| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 100 | Servings | ||
INGREDIENTS
| 1 1/2 | c | WATER; WARM |
| 1 1/2 | qt | WATER; COLD |
| 8 | lb | BEEF GROUND FZ |
| 4 1/2 | lb | CHEESE MOZZARELLA |
| 2 | c | CHEESE GRATED 1LB |
| 2 2/3 | c | TOMATO PASTE #2 1/2 |
| 3/4 | ts | GARLIC DEHY GRA |
| 8 | lb | TOMATOES # 10 CAN |
| 2 1/4 | c | ONIONS DRY |
| 2 1/4 | c | ONIONS DRY |
| 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 | tb | SALAD OIL; 1 GAL |
| 1 | ts | PEPPER BLACK 1 LB CN |
| 1 | ts | PEPPER BLACK 1 LB CN |
| 3 | BAY LEAVES | |
| 2 | ts | BASIL SWEET GROUND |
| 2 | tb | OREGANO GROUND |
| 5 2/3 | tb | YEAST BAKER 2 LB |
| 1 | oz | SALT TABLE 5LB |
| 1 1/3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 475 F. OVEN : 1. PREPARE 1 RECIPE PIZZA SAUCE (RECIPE NO. O-12). 2. SET ASIDE PIZZA SAUCE FOR USE IN STEP 9. 3. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F. MIX WELL. LET STAND 5 MINUTES; STIR. 4. PLACE WATER, FLOUR, SALT, SUGAR AND SALAD OIL IN MIXER BOWL IN ORDER LISTED. ADD YEAST SOLUTION. 5. 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. 6. 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. 7. COAT BOTTOM AND SIDES OF EACH PAN WITH 2 TBSP SALAD OIL OR MELTED SHORTENING. 8. 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 2 TBSP OIL PER PAN, LIGHTLY BRUSH DOUGH. GENTLY PRICK DOUGH TO PREVENT BUBBLING. 9. BAKE 20 MINUTES OR UNTIL SLIGHTLY BROWN. 10. SPREAD 1 QT SAUCE EVENLY OVER DOUGH IN EACH PAN. 11. SPRINKLE 4 1/2 CUPS SHREDDED CHEESE OVER EACH PAN. 12. SAUTE' BEEF WITH ONIONS. DRAIN OR SKIM OFF EXCESS FAT; ADD BLACK PEPPER AND OREGANO. BLEND WELL. SPRINKLE 1 QT MEAT MIXTURE OVER CHEESE IN EACH PAN 13. SPRINKLE 1/2 CUP GRATED CHEESE OVER MIXTURE IN EACH PAN. 14. BAKE ABOUT 25 MINUTES OR UNTIL CRUST IS BROWNED AND CHEESE STARTS TO 15. 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 450F. 7 MINUTES 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: L16503 SERVING SIZE: 1 PIECE 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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