Recipes for a Crowd

1 Prepare 1 recipe Pizza Sauce, Recipe No. O 012 00 or use prepared pizza sauce.
2 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. 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 a dough hook, mix at low speed about 8 minutes until dough is smooth and elastic. Dough temperature should be 86 F. to
88 F.
5 Divide dough; shape into 2 pound 7 ounce balls. Cover; let rise in warm place 1-1/2 to 2 hours or until double in bulk.
6 Coat bottom and sides of each pan with 1 tablespoon salad oil or melted shortening.
7 Place dough balls on lightly floured working surface. Roll out each ball to 1/8-inch thickness. Transfer dough to sheet pans
pushing dough slightly up edges of pan. Using 1 tablespoon oil per pan, lightly brush dough. Gently prick dough to prevent
bubbling.
8 Using a convection oven, bake at 450 F. 7 minutes or until slightly brown on high fan, closed vent.
9 Spread 1 quart sauce evenly over dough in each pan.
10 Sprinkle 1 quart shredded cheese over each pan.
11 Drain mushrooms; slice peppers and onions. Evenly distribute 1 cup mushrooms, 3 cups green peppers, and 1-3/4 cups onion over
cheese in each pan.
12 Sprinkle 1/2 cup grated cheese over mixture in each pan.
13 Using a convection oven, bake at 450 F. about 8 minutes or until crust is browned and cheese starts to turn golden on high fan,
closed vent.
14 Cut 5 by 5. CCP: Hold for service at 140 F. or higher.