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Hamburger Pizza

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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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