HOW TO COOK PIZZA

PIZZA
(with 30% textured vegetable protein product)

1 piece,3 ¼” by 5” provides the equivalent of a 2 oz. serving of cooked lean and a serving of bread.

NGREDIENTS	WEIGHTS	MEASURES
Compressed yeast,or	4 oz.	½ cup
Active dry yeast	1 ¾ oz.	1/3 cup
Warm water (Temp. 110°)	5 lb.	2 cups
All-purpose flour	4 lb. 4 oz.	4 ¼ qt.
Nonfat dry milk	3 ¾ oz.	¾ cup
Sugar	1 oz.	2 1/3 Tbsp.
Salt	1 ¼ oz	2 Tbsp.
Shortening	7 oz.	1 cup
Water (Temp. 65°)		2 ¾ cup
Ground beef	6 lb. 2 oz.
Tomato paste	4 lb. 12 oz.	2 qts.
Oregano		1 Tbsp.
Garlic powder,if desired	2 ¼ oz.	¾ tsp.
Vegetable protein product	1 lb. 1 oz.	1/3 cup
(colored,unflavored)
Water		3 cups
Cheese	6 lb. 4 oz.	1 gal. 2 ¼ qt.

DIRECTIONS:
1. Prepare yeast dough.
2. Cut into 4 equal balls.
3. Roll each ball of dough thin. Line 4 sheet pans (about 18” by 26”) with dough.
4. Brown meat 25 minutes at 400° F. (hot oven). DRAIN.
5. Mix tomato paste,seasonings,sugar,vegetable protein product and water;add to cooked meat.
MIX WELL
6. Spread warm filling,about 3 lb. 3 oz. on each pan of dough.
7. Bake about 15 minutes (until bottom of dough is light brown) at 425° F. (hot oven).
8. Top with shredded cheese,1 lb. 9 oz. (1 ½ qt.) per pan,and bake 5 minutes longer.

TIP: A thin coating of butter or margarine keeps the cut surfaces of cheese moist.



Number of Portions	100
Size of Portion	2 oz.

Calories.	224		Iron	2.41 Mg	Protein.	15.99 G	28.56%
Cholesterol	25 Mg		Calcium	216.20 Mg	Carbohydrates.	20.54 G	36.68%
Sodium	193 Mg		Vitamin A	85 RE	Total Fat .	8.66 G	34.81%
Fiber	1.91G		Vitamin C	8.94 Mg	Saturated Fat.	3.67 G	14.73%

RECIPE,MENU &COOKING