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Add a photoПорций: 12
Ингредиенты
- 2 1/4 c. WATER, Hot
- 3 quart WATER, Cool
- 5 1/4 lb CHEESE MOZZARELLA
- 2 c. CHEESE GRATED 1LB
- 2 2/3 c. TOMATO PASTE #2 1/2
- 3/4 tsp GARLIC DEHY GRA
- 8 lb TOMATOES # 10 CAN
- 2 3/4 c. ONIONS DRY
- 10 3/4 lb FLOUR GEN PURPOSE 10LB
- 3/4 c. SUGAR, GRANULATED 10 LB
- 3/4 c. SUGAR, GRANULATED 10 LB
- 1 c. SALAD OIL, 1 GAL
- 2 1/4 c. SALAD OIL, 1 GAL
- 1 Tbsp. SALAD OIL, 1 GAL
- 1 tsp PEPPER BLACK 1 LB CN
- 3 x BAY LEAVES
- 2 Tbsp. BASIL SWEET Grnd
- 2 Tbsp. OREGANO Grnd
- 11 Tbsp. YEAST BAKER 2 LB
- 3 2/3 Tbsp. SALT TABLE 5LB
- 1 1/3 Tbsp. SALT TABLE 5LB
Инструкции
- PAN: 18 BY 26" SHEET PAN TEMPERATURE: 475F. OVEN
- 1. PREPARE 1 RECIPE PIZZA SAUCE (RECIPE NO. O-12). SET ASIDE FOR USE IN STEP 9.
- 2. SPRINKLE YEAST OVER WATER. Don't USE TEMPERATURES ABOVE 110F. MIX WELL LET STAND 5 Min; STIR.
- 3. PLACE WATER, FLOUR, SALT, SUGAR AND SALAD OIL IN MIXER BOWL IN ORDER LISTED. Add in YEAST SOLUTION.
- 4. USING DOUGH HOOK, MIX AT LOW SPEED ABOUT 10 Min Or possibly Till DOUGH IS SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 86-88F.
- 5. DIVIDE DOUGH; SHAPE INTO 4 LB 10 Ounce) BALLS. COVER; LET RISE IN Hot PLACE (80F.) FOR 1 1/2-2 Hrs Or possibly Till DOUBLE IN BULK.
- 6. COAT BOTTOM AND SIDES OF EACH PAN WITH 2 TBSP SALAD OIL Or possibly MELTED SHORTENING.
- 7. PLACE DOUGH BALLS ON LIGHTLY FLOURED WORKING SURFACE. ROLL OUT EACH BALL TO 1/4" THICKNESS. TRANSFER DOUGH INTO PANS, PUSHING DOUGH SLIGHTLY UP EDGES OF EACH PAN. USING 2 TBSP OIL PER PAN, LIGHTLY BRUSH DOUGH. GENTLY PRICK DOUGH TO PREVEN BUBBLING.
- 8. BAKE 25 Min Or possibly Till LIGHTLY BROWNED.
- 9. SPREAD 1 Quart SAUCE Proportionately OVER DOUGH IN EACH PAN.
- 10. SPRINKLE 4 1/2 C. SHREDDED CHEESE OVER PAN.
- 11. SPRINKLE 1/2 C. GRATED CHEESE OVER Mix IN EACH PAN.
- 12. BAKE ABOUT 25 Min Or possibly Till CRUST IS BROWNED AND CHEESE STARTS TO TURN Golden brown.
- 13. CUT 5 BY 5.
- NOTE:
- 1. IN STEP 1, 6 LB 9 Ounce (1-NO. 10 CN) CANNED PIZZA SAUCE MAY BE USED. If you like, 2 TBSP CRUSHED SWEET BASIL, 2 TBSP CRUSHED OREGANO, 2 TSP DEHYDRATED GARLIC AND 2 TSP BLACK PEPPER MAY BE USED.
- 2. IN STEP 8, If you like, CRUSTS MAY BE PREBAKED AND REFRIGERATED FOR LATER USE.
- 3. IN STEP 8, IF A CONVECTION OVEN IS USED, BAKE AT 450F. 10 Min ON HIGH FAN, CLOSED VENT; IN STEP 12, BAKE 8 Min.
- 4. IN STPE 10, 4 LB 8 Ounce (1 1/8-NO. 10 CN) PIZZA BLEND CHEESE MAY BE USED.
- 5. If you like, EXTRA CHEESE MAY BE USED. IN STEP 10, USE 8 LB (2 GAL MOZZARELLA CHEESE. SPRINKLE 2 Quart CHEESE OVER SAUCE IN EACH PAN. IN STEP 12, BAKE 30 Min Or possibly Till CHEESE STARTS TO TURN Golden brown. EACH PORTION: 1 PIECE (4 3/4 Ounce).
- SERVING SIZE: 1 PIECE (4
