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 University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources