Pour Pizza Recipes

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.

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.

CHEF JOHN'S POURABLE PIZZA

Steps:

• Place flour in mixing bowl with dry yeast, salt, honey, olive oil, and warm water. Whisk together for about 5 minutes. This will be a very thin batter-like dough. Cover and let rise 1 1/2 hours. Dough should be bubbly. Stir with a ladle to eliminate the bubbles.
• Generously oil a cast-iron skillet with olive oil off heat. Pour batter in a squeeze bottle or zip-top bag with a bottom corner snipped. Slowly pour the batter into the skillet starting from the center of the pan and working in circles toward the edge. Try to avoid mixing batter with the oil. If small bubbles of oil appear on the surface, use the tip of a paring knife to gently stir them into the dough.
• Place pan over medium-high heat. Wait for the dough to form bubbles over the entire top surface and the crust starts to dry out a bit. Flip over and continue cooking one side and the next. The bubbly side should be dry and achieve a golden brown color; the bottom should be well browned, about 4 to 5 minutes total per side. Doneness times will depend on how thickly the batter was poured. Remove from heat.
• Spread with pizza sauce and top with your favorite pizza toppings: mozzarella cheese, grated Parmigiano-Reggiano cheese, pepperoni, etc. Try to avoid topping too heavily.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place pizza under broiler until toppings are cooked, 3 to 4 minutes.

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.

POUR PIZZA RECIPE - (4.2/5)

Steps:

• Heat oven to 400 degrees. Lightly brown sausage and onion. Season with salt and pepper. Set aside. Combine flour, salt, pepper, oregano, eggs, and milk, making a soft batter. Grease a 9x13 inch pan. Pour batter into pan. Sprinkle meat over batter and bake for 15 to 20 mins. Remove from oven; spread pizza sauce over meat and sprinkle with cheese. Add any other ingredients. Return to oven and bake for an additional 15 mins

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).