RECIPE: School Lunch Pizza Crust

Embrace the USDA-Certified Sog

Note: this is a companion recipe to the essay “Nostalgia Pizza.” If you haven’t read that yet, click through at the link below:

Nostalgia Pizza

School Lunch Pizza Crust

1 3/4 teaspoons active dry yeast
1 1/3 cup all-purpose flour
1 1/3 cup whole wheat flour (I used spelt and it turned out fine)
3/4 cup instant nonfat dry milk powder
2 1/2 T granulated sugar
3/4 t kosher salt
2 t olive oil
1 2/3 cup warm water (110° F)

1. Preheat oven to 450°F (425°F convection). Generously grease the bottom and sides of a half-sheet pan.

2. Mix yeast, flour, dry milk powder, sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment.

3. Add oil and water to the dry ingredients and mix for about 7 minutes on medium-low. The dough should be impractically wet, with a texture like thick pancake batter.

4. Pour mixture directly into your greased half-sheet pan. Tilt and shake the pan to spread the dough evenly across the entire surface; use a spatula to spread dough into the corners if you need. Let stand at room temperature for 20 minutes before baking. At the end of the 20 minutes, the dough should have developed a dull skin, and you should see some tiny bubbles beginning to form.

5. Prebake crust until just set, 7-10 minutes. Crust should still feel very soft, and you should feel very worried. “Did I remember to put yeast in this?” You did, and it doesn’t matter.

6. Top with sauce, cheese, and toppings of choice and bake for another 10 minutes. Don’t stress about overloading the pie—the crust will be floppy no matter how much sauce or cheese you ladle on—but do sprinkle cheese to the very edges of the pan. Believe me: you do not want to see any naked crust. Cut into eight rectangles and serve.