Recipe for Hamburger Pizza 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 cup WATER, WARM
1/2 qt WATER, COLD
8 lb BEEF GROUND FZ
1/2 lb CHEESE MOZZARELLA
2 cup CHEESE GRATED 1LB
2/3 cup TOMATO PASTE #2 1/2
3/4 tsp GARLIC DEHY GRA
8 lb TOMATOES # 10 CAN
1/4 cup ONIONS DRY
1/4 cup ONIONS DRY
3/4 cup ONIONS DRY
1/2 lb FLOUR GEN PURPOSE 10LB
1/3 cup SUGAR, GRANULATED 10 LB
3/4 cup SUGAR, GRANULATED 10 LB
1 cup SALAD OIL, 1 GAL
1/4 cup SALAD OIL, 1 GAL
1 tbl SALAD OIL, 1 GAL
1 tsp PEPPER BLACK 1 LB CN
1 tsp PEPPER BLACK 1 LB CN
3 x BAY LEAVES
2 tsp BASIL SWEET GROUND
2 tbl OREGANO GROUND
2/3 tbl YEAST BAKER 2 LB
1 oz SALT TABLE 5LB
Instructions:
Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 475 F. OVEN :
1. PREPARE 1 RECIPE PIZZA SAUCE (RECIPE NO. O-12).

2. SET ASIDE PIZZA SAUCE FOR USE IN STEP 9.

3. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F. MIX WELL. LET STAND 5 MINUTES; STIR.

4. PLACE WATER, FLOUR, SALT, SUGAR AND SALAD OIL IN MIXER BOWL IN ORDER LISTED. ADD YEAST SOLUTION.

5. USING DOUGH HOOK, MIX AT LOW SPEED ABOUT 8 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 86 F. TO 88 F.

6. DIVIDE DOUGH; SHAPE INTO 4 (2 LB 7 OZ) BALLS. COVER; LET RISE IN WARM PLACE (80 F.) FOR 1 1/2 TO 2 HOURS OR UNTIL DOUBLE IN BULK.

7. COAT BOTTOM AND SIDES OF EACH PAN WITH 2 TBSP SALAD OIL OR MELTED SHORTENING.

8. PLACE DOUGH BALLS ON LIGHTLY FLOURED WORKING SURFACE. ROLL OUT EACH BALL TO 1/8 INCH THICKNESS. TRANSFER DOUGH TO PANS, PUSHING DOUGH SLIGHTLY UP EDGES OF EACH PAN. USING 2 TBSP OIL PER PAN, LIGHTLY BRUSH DOUGH. GENTLY PRICK DOUGH TO PREVENT BUBBLING.

9. BAKE 20 MINUTES OR UNTIL SLIGHTLY BROWN.

10. SPREAD 1 QT SAUCE EVENLY OVER DOUGH IN EACH PAN.

11. SPRINKLE 4 1/2 CUPS SHREDDED CHEESE OVER EACH PAN.

12. SAUTE BEEF WITH ONIONS. DRAIN OR SKIM OFF EXCESS FAT; ADD BLACK PEPPER AND OREGANO. BLEND WELL. SPRINKLE 1 QT MEAT MIXTURE OVER CHEESE IN EACH PAN

13. SPRINKLE 1/2 CUP GRATED CHEESE OVER MIXTURE IN EACH PAN.

14. BAKE ABOUT 25 MINUTES OR UNTIL CRUST IS BROWNED AND CHEESE STARTS TO

15. CUT 5 BY 5.

NOTE:

1. IN STEP 1, 6 LB 9 OZ (1-NO. 10 CN) CANNED PIZZA SAUCE MAY BE USED. IF DESIRED, 2 TBSP CRUSHED SWEET BASIL, 2 TBSP CRUSHED OREGANO, 2 TSP DEHYDRATED GARLIC AND 2 TSP BLACK PEPPER MAY BE USED.

2. IN STEP 8, IF DESIRED, CRUSTS MAY BE PREBAKED AND REFRIGERATED FOR LATER USE.

3. IN STEP 8, IF A CONVECTION OVEN IS USED, BAKE 450F. 7 MINUTES ON HIGH FAN, CLOSED VENT; IN STEP 12, BAKE 8 MINUTES.

4. IN STEP 10, 4 LB 8 OZ (1 1/8-NO. 10 CN) PIZZA BLEND CHEESE MAY BE USED.

5. IF DESIRED, EXTRA CHEESE MAY BE USED. IN STEP 10, USE 8 LB (2 GAL MOZZARELLA CHEESE. SPRINKLE 2 QT CHEESE OVER SAUCE IN EACH PAN. IN STEP 12, BAKE 30 MINUTES OR UNTIL CHEESE STARTS TO TURN GOLDEN. EACH PORTION: 1 PIECE (3 1/2 OZ).

SERVING SIZE: 1 PIECE

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