Pizza (thick crust)

Yield: 100 Servings

Measure Ingredient
2¼ cup WATER; WARM
3 quarts WATER; COLD
5¼ 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
10¾ pounds FLOUR GEN PURPOSE 10LB
¾ cup SUGAR; GRANULATED 10 LB
¾ cup SUGAR; GRANULATED 10 LB
1 cup SALAD OIL; 1 GAL
2¼ cup SALAD OIL; 1 GAL
1 tablespoon SALAD OIL; 1 GAL
1 teaspoon PEPPER BLACK 1 LB CN
3 BAY LEAVES
2 tablespoons BASIL SWEET GROUND
2 tablespoons OREGANO GROUND
11 tablespoons YEAST BAKER 2 LB
3⅔ tablespoon SALT TABLE 5LB
1⅓ tablespoon SALT TABLE 5LB

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 1½-2 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 ¼" 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 ½ CUPS SHREDDED CHEESE OVER PAN.

11. SPRINKLE ½ 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 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 (4 ¾ 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, .

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