Stir & Spread Pizza Crust (WG)
Makes (homes):
Crust for one 18 x 13" HALF sheet pan
Makes (centers):
Crust for one 18 x 26" FULL sheet pan
Ingredients (homes):
- 240 g enriched all-purpose flour (about 2 cups)
- 240 g white whole wheat flour (about 2 cups)
- 2 teaspoons active dry yeast
- 24 g sugar (about 2 tablespoons)
- 1 teaspoon iodized salt
- 16 fl. oz. water, warmed to 105-115°F (about 2 cups)
- butter/shortening to grease pan(s)
Ingredients (centers):
- 480 g enriched all-purpose flour (about 4 cups)
- 480 g white whole wheat flour (about 2 cups)
- 1 Tablespoon + 1 teaspoon active dry yeast
- 47 g sugar (about 1/4 cup)
- 2 teaspoons iodized salt
- 32 fl. oz. water, warmed to 105-115°F, about 1 quart)
- butter/shortening to grease pan(s)
Directions:
- Mix flour, yeast, sugar, salt, and water. (You may want to use a mixer with a dough hook.) Cover. Let sit for 30 minutes.
- Grease pan(s) with shortening/butter. Use a silicone spatula to spread in pan(s).
- Bake at 375 degrees until partially baked, about 12 minutes for a half sheet pan.
- Remove pan from oven. Add toppings. (See recipe for "Stir & Spread Pizza Topping" for recommended toppings and amounts.)
- Bake at 375°F until crust is cooked through and cheese is melted and bubbly, about 15 minutes longer.
Serve:
The crust for one HALF sheet pan counts up to 30 oz. eq. whole grain.
The crust for one FULL sheet pan counts up to 60 oz. eq. whole grain.
Meal:
Breakfast
Lunch & Dinner
Snack
CACFP Credit:
Grain
Record on your menu as:
Pizza Crust (Bread and Bread Alternate Food List # 54)
Source:
DCR 2025 Calendar and adapted from heavenlyhomemakers.com and princesspinkygirl.com, 2023.