| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Polish |
|
100 |
Servings |
INGREDIENTS
| 1 |
c |
WATER; WARM |
| 1 1/2 |
qt |
WATER; COLD |
| 1 |
lb |
POLISH SAUSAGE 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 |
| 3 9/16 |
lb |
MUSHROOMS 16 OZ |
| 2 3/4 |
c |
ONIONS DRY |
| 2 3/4 |
lb |
PEPPER SWT GRN FRESH |
| 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 |
| 3 |
|
BAY LEAVES |
| 2 |
tb |
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 EQUAL AMOUNT 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 EQUAL AMOUNT 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. DRAIN MUSHROOMS; SLICE SWEET PEPPERS IN JULIENNE STRIPS; THINLY SLICE
PEPPERONI OVER CHEESE IN EACH PAN.
13. SPRINKLE EQUAL AMOUNT 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 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: L16504
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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