D11 Cheese Pizza

Serves: 
50 slices

Brian Axworthy, executive chef and assistant director, developed this recipe so the district could make this kid-favorite lunch staple from scratch. The district had been purchasing a clean-label version. “We’ve been able to greatly reduce our food cost,” says Rick Hughes, director of food and nutrition services. “We’ve drastically improved our nutritional value by using the whole grains. It’s a non-GMO flour. We have total control over sodium, sugar and everything that’s in that recipe.” The men got the idea for revamping the recipe after purchasing two pizza presses they saw at the NAFEM show. The department is now making 2,000 pizza crusts per week.
 

Ingredients

5 D11 Pizza Crusts (recipe follows)
1 qt. D11 Pizza Sauce (recipe follows)
5 lb. shredded mozzarella cheese

D11 pizza crusts:
Yield: 100 15-ounce pizza crusts
3 ½ gal. warm water
3 ½ cups yeast
2 qt. liquid eggs
1 qt. olive oil blend
6 lb. melted margarine
30 lb. Prairie Gold Flour
15 lb. all-purpose flour
15 lb. high-gluten flour
1 qt. sugar
¾ cup salt
1 ½ qt. milk solids

D11 pizza sauce:
Yield: 600 ¾-cup portions
9 gal. water
2 qt. canola oil
3 cups beef base
3 cups vegetable base
3 cups salt
3 qt. sugar
½ cup red pepper flakes
1 cup basil leaves
8 cups oregano leaves
8 cups granulated garlic
8 cups dehydrated onion
22 #10 cans tomato paste

Steps

  1. Spread ¾ cup D11 Pizza Sauce all the way to end of each crust.
  2. Top with 1 pound cheese.
  3. Bake in 350°F oven for 15 to 20 minutes, or until cheese has slightly browned around edges. Cut each pizza into 10 pieces.  

D11 pizza crusts:

  1. In large mixing bowl with dough hook, add water, yeast, liquid egg, olive oil and melted margarine, and mix lightly. Add flours, sugar, salt and milk solids. Mix on low speed until ingredients are mixed. Mix on medium speed until bread dough forms, approximately 5 minutes.
  2. Scale dough into 15-ounce increments and shape into even dough balls. While shaping dough, it will soften and rise for pressing.
  3. Place dough ball into pizza press. Remove finished pizza crust and cool. Place cooled pizza crust into box lined with bag and place ¼ piece of parchment paper on top. Repeat process, filling each box with 20 pizza crusts.
  4. Once box is filled, close bag, tape box, attach label with day’s date. 

D11 pizza sauce:

  1. In tilting skillet or large stockpot on high heat, add water, oil, bases and seasonings, and bring to a boil.
  2. Place tomato paste in mixer bowl with whisk or paddle and add seasoned liquid; mix well. Taste and adjust seasonings if necessary. 

More From FoodService Director

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources