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  • Pork Or Italian Sausage Pizza

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    Pork Or Italian Sausage Pizza
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 c. WATER, Hot
    • 1 1/2 quart WATER, Cool
    • 3 lb PORK SAUSAGE PATTIES
    • 4 1/2 lb CHEESE MOZZARELLA
    • 2 c. CHEESE GRATED 1LB
    • 2 2/3 c. TOMATO PASTE #2 1/2
    • 3/4 tsp GARLIC DEHY GRA
    • 8 lb TOMATOES # 10 CAN
    • 2 3/4 c. ONIONS DRY
    • 5 1/2 lb FLOUR GEN PURPOSE 10LB
    • 1/3 c. SUGAR, GRANULATED 10 LB
    • 3/4 c. SUGAR, GRANULATED 10 LB
    • 1 c. SALAD OIL, 1 GAL
    • 2 1/4 c. SALAD OIL, 1 GAL
    • 1 Tbsp. SALAD OIL, 1 GAL
    • 1 tsp PEPPER BLACK 1 LB CN
    • 3 x BAY LEAVES
    • 2 Tbsp. BASIL SWEET Grnd
    • 2 Tbsp. OREGANO Grnd
    • 5 2/3 Tbsp. YEAST BAKER 2 LB
    • 1 ounce SALT TABLE 5LB
    • 1 1/3 Tbsp. SALT TABLE 5LB

    Directions

    1. PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 475 F. OVEN :1. PREPARE 1 RECIPE PIZZA SAUCE (RECIPE NO. 0-12).
    2. 2. SET ASIDE PIZZA SAUCE FOR USE IN STEP 9.
    3. 3. SPRINKLE YEAST OVER WATER. Don't USE TEMPERATURES ABOVE 110 F. MIX WELL. LET STAND 5 Min; STIR.
    4. 4. PLACE WATER, FLOUR, SALT, SUGAR AND SALAD OIL IN MIXER BOWL IN ORDER LISTED. Add in YEAST SOLUTION.
    5. 5. USING DOUGH HOOK, MIX AT LOW SPEED ABOUT 8 Min Or possibly Till DOUGH IS SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 86 F. TO 88 F.
    6. 6. DIVIDE DOUGH; SHAPE INTO 4 (2 LB 7 Ounce) BALLS. COVER; LET RISE IN Hot PLACE (80 F.) FOR 1 1/2 TO 2 Hrs Or possibly Till DOUBLE IN BULK.
    7. 7. COAT BOTTOM AND SIDES OF EACH PAN WITH EQUAL AMOUNT SALAD OIL Or possibly MELTED SHORTENING.
    8. 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 EQUAL AMOUNT OIL PER PAN, LIGHTLY BRUSH DOUGH. GENTLY PRICK DOUGH TO PREVENT BUBBLING.
    9. 9. BAKE 20 Min Or possibly Till SLIGHTLY BROWN.
    10. 10. SPREAD EQUAL AMOUNT SAUCE Proportionately OVER DOUGH IN EACH PAN.
    11. 11. SPRINKLE EQUAL AMOUNT SHREDDED CHEESE OVER EACH PAN.
    12. 12. Saute/fry' ITALIAN SAUSAGE Till LIGHT BROWN; DRAIN Or possibly SKIM OFF EXCESS FAT. Proportionately DISTRIBUTE EQUAL AMOUNT SAUSAGE OVER CHEESE IN EACH PAN.
    13. 13. SPRINKLE EQUAL AMOUNT GRATED CHEESE OVER Mix IN EACH PAN.
    14. 14. BAKE ABOUT 25 Min Or possibly Till CRUST IS BROWNED AND CHEESE STARTS TO TURN Golden.
    15. 15. CUT 5 BY 5.
    16. NOTE:
    17. 1. IN STEP 1, 6 LB 9 Ounce (1-NO. 10 CN) CANNED PIZZA SAUCE MAY BE USED. If you like, 2 TBSP CRUSHED SWEET BASIL, 2 TBSP CRUSHED OREGANO, 2 TSP DEHYDRATED GARLIC AND 2 TSP BLACK PEPPER MAY BE USED.
    18. 2. IN STEP 8, If you like, CRUSTS MAY BE PREBAKED AND REFRIGERATED FOR LATER USE.
    19. 3. IN STEP 8, IF A CONVECTION OVEN IS USED, BAKE AT 450F. 7 Min O ON HIGH FAN, CLOSED VENT; IN STEP 12, BAKE 8 Min.
    20. 4. IN STEP 10, 4 LB 8 Ounce (1 1/8-NO. 10 CN) PIZZA BLEND CHEESE MAY BE USED.
    21. 5. If you like, EXTRA CHEESE MAY BE USED. IN STEP 10, USE 8 LB (2 GAL MOZZARELLA CHEESE. SPRINKLE 2 Quart CHEESE OVER SAUCE IN EACH PAN. IN STEP 12, BAKE 30 Min Or possibly Till CHEESE STARTS TO TURN Golden brown. EACH PORTION: 1 PIECE (3 1/2 Ounce).
    22. SERVING SIZE: 1 PIECE (3

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