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16 Inch Pizza Standards: Slack dough out the afternoon before or first thing in the morning. Work with the dough thawed but still cool Use only a lightly floured work surface and dock the dough (use ½ flour & ½ cornmeal) Place on a sprayed screen and fold the edge.
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16 Inch Pizza Standards: • Slack dough out the afternoon before or first thing in the morning. • Work with the dough thawed but still cool • Use only a lightly floured work surface and dock the dough (use ½ flour & ½ cornmeal) • Place on a sprayed screen and fold the edge. • Sauce, cheese and top appropriately. • Let rest room temperature before baking
Making a Crust • Stretch the edge dough and fold under the crust to make double thickness • Pinch the dough to seal • Work your way around the pizza to seal the crust
Sauce it up! • Place 6 oz. sauce in the center of the pizza • Start in the center, using the back of the ladle or spoon and make circular motions to spread the sauce outward towards the edge of crust • Leave ½” to 1” on the outside for the crust • Remember to stretch out every can of pizza sauce with 1 cup of water
Pizza Toppings • Add 12 oz. cheese. Start from the outside in (3 cup measures) • Portion control is essential-cheese is the most expensive ingredient • Cheese Blend • 5# of pizza cheese, 1 ½ cup shred Parmesan, ½ cup fresh chopped parsley • Bake at 425-450 degrees F. for 6-7 minutes, depending on the oven • All ovens cook differently - test out your oven to determine the best cooking temperature
Pizza Chef Tips • 6 slices for large pies • 35 pepperoni slices per pie • 2 cups sausage per pie • 2 cups roasted vegetables per pie • Deluxe – Use half of above amounts • Specailty – Refer to spec sheet and multiply by 4 • Try something new. Some toppings can go on after the pie bakes. • Pico de Gallo, Spinach & Tomato (see picture)