Perfect Pizza Every Time with Pourable Crust Recipe

Welcome, my dear readers! You’re about to embark on a journey that is about to take you down memory lane. This recipe is very nostalgic for me and many of you who attended American schools. You may remember the chewy, gooey, savory pizza crust. Yes, you guessed it right! It’s the school cafeteria pourable pizza crust recipe.

As a barista, I am delighted to share with you this delectable pizza crust recipe that was once served in thousands of schools across the country. This recipe conjures fond memories of school lunches with friends and teammates, and the unmistakable smell of pizza wafting through the halls.

I know what some of you are thinking: “What’s so special about a school cafeteria pizza crust?” But trust me, once you try this homemade version, the flavor and texture will bring you back to your youth.

In this recipe article, we’ll guide you through making your own delicious pizza crust from scratch using simple ingredients like all-purpose flour, instant nonfat dry milk powder, cornmeal, granulated sugar, active dry yeast and salt. These ingredients combined create an appetizing and flavorful pizza crust that tastes exactly like the original.

So get excited and let’s get started on making this old school classic homemade pizza. Your family and friends will thank you for it!

Why You’ll Love This Recipe

School Cafeteria Pourable Pizza Crust
School Cafeteria Pourable Pizza Crust

Are you looking for an easy and flavorful pizza crust recipe that takes minimal effort to make? Look no further than the School Cafeteria Pourable Pizza Crust Recipe. I know what you’re thinking, “cafeteria pizza? Really?” But don’t let the reputation of school lunches sway you! This pourable pizza crust recipe is the old school cafeteria recipe that we all grew up with, and it’s still as delicious as ever.

One of the reasons why you will love this recipe is its simplicity. With only eight basic ingredients, this recipe can be whipped up in no time. Plus, with the added convenience of a pourable pizza crust, there’s no need to worry about rolling out dough or dealing with a sticky mess. Simply pour the mixture onto a sheet pan and add your toppings – it’s that easy!

Another reason why you’ll love this recipe is because of its versatility. This crust can be used to create any type of pizza your heart desires, from classic pepperoni and cheese to veggie-loaded pies. Plus, it can be used as a foundation for other pizza styles such as rectangle pizzas or square pizzas for parties or appetizer recipes.

But what I love most about this recipe is that it’s cost-effective without sacrificing flavor. The ingredients are inexpensive and easily accessible at any grocery store. The addition of cornmeal gives the crust a crispy texture while the inclusion of instant nonfat dry milk powder adds a unique and delicious flavor to the crust.

In conclusion, if you want to relive your childhood memories with an original recipe from your school cafeteria days, or if you’re simply looking for an effortless homemade dinner option that won’t break the bank, try making this School Cafeteria Pourable Pizza Crust Recipe. I promise that once you try it, you’ll keep coming back for more!

Ingredient List

 Pour and spread the pizza batter on a greased pan
Pour and spread the pizza batter on a greased pan

Let’s take a look at what you need to make this Old School Cafeteria Pourable Pizza Crust Recipe. You may already have most of these ingredients in your pantry!


  • Cornmeal: Use a fine ground cornmeal. It will give the crust a crispy exterior and a slightly nutty taste.
  • Water: Use warm water, about 110°F to activate the yeast.
  • Salt: Salt is needed to add flavor to the crust.
  • Granulated Sugar: Provides food for the yeast to grow and ferment.
  • Instant Nonfat Dry Milk Powder: Also known as milk solids, it’s used in the recipe as an emulsifier and to provide nutrients and tenderness to the final product.
  • All-Purpose Flour: Used to provide body and gluten structure to the crust.
  • Active Dry Yeast: Either instant or active dry yeast works well for this recipe. It helps the dough rise and gives it its signature texture.

Make sure you have all of these ingredients ready before we start making this delicious pourable pizza crust!

The Recipe How-To

Now, let’s get to the recipe how-to. This simple and delicious pourable pizza crust recipe will soon become a staple in your home cooking repertoire. You can make it in just a few easy steps:



  1. Preheat your oven to 475°F (246°C).
  2. Mix the dry ingredients including flour, cornmeal, sugar, salt, instant nonfat dry milk powder, and active dry yeast in a mixing bowl until it is fully mixed.
  3. Add one cup warm water (110-115°F) to the dry mixture and beat on low speed until everything is combined.
  4. Increase the mixer speed to high and continue beating for at least four minutes or until the mixture transforms into a smooth batter-like consistency.
  5. Spread the pourable pizza crust mixture evenly into a half sheet pan measuring at least 18 x 13 inches. Ideally, you should cover the entire pan with a thin layer of batter that looks like slightly thickened pancake mix.
  6. Bake for about seven minutes until lightly golden brown.
  7. Remove from oven and add your desired toppings like Pepperoni and Cheese.
  8. Bake for another ten minutes or until the crust is crispy brown and the cheese on top has melted completely.
  9. Let cool for a few minutes before cutting into bite-sized pizza slices.

You have now mastered the recipe how-to! This homemade pourable pizza crust recipe is a perfect way to enjoy that old-school school cafeteria pizza experience right in your own kitchen anytime you want without having to wait in line with other students for lunch service to begin!

