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. Recipe Number: L16600 SERVING SIZE: 1 PIECE From the <Army Master Recipe Index File> (actually used today!). Downloaded from G Internet, G Internet.
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