INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN                    TEMPERATURE:  475 F. OVEN
  :
1.  PREPARE 1 RECIPE PIZZA SAUCE (RECIPE NO. O-12).  SET ASIDE FOR USE IN
STEP 6.
2.  USE ROLL MIX AND YEAST.  PREPARE DOUGH ACCORDING TO INSTRUCTIONS ON
CONTAINER.
3.  DIVIDE DOUGH; SHAPE INTO 4 (2 LB 10 OZ) BALLS.  COVER; LET RISE IN
WARM PLACE (80 F.) FOR 1 1/2 TO 2 HOURS OR UNTIL DOUBLE IN BULK.
4.  COAT BOTTOM AND SIDES OF EACH PAN WITH EQUAL AMOUNT SALAD OIL OR MELTED
SHORTENING.
5.  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.
6.  BAKE AT 400 F. 30 MINUTES.
7.  SPREAD EQUAL AMOUNT SAUCE EVENLY OVER DOUGH IN EACH PAN.
8.  SPRINKLE EQUAL AMOUNT SHREDDED CHEESE OVER EACH PAN.
9.  SPRINKLE EQUAL AMOUNT GRATED CHEESE OVER MIXTURE IN EACH PAN.
10. BAKE AT 400F. 30 MINUTES OR UNTIL CHEESE STARTS TO TURN GOLDEN.
11. 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 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 CONVECTION OVEN IS USED, BAKE AT 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: L16506
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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