Recipe - Pizza (Thick Crust)

2 One fourth cup WATER; WARM
3 qt WATER; COLD
5 One fourth pound CHEESE MOZZARELLA
2 cup CHEESE GRATED 1LB
2 2/3 cup TOMATO PASTE #2 1/2
Three fourths teaspoon GARLIC DEHY GRA
8 pound TOMATOES # 10 CAN
2 Three fourths cup ONIONS DRY
10 Three fourths pound FLOUR GEN PURPOSE 10LB
Three fourths cup SUGAR; GRANULATED 10 LB
Three fourths cup SUGAR; GRANULATED 10 LB
1 cup SALAD OIL; 1 GAL
2 One fourth cup SALAD OIL; 1 GAL
1 tablespoon SALAD OIL; 1 GAL
1 teaspoon PEPPER BLACK 1 LB CN
3 BAY LEAVES
2 tablespoon BASIL SWEET GROUND
2 tablespoon OREGANO GROUND
11 tablespoon YEAST BAKER 2 LB
3 2/3 tablespoon SALT TABLE 5LB
1 1/3 tablespoon SALT TABLE 5LB

PAN: 18 BY 26" SHEET PAN TEMPERATURE: 475F. OVEN
1. PREPARE 1 RECIPE PIZZA SAUCE (RECIPE NO. O12). SET ASIDE FOR USE IN
STEP 9.

2. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110F. MIX
WELL
LET STAND 5 MINUTES; STIR.

3. PLACE WATER, FLOUR, SALT, SUGAR AND SALAD OIL IN MIXER BOWL IN ORDER
LISTED. ADD YEAST SOLUTION.

4. USING DOUGH HOOK, MIX AT LOW SPEED ABOUT 10 MINUTES OR UNTIL DOUGH IS
SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 8688F.

5. DIVIDE DOUGH; SHAPE INTO 4 LB 10 OZ) BALLS. COVER; LET RISE IN WARM
PLACE (80F.) FOR 1 1/22 HOURS OR UNTIL DOUBLE IN BULK.

6. COAT BOTTOM AND SIDES OF EACH PAN WITH 2 TBSP SALAD OIL OR 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 MINUTES OR UNTIL LIGHTLY BROWNED.

9. SPREAD 1 QT SAUCE EVENLY OVER DOUGH IN EACH PAN.

10. SPRINKLE 4 One half CUPS SHREDDED CHEESE OVER PAN.

11. SPRINKLE One half CUP GRATED CHEESE OVER MIXTURE IN EACH PAN.

12. BAKE ABOUT 25 MINUTES OR UNTIL CRUST IS BROWNED AND CHEESE STARTS TO
TURN
GOLDEN.

13. CUT 5 BY 5.

NOTE: 1. IN STEP 1, 6 LB 9 OZ (1NO. 10 CN) CANNED PIZZA SAUCE MAY BE
USED.
IF DESIRED, 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 DESIRED, CRUSTS MAY BE PREBAKED AND REFRIGERATED FOR
LATER USE.

3. IN STEP 8, IF A CONVECTION OVEN IS USED, BAKE AT 450F. 10 MINUTES
ON HIGH FAN, CLOSED VENT; IN STEP 12, BAKE 8 MINUTES.

4. IN STPE 10, 4 LB 8 OZ (1 1/8NO. 10 CN) PIZZA BLEND CHEESE MAY BE
USED.

5. IF DESIRED, EXTRA CHEESE MAY BE USED. IN STEP 10, USE 8 LB (2 GAL
MOZZARELLA CHEESE. SPRINKLE 2 QT CHEESE OVER SAUCE IN EACH PAN. IN STEP
12,
BAKE 30 MINUTES OR UNTIL CHEESE STARTS TO TURN GOLDEN. EACH PORTION: 1
PIECE (4 Three fourths OZ).

Recipe Number: L16501

SERVING SIZE: 1 PIECE (4

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