top the pizza with the artichokes, red onion, cherry tomatoes and cheese. Broil until the cheese is melted and golden, about 5 minutes. (Watch carefully.)
• Top the pizza with the mint leaves and serve with lemon wedges if using.

POUR A PAN PIZZA

Steps:

• In a bowl, combine the flour, salt, garlic powder and pepper; stir in milk and eggs. Pour into a greased 13-in.x9x2 baking pan. In a skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over the crust. Top with pepperoni, onion, and green pepper.
• Bake uncovered, at 425' for 15 minutes or until a toothpick inserted near the center comes out clean. Spread with the pizza sauce and sprinkle with the cheese. Bake 5 minutes longer or until the cheese is melted. Let stand 5 minutes before cutting.

POUR-A-PAN PIZZA

Steps:

• In a bowl, combine the flour, salt, garlic powder and pepper; stir in milk and eggs. Pour into a greased 13x9-in. baking pan. In a skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over the crust. Top with pepperoni, onion and green pepper., Bake, uncovered, at 425° for 15 minutes or until a toothpick inserted in the center comes out clean. Spread with pizza sauce and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

SCHOOL CAFETERIA POURABLE PIZZA CRUST

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

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).