Recipe#759

Servings: YIELD: 100 Portions (25 Pans)
Portions: 1 Piece Each
Pan Size: 12-inch Diameter Pans or 18 by 26-inches Sheet Pan
Temperature:

INGREDIENTS

1 1/4 gal. Pizza Sauce, cooked, prepared
7 1/4 tbsp. (1 1/2 oz yeast, active, dry
1 1/2 cup water, warm (105 to 110 degrees F.)
7 1/2 cups water, cold
7 1/8 qt. (7 lb 2 oz) flour, wheat, bread, sifted
2 1/2 tbsp. (1 1/2 oz) salt
1 1/2 cup (12 oz) salad oil
4 lb 11 oz cheese, Mozzarella, sliced
1 1/2 qt. (1 lb 8 oz) cheese, Parmesan, grated

INSTRUCTIONS

Prepare Pizza Sauce; set aside. Sprinkle yeast over 1 1/2 cup warm water. DO NOT USE TEMPERATURES ABOVE 110 degrees F. Mix well. Let stand minutes; stir. Place cold water, flour, salt, and salad oil in mixer bowl in order listed. Add yeast solution. Using dough hook, mix at low speed 1 minute or until all flour is incorporated into liquid. Mix at medium speed about 10 minutes or until dough is smooth and elastic. Dough temperature should be 78 degrees F. to 82 degrees F. Divide dough and shape into 25-71/2 oz pieces. Set in warm place (80 degrees F.) for 1 1/2 hours or until double in bulk. Flatten dough. Roll into 12-inch diameter shells. Dough will be about 1/8 inch thick; make edges thicker. Place 2 pizza shells on each greased sheet pan. Pour 3/4 cup sauce over dough on each pizza. Cover sauce in each pan with 3 oz Mozzarella cheese. Sprinkle 2 2/3 tbsp grated cheese over mixture in each pan. Bake about 20 minutes or until dough is browned and crisp. Cut into 4 slices.

NOTE: 1. Sprinkle 2 tbsp cornmeal evenly into each oiled pan to facilitate removal of pizza.
2. 4 lb pizza blend cheese may be used for all cheese.