Servings: 100 Portions (4 Pans)
Portions: 1 Piece Each
Temperature: 450 degree F. Oven
1 gallon Pizza Sauce, cooked, prepared
5 tablespoons (1-1/2 oz yeast, active, dry
1 cup water, warm (105 to 110 degrees F.)
1-1/4 quarts water, cold
4-3/4 quart (4 lb 12 oz) flour, wheat, bread, sifted
1-2/3 tablespoons (1 oz) salt
1 cup (8 oz) salad oil
48 slices (3 lb) cheese, Mozzarella, sliced
1 quart (1 lb) cheese, Parmesan, grated
8 lb. beef, ground, thawed
2-1/4 cups (12 oz) onions, dry, chopped
1-2/3 tablespoons (1 oz) salt
1 teaspoon pepper, black
1 teaspoon oregano, ground
Prepare Pizza Sauce; set aside. Sprinkle yeast over 1 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 4-2 lb balls. Set in warm place (80 degrees F.) for 1-1/2 hours or until double in bulk.
Flatten dough. Roll out from center to rims of well-oiled pans. Dough will be about 1/8 inch thick; make edges thicker. Pour 1 quart sauce over dough in each pan. Cover sauce in each pan with cheese slices. Sprinkle 1 cup grated cheese over mixture in each pan.
Sauté ground beef with onions. Drain or skim off excess fat; add 1-2/3 tablespoons salt, 1 teaspoon pepper, and oregano. Blend well. Place an equal amount about 1-1/4 quarts meat mixture over cheese in each pan. Bake about 20 minutes or until dough is browned and crisp. Cut 5 by 5.
NOTE:
Sprinkle 2 tablespoon cornmeal evenly into each oiled pan to facilitate removal of pizza.
100 – 4″ by 6″ shelf stable pizza crusts may be used.
4 lb pizza blend cheese may be used for all cheese.