Pourable Pizza Crust Recipe

Ingredients:

3 tablespoons Instant High-Active dry yeast

Warm water (110 degrees F)(just enough to dissolve the active yeast)

7 pounds All-purpose or bread flour

1 package (1 lb 2-1/2 oz.) Instant nonfat dry milk

8 3/4 ounces Sugar

1 1/4 teaspoon Salt

1/8 cup Olive oil

Cornmeal

Method:

Dissolve dry yeast in warm water.=20 Let stand 5 minutes. Place flour, milk, sugar, and salt in mixer bowl. Using a whip, blend on low speed for 8 minutes. Add dissolved yeast and oil. Blend on medium speed for 10 minutes. Batter will be lumpy. Oil three sheet pans (18" x26" x1"). Sprinkle each pan with 1 oz (approximately 3 Tbsp) cornmeal. Pour or spread 3 lb 6 oz (1 1/2 quart) batter into each pan. Let stand for 25 minutes. Bake until crust is set: Conventional Oven: 475 degrees F, 10 minutes. Convection Oven: 425 degrees F, 7 minutes. Top each prebaked crust with desired topping. Bake until heated through and cheese is melted: Conventional Oven: 475 degrees F, 10-15 minutes. Convection Oven: 425 degrees F, 5 minutes.