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CATEGORY CUISINE TAG YIELD
Meats, Dairy Italian 100 Servings

INGREDIENTS

1 1/2 c WATER, WARM
1 1/2 qt WATER, COLD
3 lb PORK SAUSAGE PATTIES
4 1/2 lb CHEESE MOZZARELLA
2 c CHEESE GRATED 1LB
2 2/3 c TOMATO PASTE #2 1/2
3/4 t GARLIC DEHY GRA
8 lb TOMATOES # 10 CAN
2 3/4 c ONIONS DRY
5 1/2 lb FLOUR GEN PURPOSE 10LB
1/3 c SUGAR, GRANULATED 10 LB
3/4 c SUGAR, GRANULATED 10 LB
1 c SALAD OIL, 1 GAL
2 1/4 c SALAD OIL, 1 GAL
1 T SALAD OIL, 1 GAL
1 t PEPPER BLACK 1 LB CN
3 BAY LEAVES
2 T BASIL SWEET GROUND
2 T OREGANO GROUND
5 2/3 T YEAST BAKER 2 LB
1 oz SALT TABLE 5LB
1 1/3 T SALT TABLE 5LB

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN                   TEMPERATURE:  475 F.
OVEN :  PREPARE 1 RECIPE PIZZA SAUCE (RECIPE NO. 0-12). SET ASIDE PIZZA
SAUCE  FOR USE IN STEP 9. SPRINKLE YEAST OVER WATER. DO NOT USE
TEMPERATURES  ABOVE 110 F. MIX WELL. LET STAND 5 MINUTES; STIR. PLACE
WATER, FLOUR,  SALT, SUGAR AND SALAD OIL IN MIXER BOWL IN ORDER LISTED.
ADD YEAST  SOLUTION. USING DOUGH HOOK, MIX AT LOW SPEED ABOUT 8 MINUTES
OR UNTIL  DOUGH IS SMOOTH AND ELASTIC.  DOUGH TEMPERATURE SHOULD BE 86
F. TO 88  F. DIVIDE DOUGH; SHAPE INTO 4 (2 LB 7 OZ) BALLS.  COVER; LET
RISE IN  WARM PLACE (80 F.) FOR 1 1/2 TO 2 HOURS OR UNTIL DOUBLE IN
BULK. COAT  BOTTOM AND SIDES OF EACH PAN WITH EQUAL AMOUNT SALAD OIL OR
MELTED  SHORTENING. PLACE DOUGH BALLS ON LIGHTLY FLOURED WORKING
SURFACE.  ROLL OUT EACH BALL TO 1/8 INCH THICKNESS. TRANSFER DOUGH TO
PANS,  PUSHING DOUGH SLIGHTLY UP EDGES OF EACH PAN. USING EQUAL AMOUNT
OIL  PER PAN, LIGHTLY BRUSH DOUGH. GENTLY PRICK DOUGH TO PREVENT
BUBBLING.  BAKE 20 MINUTES OR UNTIL SLIGHTLY BROWN. SPREAD EQUAL AMOUNT
SAUCE  EVENLY OVER DOUGH IN EACH PAN. SPRINKLE EQUAL AMOUNT SHREDDED
CHEESE  OVER EACH PAN. SAUTE' ITALIAN SAUSAGE UNTIL LIGHT BROWN; DRAIN
OR  SKIM OFF EXCESS FAT. EVENLY DISTRIBUTE EQUAL AMOUNT SAUSAGE OVER
CHEESE IN EACH PAN. SPRINKLE EQUAL AMOUNT GRATED CHEESE OVER MIXTURE
IN EACH PAN. BAKE ABOUT 25 MINUTES OR UNTIL CRUST IS BROWNED AND
CHEESE STARTS TO TURN GOLDEN BROWN. CUT 5 BY 5.  NOTE:  1.  IN STEP 1,
6 LB 9 OZ (1-NO. 10 CN) CANNED PIZZA SAUCE MAY  BE USED. IF DESIRED, 2
TBSP CRUSHED SWEET BASIL, 2 TBSP CRUSHED  OREGANO, 2 TSP DEHYDRATED
GARLIC AND 2 TSP BLACK PEPPER MAY BE USED.  2.  IN STEP 8, IF DESIRED,
CRUSTS MAY BE PREBAKED AND REFRIGERATED FOR  LATER USE.  3.  IN STEP 8,
IF A CONVECTION OVEN IS USED, BAKE AT 450F. 7 MINUTES  O ON HIGH FAN,
CLOSED VENT; IN STEP 12, BAKE 8 MINUTES.  4.  IN STEP 10, 4 LB 8 OZ (1
1/8-NO. 10 CN) PIZZA BLEND CHEESE MAY BE  USED.  5.  IF DESIRED, EXTRA
CHEESE MAY BE USED.  IN STEP 10, USE 8 LB (2 GAL  MOZZARELLA CHEESE.
SPRINKLE 2 QT CHEESE OVER SAUCE IN EACH PAN.  IN  STEP 12, BAKE 30
MINUTES OR UNTIL CHEESE STARTS TO TURN GOLDEN.  EACH  PORTION: 1 PIECE
(3 1/2 OZ).  Recipe Number: L16507  SERVING SIZE: 1 PIECE (3  From the
<Army Master Recipe Index File> (actually used today!).  Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 113
Calories From Fat: 58
Total Fat: 6.5g
Cholesterol: 24.8mg
Sodium: 429.9mg
Potassium: 81.1mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 2.9g
Protein: 8.6g


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