Substitutions and Variations

 Add a drippy layer of tomato sauce on top of the pizza crust
Add a drippy layer of tomato sauce on top of the pizza crust

When it comes to the school cafeteria pourable pizza crust recipe, there are plenty of ways to mix it up and make it your own. Here are some substitutions and variations to consider:

– Whole wheat flour: If you’re looking for a healthier option, you can replace up to half of the all-purpose flour with whole wheat flour. This will change the texture a bit, but still give you a tasty crust.

– Honey instead of sugar: If you prefer a sweeter crust, try replacing the granulated sugar with honey. Use about 1/4 cup of honey in place of the sugar.

– Different toppings: While the pourable pizza crust is delicious on its own, you can customize it with any toppings you like. Some popular options include pepperoni, cheese, mushrooms, olives, bell peppers, onions, and sausage.

– Add herbs and spices: To add extra flavor to your crust, try mixing in some dried herbs like oregano or basil. You can also sprinkle some garlic powder or red pepper flakes on top before baking for an added kick.

– Mini pizzas: Instead of making one large pizza on a sheet pan, try making several smaller pizzas on individual sheet pans. This is a great option for parties or gatherings.

Overall, don’t be afraid to get creative with your cafeteria pourable pizza crust! The possibilities are endless when it comes to toppings and flavor combinations.

Serving and Pairing

 Pile on your favorite toppings like mushrooms, pepperoni, and olives
Pile on your favorite toppings like mushrooms, pepperoni, and olives

When it comes to serving and pairing the School Cafeteria Pourable Pizza Crust Recipe, the possibilities are endless. This versatile pizza crust is perfect for creating your own unique pizza concoctions, from classic cheese and pepperoni to more adventurous toppings like goat cheese and arugula.

For a classic pairing, pair this pizza crust with a traditional marinara sauce, mozzarella cheese, and your favorite toppings. Pepperoni, mushrooms, bell peppers, and onions all make excellent additions to this pizza. Add some crushed red pepper flakes for a spicy kick that will tantalize your taste buds.

If you’re looking for a more upscale option, pair this pizza crust with fresh mozzarella cheese, heirloom tomatoes, and basil for a delicious Margherita-style pizza that is sure to impress.

Don’t be afraid to get creative with your toppings either. Try adding ingredients like pesto sauce, roasted garlic, crumbled feta cheese, and sliced olives for an unconventional twist on the classic pizza recipe.

When it comes to serving this pizza, consider making a rectangular pizza on a half-sheet pan for the ultimate school cafeteria experience. Slice the pizza into square slices or rectangles like the good old days in elementary school.

Whether you’re making lunch for your family or hosting a dinner party with friends, the School Cafeteria Pourable Pizza Crust Recipe is sure to be a crowd-pleaser that leaves everyone coming back for seconds (or thirds!).

Make-Ahead, Storing and Reheating

 Watch as the cheese melts and bubbles to perfection
Watch as the cheese melts and bubbles to perfection

If you’re like me, you appreciate recipes that you can make in advance and still enjoy later. And this pourable pizza crust recipe is no exception: it can be made ahead of time and then reheated to maintain its taste and texture.

To make the most out of your pourable pizza crust, consider making a larger batch and storing it in the fridge or freezer. This way, you can have a quick lunch or dinner option always at hand. If you decide to store the crust, make sure to oil it lightly before refrigerating or freezing.

When reheating the pizza crust for future meals, use a preheated oven set at 425°F (220°C) for about 5-7 minutes if it is stored in the fridge. If the pizza crust was previously frozen, let it defrost overnight in the fridge before reheating in a preheated oven set at 425°F (220°C) for about 8-10 minutes.

For best results, reheat the crust first without toppings to ensure a crispy crust texture; then add your desired toppings and reheat for an additional 5-7 minutes.

As always, remember to use an oven mitt when handling hot sheet pans. And now you are ready to enjoy your delicious homemade school cafeteria-style pizza anytime!

Tips for Perfect Results

 Slice into generous portions for your hungry friends
Slice into generous portions for your hungry friends

If you’re seeking my advice on how to perfect this school cafeteria pourable pizza crust recipe, then look no further. As a seasoned barista, I’ve learned plenty of tips and tricks to ensure any recipe comes out just right. Here are some indispensable pointers to help you achieve pizza perfection.

Firstly, when making the dry mixture of flour, salt, sugar and yeast, make sure that the ingredients are well-combined before adding oil or any wet ingredients. This will ensure that your crust comes out evenly mixed and has a consistent texture throughout.

Secondly, it’s critical to let the dough rise properly. Many home cooks rush to shape their crusts before allowing sufficient time for the yeast to do its job. For best results, let your dough rise in a warm, draft-free area for at least an hour.

Thirdly, use cornmeal on your baking sheet! It helps prevent sticking while imparting a delicious flavor and crispy texture to the crust.

The fourth tip is don’t overwork the dough. Unlike other pizza crusts that need kneading to develop gluten, treat this pourable version gently. Overworking the dough will result in tough and chewy crust that nobody wants.

