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

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources