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Pizza (Pourable Pizza Crust)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 165 10
PIZZA (POURABLE PIZZA CRUST)
Yield 100
Portion 1 Slice
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
260 cal
39 g
11 g
7g
16 mg
419 mg
185 mg
Ingredient
Weight
Measure
Issue
PIZZA SAUCE
1 gal
YEAST,ACTIVE,DRY
3-3/8 oz
1/2 cup
WATER,WARM
8-1/3 lbs
1 gal
8-1/2 lbs
1 gal 3 qts
FLOUR,WHEAT,BREAD
MILK,NONFAT,DRY
10-3/8 oz
1 qts 3/8 cup
SUGAR,GRANULATED
8-7/8 oz
1-1/4 cup
SALT
5/8 oz
1 tbsp
OIL,SALAD
1-7/8 oz
1/4 cup 1/3 tbsp
OIL,SALAD
1-7/8 oz
1/4 cup 1/3 tbsp
CORN MEAL
4-7/8 oz
1 cup
CHEESE,MOZZARELLA,SHREDDED
4 lbs
1 gal
7 oz
2 cup
CHEESE,PARMESAN,GRATED
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
Sift together flour, nonfat dry milk, sugar, and salt. Add yeast solution and salad oil or melted shortening.
4
Using wire whip, blend at medium speed 10 minutes. Batter will be lumpy.
5
Coat bottom and sides of each pan with 1 tablespoon salad oil or melted shortening.
6
Sprinkle 1/4 cup cornmeal evenly into each pan. Pour 1-3/4 quart pizza dough batter into each pan. Spread evenly. Let stand 20
minutes.
7
Using a convection oven, bake at 450 F. 12 minutes or until slightly brown on high fan, open vent.
8
Spread 1 quart sauce evenly over dough in each pan.
9
Sprinkle 1 quart shredded cheese over each pan.
10
Sprinkle 1/2 cup grated cheese over mixture in each pan.
11
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.
12
Cut 5 by 5.



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Pizza (Pourable Pizza Crust)

Yield: 100 Portion: 1 Slice
Calories: 260 cal
Carbohydrates: 39 g
Protein: 11 g
Fat: 7g
Cholesterol: 16 mg
Sodium: 419 mg
Calcium: 185 mg

Ingredient Weight Measure Issue
PIZZA SAUCE 1 gal
YEAST,ACTIVE,DRY 3-3/8 oz 1/2 cup
WATER,WARM 8-1/3 lbs 1 gal
FLOUR,WHEAT,BREAD 8-1/2 lbs 1 gal 3 qts
MILK,NONFAT,DRY 10-3/8 oz 1 qts 3/8 cup
SUGAR,GRANULATED 8-7/8 oz 1-1/4 cup
SALT 5/8 oz 1 tbsp
OIL,SALAD 1-7/8 oz 1/4 cup 1/3 tbsp
OIL,SALAD 1-7/8 oz 1/4 cup 1/3 tbsp
CORN MEAL 4-7/8 oz 1 cup
CHEESE,MOZZARELLA,SHREDDED 4 lbs 1 gal
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
Sift together flour, nonfat dry milk, sugar, and salt. Add yeast solution and salad oil or melted shortening.
4
Using wire whip, blend at medium speed 10 minutes. Batter will be lumpy.
5
Coat bottom and sides of each pan with 1 tablespoon salad oil or melted shortening.
6
Sprinkle 1/4 cup cornmeal evenly into each pan. Pour 1-3/4 quart pizza dough batter into each pan. Spread evenly. Let stand 20
minutes.
7
Using a convection oven, bake at 450 F. 12 minutes or until slightly brown on high fan, open vent.
8
Spread 1 quart sauce evenly over dough in each pan.
9
Sprinkle 1 quart shredded cheese over each pan.
10
Sprinkle 1/2 cup grated cheese over mixture in each pan.
11
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.
12
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/pizza_pourable_pizza_crust.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence