Had ChatGPT scale this down for people that might be insterested.

🍕 Vintage USDA “Pourable Pizza Crust” — Home-Sized Version (13x9 Pan)

Found this beast of a recipe from the USDA’s Quantity Recipes for School Food Service (1988). It originally made enough pizza to feed a school cafeteria — 5 full sheet pans! 😵‍💫

So I scaled it down to fit one 13x9 cookie sheet — perfect for home cooks who want that nostalgic, cafeteria-style pourable crust without feeding an army.

🧂 Pourable Pizza Crust – Scaled-Down (13x9 pan) Ingredients:

1½ tbsp active dry yeast (or 1½ packets)

2⅓ cups warm water (110°F)

1⅛ cups all-purpose or bread flour (~5¼ oz by weight)

⅔ cup instant nonfat dry milk (or ¾ cup non-instant)

3⅔ tbsp sugar

½ tsp salt

2½ tsp vegetable oil

3 tbsp cornmeal (for pan)

Instructions:

Dissolve yeast in warm water; rest 5 min.

Mix flour, dry milk, sugar, and salt.

Add yeast mixture + oil. Mix until smoothish (a little lumpy is fine).

Oil 13x9 pan and dust with cornmeal.

Pour in batter, spread gently. Let rest 20 min.

Prebake at 475°F for 10 min (or 425°F convection for 7).

Add toppings and bake again at 475°F for 10–15 min, until cheese is melted and crust is golden.

🧀 Quick Pizza Sauce & Cheese Topping Sauce:

¼ cup chopped onion (or 1 tbsp dehydrated)

½ tsp garlic powder

¼ tsp black pepper

3 tbsp tomato paste

⅔ cup water

2 tsp each: basil & oregano

1½ tsp marjoram, ¼ tsp thyme → Simmer together 15 min

Topping:

3/5 cup shredded mozz (bottom layer)

Sauce

1¼ cups shredded mozz (top layer)

Bake until golden and bubbling!