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Receta Pizza (Thick Crust)

Name: Pizza (Thick Crust)
Ingredients: 2 1/4 c. WATER, Hot; 3 quart WATER, Cool; 5 1/4 lb CHEESE MOZZARELLA; 2 c. CHEESE GRATED 1LB; 2 2/3 c. TOMATO PASTE #2 1/2; 3/4 tsp GARLIC DEHY GRA; 8 lb TOMATOES # 10 CAN; 2 3/4 c. ONIONS DRY; 10 3/4 lb FLOUR GEN PURPOSE 10LB; 3/4 c. SUGAR, GRANULATED 10 LB; 3/4 c. SUGAR, GRANULATED 10 LB; 1 c. SALAD OIL, 1 GAL; 2 1/4 c. SALAD OIL, 1 GAL; 1 Tbsp. SALAD OIL, 1 GAL; 1 tsp PEPPER BLACK 1 LB CN; 3 x BAY LEAVES; 2 Tbsp. BASIL SWEET Grnd; 2 Tbsp. OREGANO Grnd; 11 Tbsp. YEAST BAKER 2 LB; 3 2/3 Tbsp. SALT TABLE 5LB; 1 1/3 Tbsp. SALT TABLE 5LB

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Raciónes: 12

Ingredientes

2 1/4 c. WATER, Hot
3 quart WATER, Cool
5 1/4 lb CHEESE MOZZARELLA
2 c. CHEESE GRATED 1LB
2 2/3 c. TOMATO PASTE #2 1/2
3/4 tsp GARLIC DEHY GRA
8 lb TOMATOES # 10 CAN
2 3/4 c. ONIONS DRY
10 3/4 lb FLOUR GEN PURPOSE 10LB
3/4 c. SUGAR, GRANULATED 10 LB
3/4 c. SUGAR, GRANULATED 10 LB
1 c. SALAD OIL, 1 GAL
2 1/4 c. SALAD OIL, 1 GAL
1 Tbsp. SALAD OIL, 1 GAL
1 tsp PEPPER BLACK 1 LB CN
3 x BAY LEAVES
2 Tbsp. BASIL SWEET Grnd
2 Tbsp. OREGANO Grnd
11 Tbsp. YEAST BAKER 2 LB
3 2/3 Tbsp. SALT TABLE 5LB
1 1/3 Tbsp. SALT TABLE 5LB

Direcciones

PAN: 18 BY 26" SHEET PAN TEMPERATURE: 475F. OVEN
1. PREPARE 1 RECIPE PIZZA SAUCE (RECIPE NO. O-12). SET ASIDE FOR USE IN STEP 9.
2. SPRINKLE YEAST OVER WATER. Don't USE TEMPERATURES ABOVE 110F. MIX WELL LET STAND 5 Min; STIR.
3. PLACE WATER, FLOUR, SALT, SUGAR AND SALAD OIL IN MIXER BOWL IN ORDER LISTED. Add in YEAST SOLUTION.
4. USING DOUGH HOOK, MIX AT LOW SPEED ABOUT 10 Min Or possibly Till DOUGH IS SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 86-88F.
5. DIVIDE DOUGH; SHAPE INTO 4 LB 10 Ounce) BALLS. COVER; LET RISE IN Hot PLACE (80F.) FOR 1 1/2-2 Hrs Or possibly Till DOUBLE IN BULK.
6. COAT BOTTOM AND SIDES OF EACH PAN WITH 2 TBSP SALAD OIL Or possibly MELTED SHORTENING.
7. PLACE DOUGH BALLS ON LIGHTLY FLOURED WORKING SURFACE. ROLL OUT EACH BALL TO 1/4" THICKNESS. TRANSFER DOUGH INTO PANS, PUSHING DOUGH SLIGHTLY UP EDGES OF EACH PAN. USING 2 TBSP OIL PER PAN, LIGHTLY BRUSH DOUGH. GENTLY PRICK DOUGH TO PREVEN BUBBLING.
8. BAKE 25 Min Or possibly Till LIGHTLY BROWNED.
9. SPREAD 1 Quart SAUCE Proportionately OVER DOUGH IN EACH PAN.
10. SPRINKLE 4 1/2 C. SHREDDED CHEESE OVER PAN.
11. SPRINKLE 1/2 C. GRATED CHEESE OVER Mix IN EACH PAN.
12. BAKE ABOUT 25 Min Or possibly Till CRUST IS BROWNED AND CHEESE STARTS TO TURN Golden brown.
13. CUT 5 BY 5.
NOTE:
1. IN STEP 1, 6 LB 9 Ounce (1-NO. 10 CN) CANNED PIZZA SAUCE MAY BE USED. If you like, 2 TBSP CRUSHED SWEET BASIL, 2 TBSP CRUSHED OREGANO, 2 TSP DEHYDRATED GARLIC AND 2 TSP BLACK PEPPER MAY BE USED.
2. IN STEP 8, If you like, CRUSTS MAY BE PREBAKED AND REFRIGERATED FOR LATER USE.
3. IN STEP 8, IF A CONVECTION OVEN IS USED, BAKE AT 450F. 10 Min ON HIGH FAN, CLOSED VENT; IN STEP 12, BAKE 8 Min.
4. IN STPE 10, 4 LB 8 Ounce (1 1/8-NO. 10 CN) PIZZA BLEND CHEESE MAY BE USED.
5. If you like, EXTRA CHEESE MAY BE USED. IN STEP 10, USE 8 LB (2 GAL MOZZARELLA CHEESE. SPRINKLE 2 Quart CHEESE OVER SAUCE IN EACH PAN. IN STEP 12, BAKE 30 Min Or possibly Till CHEESE STARTS TO TURN Golden brown. EACH PORTION: 1 PIECE (4 3/4 Ounce).
SERVING SIZE: 1 PIECE (4