In the 1980s, the U.S. Department of Agriculture (USDA) provided standardized recipes for school cafeterias, including a popular pourable pizza crust designed for large quantities. Here's a scaled-down version suitable for home use:
USDA School Cafeteria Pourable Pizza Crust (1980s)
Ingredients:
- 1¾ teaspoons active dry yeast
- 2⅔ cups all-purpose flour
- ¾ cup instant nonfat dry milk powder
- 2½ tablespoons granulated sugar
- 1 teaspoon salt
- 1½ teaspoons vegetable oil
- 1⅔ cups warm water (130°F)
- 2 tablespoons cornmeal
Instructions:
- Preheat your oven to 475°F.
- In a mixing bowl, combine the dry yeast, flour, dry milk, sugar, and salt.
- Add the vegetable oil to the dry mixture and mix on low speed for 4 minutes.
- Gradually add the warm water to the mixture, then increase the mixing speed to medium and continue for 10 minutes. The batter will be lumpy.
- Lightly coat a half-sheet pan (13"x18"x1") with non-stick spray and sprinkle with cornmeal.
- Pour the batter into the prepared pan, spreading it evenly. Let it stand at room temperature for 20 minutes to allow the dough to rise.
- Prebake the crust in the preheated oven for 10 minutes until set.
- Remove from the oven, add your desired pizza sauce and toppings.
- Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Once baked, cut the pizza into 10 equal pieces and serve.
This recipe reflects the classic school cafeteria pizza many remember from the 1980s.
For more information and additional recipes from that era, you can refer to the USDA's 1988 publication, "Quantity Recipes for School Food Service," which includes a variety of standardized recipes used in school cafeterias.
Enjoy recreating this nostalgic dish!
Pizza Sauce
- 1 can (15 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon granulated sugar (adjust to taste)
- Salt and pepper to taste
Instructions:
- In a medium saucepan over medium heat, combine the tomato sauce and tomato paste. Stir until smooth.
- Add the oregano, basil, garlic powder, onion powder, and sugar. Mix well to incorporate all the spices.
- Season with salt and pepper to taste.
- Bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer uncovered for about 15-20 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly.
- Remove from heat and let the sauce cool slightly before spreading it over the prebaked pizza crust.
This sauce pairs perfectly with the pourable pizza crust, recreating that nostalgic school cafeteria pizza experience.
Enjoy your homemade school-style pizza!