Recipe - Pizza (12 Inch Frz Crusts

100 PIZZA SHELL 12" #2

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 450 F. OVEN
:

1. PLACE 2 CRUSTS ON EACH GREASED SHEET PAN.

2. POUR 6 OZ (Three fourths CUP) SAUCE OVER EACH CRUST.

3. COVER SAUCE WITH CHEESE OVER EACH PIZZA.

4. BAKE ABOUT 20 MINUTES OR UNTIL CRUST IS BROWNED AND CRISP.

5. CUT EACH PIZZA IN 4 WEDGES.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 1 One half RECIPE PIZZA CRUST (RECIPE NO. L16500 (STEPS
2 THROUGH 5) MAY BE USED. DIVIDE DOUGH INTO 257 One half OZ PIECES. ROLL
INTO 12 INCH DIAMETER CRUSTS.

NOTE: 2. IN STEP 2, 1 One fourth RECIPE (1 One fourth GAL) PIZZA SAUCE (RECIPE NO.
O12).

NOTE: 3. IN STEP 3, 5 LB (1 1/4NO. 10 CN) PIZZA BLEND CHEESE MAY BE USED
FOR ALL CHEESES.

Recipe Number: L16600

SERVING SIZE: 1 PIECE

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.