Go to the Recipe: School Cafeteria Pizza
The milk powder is doing a few things: adds a little sweetness to the dough with lactose, boosts browning for the crust, and makes the dough more tender. You could sub it out, but may need to come down very slightly on hydration.
What is the milk powder doing in this recipe and can it be subbed out? It destroys me more than anything.
Use any milk powder you want. Skim is non-fat.
Yeah I had the diced pepperoni at my schools. When I started making pizza at home, I started dicing my own as a throw back to school and Totino’s (another type of pizza I wish ChefSteps would recreate) and now the diced is my go to.
Can you sub skim milk powder for the non-fat dry milk powder?
I've been intrigued with this recipe for several months, and finally made it with my kids (5 & 6). Was fun and easy to make, but probably won't make it again. It's great that you can throw it together quickly, but I think we will try the tavern pizza next time.
This finished cooking way sooner than expected and was completely stuck to the pan
I made this last week; it was fun, and I liked the idea of a "quick" pizza. It was fairly tasty for the time/effort involved to throw it together, so it served its purpose. My daughter said the dough reminded her of a thin cornbread. Thanks for the recipe.
This is so amusing, I want to make it!
See we didn't have those! My friends closer to Rockford/Quad Cities definitely did.
First go around went pretty well... slight over bake on the par... kids are going to love it... I'm cleaning up hearing 'hey lunch lady! Anymore pepperoni squares?"
OK so how do we do the little mouse turd "pepperoni" that were always my favorite part ;-)
I'm unreasonably psyched about this. The USDA recipes always looked interesting but seemed like they'd be difficult to scale down. Can't wait to give this a try.
