Pizza Cheese

Ingredients

1 cup WATER, WARM
1 1/2 quarts WATER, COLD
4 1/2 pounds CHEESE MOZZARELLA
2 cups CHEESE GRATED 1LB
2 2/3 cups TOMATO PASTE #2 ½
3/4 teaspoon GARLIC DEHY GRA
8 pounds TOMATOES # 10 CAN
2 3/4 cups ONIONS DRY
5 1/2 pounds FLOUR GEN PURPOSE 10LB
cup SUGAR, GRANULATED 10 LB
3/4 cup SUGAR, GRANULATED 10 LB
1 cup SALAD OIL, 1 GAL
1 cup SALAD OIL, 1 GAL
1 tablespoon SALAD OIL, 1 GAL
1 pound tsp PEPPER BLACK 1 CN
3 BAY LEAVES
2 tablespoons BASIL SWEET GROUND
2 tablespoons OREGANO GROUND
5 2/3 pounds tbl YEAST BAKER 2
1 ounce SALT TABLE 5LB
tablespoons SALT TABLE 5LB

Preparation

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PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 475 F. OVEN
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1. PREPARE 1 RECIPE PIZZA SAUCE (RECIPE NO. 0-12).
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2. SET PIZZA SAUCE ASIDE FOR USE IN STEP 9.
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3. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F. MIX WELL.
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LET STAND 5 MINUTES; STIR.
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4. PLACE WATER, FLOUR, SALT, SUGAR AND SALAD OIL IN MIXER BOWL IN ORDER LISTED. ADD YEAST SOLUTION.
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5. USING DOUGH HOOK, MIX AT LOW SPEED 8 MINUTE OR UNTIL DOUGH IS SMOOTH and ELASTIC. DOUGH TEMPERATURE SHOULD BE 86 F. TO 88 F.
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6. DIVIDE DOUGH; SHAPE INTO 4 (2 LB 7 OZ) BALLS. COVER; LET RISE IN WARM PLACE (80 F.) FOR 1 1/2 TO 2 HOURS OR UNTIL DOUBLE IN BULK.
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7. COAT BOTTOM AND SIDES OF EACH PAN WITH 2 TBSP SALAD OIL OR MELTED SHORTENING.
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8. PLACE DOUGH BALLS ON LIGHTLY FLOURED WORKING SURFACE. ROLL OUT EACH BALLTO 1/8 INCH THICKNESS. TRANSFER DOUGH TO PANS, PUSHING DOUGH SLIGHTLY UP EDGES OF EACH PAN. USING 2 TBSP OIL PER PAN, LIGHTLY BRUSH DOUGH.
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GENTLY PRICK DOUGH TO PREVENT BUUBBLING.
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9. BAKE 20 MINUTES OR UNTIL SLIGHTLY BROWN.
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10. SPREAD 1 QT SAUCE EVENLY OVER DOUGH IN EACH PAN.
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11. SPRINKLE 4 1/2 CUPS SHREDDED CHEESE OVER EACH PAN.
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12. SPRINKLE 1/2 CUP GRATED CHEESE OVER MIXTURE IN EACH PAN.
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13. BAKE ABOUT 25 MINUTES OR UNTIL CRUST IS BROWNED AND CHEESE STARTS TO
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NOTE:
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1. IN STEP 1, 6 LB 9 OZ (1-NO. 10 CN) CANNED PIZZA SAUCE MAY BE USED.
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IF DESIRED, 2 TBSP CRUSHED SWEET BASIL, 2 TBSP CRUSHED OREGANO, 2 TSP DEHYDRATED GARLIC AND 2 TSP BLACK PEPPER MAY BE USED.
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2. IN STEP 8, IF DESIRED, CRUSTS MAY BE PREBAKED AND REFRIGERATED FOR LATER USE.
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3. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 450F. 7 MINUTES ON HIGH FAN, CLOSED VENT; IN STEP 12, BAKE 8 MINUTES.
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4. IN STEP 10, 4 LB 8 OZ ( 1 1/8-NO. 10 CN) PIZZA BLEND CHEESE MAY BE USED.
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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
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(3 1/2 OZ).
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SERVING SIZE: 1 PIECE

Tools

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Yield:

100.0 servings

Added:

Thursday, December 3, 2009 - 12:57am

Creator:

Anonymous

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