Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 450 F. OVEN :
1. PLACE 2 CRUSTS ON EACH GREASED SHEET PAN.

2. POUR 6 OZ (3/4 CUP) SAUCE OVER EACH CRUST.

3. COVER SAUCE WITH CHEESE OVER EACH PIZZA.

4. BAKE ABOUT 20 MINUTES OR UNTIL CRUST IS BROWNED AND CRISP.

5. CUT EACH PIZZA IN 4 WEDGES.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 1, 1 1/2 RECIPE PIZZA CRUST (RECIPE NO. L16500

(STEPS 2 THROUGH 5) MAY BE USED. DIVIDE DOUGH INTO 25-7 1/2 OZ PIECES. ROLL INTO
12 INCH DIAMETER CRUSTS.

NOTE:

2. IN STEP 2, 1 1/4 RECIPE (1 1/4 GAL) PIZZA SAUCE (RECIPE NO. O-12).

NOTE:

3. IN STEP 3, 5 LB (1 1/4-NO. 10 CN) PIZZA BLEND CHEESE MAY BE USED FOR ALL CHEESES.

SERVING SIZE: 1 PIECE

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