Pizza (12 inch frz crusts

Yield: 100 Servings

Measure Ingredient
100 PIZZA SHELL 12" #2

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 450 F. OVEN :

1. PLACE 2 CRUSTS ON EACH GREASED SHEET PAN.

2. POUR 6 OZ (¾ CUP) SAUCE OVER EACH CRUST.

3. COVER SAUCE WITH CHEESE OVER EACH PIZZA.

4. BAKE ABOUT 20 MINUTES OR UNTIL CRUST IS BROWNED AND CRISP.

5. CUT EACH PIZZA IN 4 WEDGES. :

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 1½ RECIPE PIZZA CRUST (RECIPE NO. L16500 (STEPS 2 THROUGH 5) MAY BE USED. DIVIDE DOUGH INTO 25-7 ½ OZ PIECES. ROLL INTO 12 INCH DIAMETER CRUSTS.

NOTE: 2. IN STEP 2, 1 ¼ RECIPE (1 ¼ GAL) PIZZA SAUCE (RECIPE NO.

O-12).

NOTE: 3. IN STEP 3, 5 LB (1 ¼-NO. 10 CN) PIZZA BLEND CHEESE MAY BE USED FOR ALL CHEESES.

Recipe Number: L16600

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

Similar recipes