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Pizza (Thick Crust)
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MEAT, FISH, AND POULTRY No.L 165 01
PIZZA (THICK CRUST)
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
362 cal
50 g
14 g
12 g
19 mg
607 mg
175 mg
Ingredient
Weight
Measure
Issue
PIZZA SAUCE
1 gal
YEAST,ACTIVE,DRY
4-2/3 oz
1/2 cup 3 tbsp
WATER,WARM
1-1/8 lbs
2-1/4 cup
WATER,COLD
6-1/4 lbs
3 qts
FLOUR,WHEAT,BREAD
13 lbs
2 gal 2-3/4 qts
SALT
2-1/3 oz
1/4 cup
SUGAR,GRANULATED
5-1/4 oz
3/4 cup
OIL,SALAD
1-1/8 lbs
2-1/4 cup
CHEESE,MOZZARELLA,SHREDDED
5 lbs
1 gal 1 qts
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 10 minutes until dough is smooth and elastic. Dough temperature should be 86 F. to
88 F.
5
Divide dough; shape into four 4 pound 10 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 1/4-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 on high fan, closed vent or until slightly brown.
9
Spread 1 quart sauce evenly over dough in each pan.
10
Sprinkle 1-1/4 quart shredded cheese over each pan.
11
Sprinkle 1/2 cup grated cheese over mixture in each pan.
12
Using a convection oven, bake at 450 F. about 8 minutes or until crust is browned and cheese starts to turn golden.
13
Cut 5 by 5. CCP: Hold for service at 140 F. or higher.



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Pizza (Thick Crust)

Yield: 100 Portion: 4-1/2 Ounces
Calories: 362 cal
Carbohydrates: 50 g
Protein: 14 g
Fat: 12 g
Cholesterol: 19 mg
Sodium: 607 mg
Calcium: 175 mg

Ingredient Weight Measure Issue
PIZZA SAUCE 1 gal
YEAST,ACTIVE,DRY 4-2/3 oz 1/2 cup 3 tbsp
WATER,WARM 1-1/8 lbs 2-1/4 cup
WATER,COLD 6-1/4 lbs 3 qts
FLOUR,WHEAT,BREAD 13 lbs 2 gal 2-3/4 qts
SALT 2-1/3 oz 1/4 cup
SUGAR,GRANULATED 5-1/4 oz 3/4 cup
OIL,SALAD 1-1/8 lbs 2-1/4 cup
CHEESE,MOZZARELLA,SHREDDED 5 lbs 1 gal 1 qts
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 10 minutes until dough is smooth and elastic. Dough temperature should be 86 F. to
88 F.
5
Divide dough; shape into four 4 pound 10 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 1/4-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 on high fan, closed vent or until slightly brown.
9
Spread 1 quart sauce evenly over dough in each pan.
10
Sprinkle 1-1/4 quart shredded cheese over each pan.
11
Sprinkle 1/2 cup grated cheese over mixture in each pan.
12
Using a convection oven, bake at 450 F. about 8 minutes or until crust is browned and cheese starts to turn golden.
13
Cut 5 by 5. CCP: Hold for service at 140 F. or higher.

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_thick_crust.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence