Recipe#112

Servings: YIELD: 100 Portions (25-pizza's)
Portions: 1 Piece each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 450 degrees F. Oven

INGREDIENTS

1 1/4 gal. pizza sauce
1/3 cup plus 2 tsp. (2 1/4 oz) yeast, active, dry
1 1/2 cup (12 oz) water, warm (105 to 110 degrees F.)
2 qt. (3 lb 12 oz) water, cold
7 qt. plus 2 tbsp. (7 lb 2 oz) flour, wheat, bread, sifted
2 1/4 tbsp. (1 1/2 oz) salt
1 1/2 tsp. pepper, black
1 1/2 cup (12 oz) salad oil
48 slices (3 lb) cheese, Mozzarella, natural
4 cups (1 lb) cheese, grated, Parmesan

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 25-7 1/2 oz pieces . Set in warm place (80 degrees F.) for 1 1/2 hours or until double in bulk.

Roll into 12-inch diameter shells. Place two pizza shells on each greased pan (18 by 26-inches).

Pour about 3/4 cup sauce over each crust. Cover sauce on each pizza with 3 oz Mozzarella cheese. Sprinkle 2 1/2 tbsp. grated cheese over mixture on each pizza. Bake about 20 minutes or until dough is browned and crisp. Cut each pizza into 4 slices.

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.