Serving Size: 1 slice Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 375°F

Nutritional Content

Allergens: Tomato, Onion, Peppers Bell, AllergenMilk, Mushroom, AllergenWheat

Calories: 310 Kcal

Carbohydrates: 52 g

Protein: 12 g

Total Fat: 6 g

Calcium: 175 mg

Sodium: 420 mg

Ingredients

10 Servings

• 1 1/3 Cup Water, Tap

• 1 Tbsp 1 tsp Sugar, Granulated Bulk

• 0.5 Oz Yeast, Bakers Dry Active

• 1 1/8 Qt Flour, All Purpose

• 1 Tbsp 1 tsp Oil, Vegetable

• 1 whole med Peppers, Green Fresh

• 1 each Onion, Yellow

• 1 1/3 Cup Mushrooms, Pieces Cnd

• 1 2/3 Cup Sauce, Pizza

• 1 1/3 Cup Cheese, Mozzarella Shredded

• 1/3 Cup Cheese, Parmesan Grated

25 Servings

• 3 1/3 Cup Water, Tap

• 3 Tbsp 1 tsp Sugar, Granulated Bulk

• 1 Oz Yeast, Bakers Dry Active

• 2 3/4 Qt Flour, All Purpose

• 3 Tbsp 1 tsp Oil, Vegetable

• 2.5 whole med Peppers, Green Fresh

• 2.5 each Onion, Yellow

• 3 1/3 Cup Mushrooms, Pieces Cnd

• 1 Qt Sauce, Pizza

• 3 1/3 Cup Cheese, Mozzarella Shredded

• 3/4 Cup Cheese, Parmesan Grated

50 Servings

• 1 3/4 Qt Water, Tap

• 1/3 Cup Sugar, Granulated Bulk

• 1.5 Oz Yeast, Bakers Dry Active

• 1 Gal 2 Cup Flour, All Purpose

• 1/3 Cup Oil, Vegetable

• 5 whole med Peppers, Green Fresh

• 5 each Onion, Yellow

• 1 3/4 Qt Mushrooms, Pieces Cnd

• 2 1/8 Qt Sauce, Pizza

• 1 3/4 Qt Cheese, Mozzarella Shredded

• 1 2/3 Cup Cheese, Parmesan Grated

100 Servings

• 3 1/4 Qt Water, Tap

• 3/4 Cup Sugar, Granulated Bulk

• 3.5 Oz Yeast, Bakers Dry Active

• 2 Gal 5 Cup Flour, All Purpose

• 3/4 Cup Oil, Vegetable

• 10 whole med Peppers, Green Fresh

• 10 each Onion, Yellow

• 3 1/4 Qt Mushrooms, Pieces Cnd

• 1 Gal Sauce, Pizza

• 3 1/4 Qt Cheese, Mozzarella Shredded

• 3 1/3 Cup Cheese, Parmesan Grated

Instructions

1. WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Preprep: Dice Peppers and Onions. Shred Cheeses and Mushrooms. In an electric mixer bowl, pour Water (110 degrees). Sprinkle Sugar into the Water, then sprinkle 2 oz. of Yeast into the Water. Let sit until the Yeast foams.

2. Add 2/3rd of Flour to the mixing bowl and mix with the dough hook; gradually add the remaining Flour and mix until the dough pulls away from the side of the bowl. Knead the dough for 8-10 min. Grease a mixing bowl and turn the dough into the bowl; cover with film or a cloth and let rest in a warm area, about 80F, until the dough has doubled in size. Punch the dough down. Lightly coat the sheet pans with Cornmeal. Roll the dough out onto the sheet pans. If the dough becomes too difficult to roll, rest for a couple of min, then begin again. Set aside.

3. Place the Oil in a saute pan and heat. Add the Peppers and Onions and cook for 10 min, stirring. Add the Mushrooms and cook, stirring, for another 10 min. Set aside.

4. Spread Pizza Sauce evenly over the dough in the sheet pans. Sprinkle Mozzarella Cheese evenly

5. Finely sprinkle the grated Parmesan Cheese evenly over the Pizzas. Bake at 375F to *internal temp >155F for 15 sec. Cut 4x6".\

6. CCP - Maintain >140F for only 4 hrs. CCP - Cool: Product must reach 140F to 70F within 2 hrs and 70F to 40F within 4 hrs. CCP - Reheat: To internal temp of 165F held 15 sec within 1 hr - one time o

7. Cook Time: 20-25 minutes

   
   
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