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Pepperoni, Green Pepper, and Mushroom Pizza
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 165 04
PEPPERONI, GREEN PEPPER, AND MUSHROOM PIZZA
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
255 cal
30 g
10 g
11 g
19 mg
568 mg
149 mg
Ingredient
Weight
Measure
Issue
PIZZA SAUCE
1 gal
YEAST,ACTIVE,DRY
2-3/8 oz
1/4 cup 2 tbsp
WATER,WARM
9-3/8 oz
1-1/8 cup
WATER,COLD
3-1/8 lbs
1 qts 2 cup
FLOUR,WHEAT,BREAD
6-5/8 lbs
1 gal 1-1/2 qts
SALT
1 oz
1 tbsp
SUGAR,GRANULATED
2-1/3 oz
1/4 cup 1-2/3 tbsp
OIL,SALAD
7-2/3 oz
1 cup
1-7/8 oz
1/4 cup 1/3 tbsp
OIL,SALAD
OIL,SALAD
1-7/8 oz
1/4 cup 1/3 tbsp
CHEESE,MOZZARELLA,SHREDDED
4 lbs
1 gal
MUSHROOMS,CANNED,SLICED,DRAINED
1-3/8 lbs
1 qts
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN
4 lbs
3 qts 1/8 cup
4-7/8 lbs
1 lbs
PEPPERONI
CHEESE,PARMESAN,GRATED
7 oz
2 cup
Method
1
Prepare 1 recipe Pizza Sauce, Recipe No. O 012 00 or use prepared pizza sauce.
2
Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. 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 a dough hook, mix at low speed about 8 minutes until dough is smooth and elastic. Dough temperature should be 86 F. to
88 F.
5
Divide dough; shape into four 2 pound 7 ounce balls. Cover; let rise in warm place 1-1/2 to 2 hours or until double in bulk.
6
Coat bottom and sides of each pan with 1 tablespoon salad oil or melted shortening.
7
Place dough balls on lightly floured working surface. Roll out each ball to 1/8-inch thickness. Transfer dough to sheet pans
pushing dough slightly up edges of pan. Using 1 tablespoon oil per pan, lightly brush dough. Gently prick dough to prevent
bubbling.
8
Using a convection oven bake at 450 F. 7 minutes or until slightly brown on high fan, closed vent.
9
Spread 1 quart sauce evenly over dough in each pan.
10
Sprinkle 1 quart shredded cheese over each pan.
11
Drain mushrooms, slice peppers, slice pepperoni. Evenly distribute 1 cup mushrooms, 3 cups green peppers and 4 ounces
pepperoni over cheese in each pan.
12
Sprinkle 1/2 cup grated cheese over mixture in each pan.
13
Using a convection oven, bake at 450 F. about 8 minutes or until crust is browned and cheese starts to turn golden on high fan,
closed vent. CCP: Hold for service at 140 F. or higher.
14
Cut 5 by 5.



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Pepperoni, Green Pepper, and Mushroom Pizza

Yield: 100 Portion: 3-1/2 Ounces
Calories: 255 cal
Carbohydrates: 30 g
Protein: 10 g
Fat: 11 g
Cholesterol: 19 mg
Sodium: 568 mg
Calcium: 149 mg

Ingredient Weight Measure Issue
PIZZA SAUCE 1 gal
YEAST,ACTIVE,DRY 2-3/8 oz 1/4 cup 2 tbsp
WATER,WARM 9-3/8 oz 1-1/8 cup
WATER,COLD 3-1/8 lbs 1 qts 2 cup
FLOUR,WHEAT,BREAD 6-5/8 lbs 1 gal 1-1/2 qts
SALT 1 oz 1 tbsp
SUGAR,GRANULATED 2-1/3 oz 1/4 cup 1-2/3 tbsp
OIL,SALAD 7-2/3 oz 1 cup
OIL,SALAD 1-7/8 oz 1/4 cup 1/3 tbsp
OIL,SALAD 1-7/8 oz 1/4 cup 1/3 tbsp
CHEESE,MOZZARELLA,SHREDDED 4 lbs 1 gal
MUSHROOMS,CANNED,SLICED,DRAINED 1-3/8 lbs 1 qts
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN 4 lbs 3 qts 1/8 cup 4-7/8 lbs
PEPPERONI 1 lbs
CHEESE,PARMESAN,GRATED 7 oz 2 cup

Method:
1
Prepare 1 recipe Pizza Sauce, Recipe No. O 012 00 or use prepared pizza sauce.
2
Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. 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 a dough hook, mix at low speed about 8 minutes until dough is smooth and elastic. Dough temperature should be 86 F. to
88 F.
5
Divide dough; shape into four 2 pound 7 ounce balls. Cover; let rise in warm place 1-1/2 to 2 hours or until double in bulk.
6
Coat bottom and sides of each pan with 1 tablespoon salad oil or melted shortening.
7
Place dough balls on lightly floured working surface. Roll out each ball to 1/8-inch thickness. Transfer dough to sheet pans
pushing dough slightly up edges of pan. Using 1 tablespoon oil per pan, lightly brush dough. Gently prick dough to prevent
bubbling.
8
Using a convection oven bake at 450 F. 7 minutes or until slightly brown on high fan, closed vent.
9
Spread 1 quart sauce evenly over dough in each pan.
10
Sprinkle 1 quart shredded cheese over each pan.
11
Drain mushrooms, slice peppers, slice pepperoni. Evenly distribute 1 cup mushrooms, 3 cups green peppers and 4 ounces
pepperoni over cheese in each pan.
12
Sprinkle 1/2 cup grated cheese over mixture in each pan.
13
Using a convection oven, bake at 450 F. about 8 minutes or until crust is browned and cheese starts to turn golden on high fan,
closed vent. CCP: Hold for service at 140 F. or higher.
14
Cut 5 by 5.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/pepperoni_green_pepper_and_mushroom_pizza.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence