| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 2 1/4 | c | WATER; WARM |
| 3 | qt | WATER; COLD |
| 5 1/4 | 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 3/4 | c | ONIONS DRY |
| 10 3/4 | lb | FLOUR GEN PURPOSE 10LB |
| 3/4 | 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 |
| 11 | tb | YEAST BAKER 2 LB |
| 3 2/3 | tb | SALT TABLE 5LB |
| 1 1/3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26" SHEET PAN TEMPERATURE: 475F. OVEN 1. PREPARE 1 RECIPE PIZZA SAUCE (RECIPE NO. O-12). SET ASIDE FOR USE IN STEP 9. 2. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110F. MIX WELL LET STAND 5 MINUTES; STIR. 3. PLACE WATER, FLOUR, SALT, SUGAR AND SALAD OIL IN MIXER BOWL IN ORDER LISTED. ADD YEAST SOLUTION. 4. USING DOUGH HOOK, MIX AT LOW SPEED ABOUT 10 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 86-88F. 5. DIVIDE DOUGH; SHAPE INTO 4 LB 10 OZ) BALLS. COVER; LET RISE IN WARM PLACE (80F.) FOR 1 1/2-2 HOURS OR UNTIL DOUBLE IN BULK. 6. COAT BOTTOM AND SIDES OF EACH PAN WITH 2 TBSP SALAD OIL OR MELTED SHORTENING. 7. PLACE DOUGH BALLS ON LIGHTLY FLOURED WORKING SURFACE. ROLL OUT EACH BALL TO 1/4" THICKNESS. TRANSFER DOUGH INTO PANS, PUSHING DOUGH SLIGHTLY UP EDGES OF EACH PAN. USING 2 TBSP OIL PER PAN, LIGHTLY BRUSH DOUGH. GENTLY PRICK DOUGH TO PREVEN BUBBLING. 8. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED. 9. SPREAD 1 QT SAUCE EVENLY OVER DOUGH IN EACH PAN. 10. SPRINKLE 4 1/2 CUPS SHREDDED CHEESE OVER PAN. 11. SPRINKLE 1/2 CUP GRATED CHEESE OVER MIXTURE IN EACH PAN. 12. BAKE ABOUT 25 MINUTES OR UNTIL CRUST IS BROWNED AND CHEESE STARTS TO TURN GOLDEN. 13. 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. 10 MINUTES ON HIGH FAN, CLOSED VENT; IN STEP 12, BAKE 8 MINUTES. 4. IN STPE 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 (4 3/4 OZ). Recipe Number: L16501 SERVING SIZE: 1 PIECE (4 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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