This recipe is perfect for back to school. First yeast is dissolved in warm water, then flour, milk powder, sugar, salt and vegetable oil are mixed together. Then the batter is spread into a prepared pan. The batter is left to rest in the pan for 20 minutes before baking for 10 minutes. Next the crust is topping with sauce and cheese before baking until the cheese is melted.
Course
Entree
Prep Time35minutes
Cook Time20minutes
Servings8people
Ingredients
1tbspshortening
1 ½tbsp1 tbsp + 1 ½ tsp cornmeal
1packet(0.25 oz) yeast
1 ⅔cupwater
2 ½cupsflour
¾cupsinstant non-fat dry milk powder
2tbspsugar
¼tspsalt
1 ½tspoil
1 ⅓cupspizza sauce
2cupsshredded mozzarella cheese
Toppings of your choice
Instructions
Preheat oven to 475 F. Oil a half sheet pan with 1 tbsp shortening. Sprinkle pan with cornmeal and set aside.
In the bowl of an electric mixer, dissolve the yeast in warm water and let stand for 4 to 5 minutes.
Add flour, milk, sugar, salt and oil to the bowl. Mix with the whisk attachment for 10 minutes. The batter may be lumpy.
Spread batter into the prepared pan and lest it rest for 20 minutes.
Bake for 10 minutes.
Remove the crust from the oven and top with sauce, toppings and cheese.
Bake for an additional 10 to 15 minutes, until the cheese is melted and starting to brown. Slice and serve.
Recipe Notes
To freeze: bake crust and add toppings. Let the pizza cool completely and cover the pan with plastic wrap and foil. Freeze the pizza. Bake at 425 F until the cheese has melted and the crust is warm.