Chef Leonard G. Bailey II CEC, CIC PIZZA DOUGH: YIELD: 7--- 12-oz Bread Flour 3 pounds Salt 1 ounce Shortening 4 ounces Yeast* 1 ½ ounces Water 75° to 80° 1 quart Makes 5lb 6oz Method: Combine the water with the yeast. Combine all ingredients in mixer. Mix together for ten minutes until dough becomes stretchy, place dough in a oiled bowl, let proof for 1 hour Pizza Sauce: Yield 1 gallon 3 quarts canned tomatoes 1 quart tomato paste 2 cups water 3 tsp garlic powder 3 tsp onion powder 3 tsp salt 1\2 tsp black pepper 2 TB basil leaves 2 TB oregano 1\4 cup butter Method: Strain tomatoes, reserve juice, chop the pulp. Add to a saucepot with reserved juice, tomato paste, and water. Bring to a boil. Add remaining ingredients, Simmer stirring occasionally until mixture reduces slightly and thickens. Taste adjusting seasoning as needed. Store in a stainless steel container. |
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