Fifthly, if you prefer a more substantial tasting crust use whole wheat flour instead of all-purpose flour or opt for half and half mix.

Sixthly, use cool water instead of warm. Contrary to popular belief, cooler water helps slow down fermentation and produces a flavorful crust through hydration.

My seventh tip is all about piling on those toppings! Don’t overload the crust with too many toppings; otherwise, it might not cook evenly resulting in soggy spots on your pizza.

Lastly, get creative and experiment with different sauces and toppings. Whether you choose classic pepperoni cheese or go wild with mushroom pesto toppings- trust your gut instincts!

By following these tips while preparing your school cafeteria pourable pizza crust recipe, you’ll undoubtedly impress everyone’s taste buds with your homemade pizza skills!


Now, before we wrap things up with our conclusion, let’s take a moment to address some frequently asked questions about this school cafeteria pourable pizza crust recipe. Whether you’re a beginner chef or a seasoned pro, it’s always helpful to have a few extra tips and tricks up your sleeve, so keep reading to learn more!

What is school pizza made of?

When it comes to making old school cafeteria pizza, the classic recipe calls for a topping of ground beef or hamburger. However, there is no need to limit yourself to that single choice. These days, you have a vast array of pizza toppings to choose from – whether it’s sausage, pepperoni, mushrooms, onions, bell peppers, olives or anything else that tickles your fancy. You can even split the pizza into sections and add different toppings so that everyone’s preferences are met. So go ahead and get creative with your pizza toppings!

What type of pizza is school pizza?

Introducing the mouth-watering School Pizza Pepperoni & Cheese 24ct! It’s a delightful fusion of mozzarella and pepperoni that makes it a popular choice among customers. The crust has a satisfying crunch and is crafted from whole grain. Plus, it’s available in convenient, pre-cooked 4″x6″ rectangles that are easy to heat up and serve.

What is the secret to thin crust pizza?

When it comes to making pizza, using a pizza pan can be a quick and simple technique. All you have to do is roll the dough and put it directly onto the cold pan, add your toppings, and then put it in the oven once it has been preheated. While this method may not produce an extremely crispy crust, the pizza will still be delicious. I recommend using a perforated pizza pan as it allows for faster heat transfer, resulting in a better, more evenly cooked slice.

How to make pizza that tastes like delivery?

When it comes to making a delicious pizza, using the correct type of flour is key. It’s important to choose a high-quality flour that is specifically designed for pizza dough. Additionally, seasoning your dough with herbs and spices can really enhance the flavor profile of your pizza.

Another factor to keep in mind is the cheese you choose. It’s best to avoid pre-shredded cheese as it can contain additives that affect the texture and taste of your pizza. Instead, opt for freshly grated cheese to achieve that rich and gooey melt.

When it comes to the sauce, keeping it simple is often the best approach. A homemade tomato sauce can be quickly created by cooking down canned tomatoes with a touch of garlic, salt, and pepper. Don’t overcomplicate the sauce with too many ingredients, as it could overpower the pizza.

Using fresh ingredients can make all the difference in the taste of your pizza. If possible, opt for fresh toppings such as basil, cherry tomatoes, or bell peppers to add a burst of flavor to your slice.

Preheating your pan is essential to getting that crispy crust. Allow your pan to preheat for at least 10 minutes before adding your pizza dough. Finally, cook your pizza on high heat to achieve that perfect char and texture.

By following these tips, you’ll be able to create a delicious homemade pizza that is sure to impress even the pickiest of eaters.

Bottom Line

If you’re looking for the perfect recipe for a homemade pizza crust that is easy to make and tastes just like the one from your school cafeteria, this Pourable Pizza Crust Recipe is the answer to your prayers. With a few simple ingredients that you probably already have in your kitchen, you can whip up a delicious and crispy crust that will have your taste buds dancing.

In conclusion, whether you want a quick bite for lunch or an appetizer for your next gathering, this recipe is the perfect choice. It’s versatile, customizable, and sure to be a crowd-pleaser. So what are you waiting for? Try it out and see for yourself how amazing it tastes!

School Cafeteria Pourable Pizza Crust Recipe

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.

  • 1 3/4 teaspoons active dry yeast
  • 2 2/3 cups all-purpose flour
  • 3/4 cup instant nonfat dry milk powder
  • 2 1/2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons vegetable oil
  • 1 2/3 cups water, warm (130 degrees F)
  • 2 tablespoons cornmeal
  1. 1. Mix dry yeast, flour, dry milk, sugar, and salt together in stand mixer.
  2. 2. Add oil to dry mixture mix for 4 minutes on low speed.
  3. 3. Add water to dry ingredients. Mix in stand mixer for 10 minutes on medium speed. Batter will be lumpy.
  4. 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. 5. Pour or spread dough with rubber spatula into half-sheet pan. Let stand for 20 minutes on counter (allows dough to rise).
  6. 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. 7. Top prebaked crust with your favorite pizza sauce and toppings.
  8. 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. 9. Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan).
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