Pepperoni Pizza

Theodora's
Recipes

Yield: 100	Portion: 1 Slice
Calories:	248 cal
Carbohydrates:	29 g
Protein:	10 g
Fat:	11 g
Cholesterol:	19 mg
Sodium:	541 mg
Calcium:	147 mg

Ingredient	Weight	Measure
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
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.
Place dough balls on lightly floured working surface. Roll out each ball to 1/8-inch thickness. Transfer dough to pans pushing
7
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
Thinly slice pepperoni; evenly distribute 4 ounces 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. 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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Source: U.S. Department of Defence