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Pizza (Roll Mix)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 165 06
PIZZA (ROLL MIX)
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
211 cal
27 g
9g
8g
16 mg
519 mg
161 mg
Ingredient
Weight
Measure
Issue
PIZZA SAUCE
1 gal
ROLL,MIX
6-3/4 lbs
YEAST,ACTIVE,DRY
2-1/4 oz
1/4 cup 1-2/3 tbsp
WATER
3-3/4 lbs
1 qts 3-1/8 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
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
Combine roll mix, yeast, and water. Follow directions on containers.
3
Shape into four 2 pound 10 ounce balls.
4
Coat bottom and sides of each pan with 1 tablespoon salad oil or melted shortening.
5
Place dough balls on lightly floured working surface. Roll out each ball to 1/8-inch thickness. Transfer dough to pans pushing
dough slightly up edges of pan. Using 1 tablespoon oil per pan, lightly brush dough. Gently prick dough to prevent bubbling.
6
Using a convection oven, bake at 450 F. 7 minutes or until slightly brown on high fan, closed vent.
7
Spread 1 quart sauce evenly over dough in each pan.
8
Sprinkle 1 quart shredded cheese over each pan.
9
Sprinkle 1/2 cup grated cheese over mixture in each pan.
10
Using a convection oven, bake at 450 F. 10 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.
11
Cut 5 by 5.



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Pizza (Roll Mix)

Yield: 100 Portion: 4 Ounces
Calories: 211 cal
Carbohydrates: 27 g
Protein: 9g
Fat: 8g
Cholesterol: 16 mg
Sodium: 519 mg
Calcium: 161 mg

Ingredient Weight Measure Issue
PIZZA SAUCE 1 gal
ROLL,MIX 6-3/4 lbs
YEAST,ACTIVE,DRY 2-1/4 oz 1/4 cup 1-2/3 tbsp
WATER 3-3/4 lbs 1 qts 3-1/8 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
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
Combine roll mix, yeast, and water. Follow directions on containers.
3
Shape into four 2 pound 10 ounce balls.
4
Coat bottom and sides of each pan with 1 tablespoon salad oil or melted shortening.
5
Place dough balls on lightly floured working surface. Roll out each ball to 1/8-inch thickness. Transfer dough to pans pushing
dough slightly up edges of pan. Using 1 tablespoon oil per pan, lightly brush dough. Gently prick dough to prevent bubbling.
6
Using a convection oven, bake at 450 F. 7 minutes or until slightly brown on high fan, closed vent.
7
Spread 1 quart sauce evenly over dough in each pan.
8
Sprinkle 1 quart shredded cheese over each pan.
9
Sprinkle 1/2 cup grated cheese over mixture in each pan.
10
Using a convection oven, bake at 450 F. 10 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.
11
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_roll_mix.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence