Pizza (roll mix)

Yield: 100 Servings

Measure Ingredient
4½ pounds CHEESE MOZZARELLA
2 cups CHEESE GRATED 1LB
2⅔ cup TOMATO PASTE #2 1/2
¾ teaspoon GARLIC DEHY GRA
8 pounds TOMATOES # 10 CAN
2¾ cup ONIONS DRY
6¾ pounds ROLL MIX #10
¾ cup SUGAR; GRANULATED 10 LB
1 cup SALAD OIL; 1 GAL
1 teaspoon PEPPER BLACK 1 LB CN
3 BAY LEAVES
2 tablespoons BASIL SWEET GROUND
2 tablespoons OREGANO GROUND
⅓ cup YEAST BAKER 2 LB
1⅓ tablespoon SALT TABLE 5LB

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 1½ 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 ⅛ 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 ⅛-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 ½ 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, .

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