Recipe#107

Servings: YIELD: 100 Portions (4 Pans)
Portions: 1 Piece each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 450 degrees F. Oven

INGREDIENTS

1 gal. pizza sauce
1/4 cup (1 1/2 oz) yeast, active, dry
1 cup (8 oz) water, warm (105 to 110 degrees F.)
1 1/4 qt (2 lb 8 oz) water, cold
4 3/4 qt (4 lb 12 oz) flour, wheat, bread, sifted
1 1/2 tbsp. (1 oz) salt
1 tsp. pepper, black
1 cup (8 oz) salad oil
48 slices (3 lb) cheese, Mozzarella, natural
4 cups (1 lb) cheese, grated, Parmesan
4 lbs sweet peppers, fresh, chopped

INSTRUCTIONS

Prepare 1 gallon of Pizza Sauce. Set aside.

Sprinkle yeast on top of water. Mix well. Let stand 5 minutes. Stir. DO NOT USE TEMPERATURES OVER 110 DEGREES F.

Place cold water, flour, salt, pepper, and salad oil in order listed into a mixer bowl. Add yeast solution. Use dough hook and mix at low speed 1 minute or until all of flour is incorporated into liquid. Mix at medium speed about 10 minutes or until dough is smooth and elastic. Dough temperature should range between 78 and 82 degrees F.

Divide dough and shape into four balls (2 lb). Set in warm place (80 degrees F.) for 1 1/2 hours or until double in bulk.

Flatten dough. Roll out from center to rims of well oiled pans. Dough will be about 1/8-inch thick; keep edges thicker.

Pour about 1 qt sauce over each pan of dough. Cover sauce in each pan with cheese slices. Sprinkle 1 cup grated cheese over mixture in each pan. Spread an equal amount of peppers over each pan. Bake about 20 minutes or until dough is browned and crisp. Cut each pan 5 by 5.

NOTE 1: 3 lb Cheddar cheese, grated, may be used in place of Mozzarella cheese.
2. 4 lb (1-No. 10 cn) canned pizza blend cheese may be used in place of both cheeses.
3. To facilitate removal of pizza; sprinkle 2 tbsp. cornmeal evenly into each oiled pan before rolling dough out onto it.