pizza recipes - East Side Mario`s

Transcription

PIZZA RECIPES
B - P I Z Z A D O U G H 10” & 16” .............................................................................. 2 B - P I Z Z A D O U G H 7” ......................................................................................... 3 B – P I Z Z A D O U G H H A N D L I N G 10” & 16” ............................................................... 4 B R U S C H E T T A P I Z Z A ............................................................................................ 5 B UI L D Y O U R O W N P I Z Z A ..................................................................................... 6 B UI L D Y O U R O W N P I Z Z A T O P P I N G C H A R T ............................................................... 7 F E T A B R U S C H E T T A ............................................................................................. 8 F O U R M E A T P I Z Z A ............................................................................................. 9 C H I C K E N & B A C O N P I Z Z A ................................................................................. 10 G O U R M E T V E G E T A R I A N P I Z Z A ............................................................................ 11 L U N C H & K I D S P I Z Z A ........................................................................................ 12 N E W Y O R K C A L Z O N E ....................................................................................... 13 N E W Y O R K E R P I Z Z A ......................................................................................... 15 P E P P E R O N I P I Z Z A ............................................................................................ 16 S M O R E S P I Z Z A ................................................................................................ 17 B - PIZZA DOUGH 10” & 16”
BAKING SHEET WITH PANLINER BETWEEN EACH DOUGH
PROCEDURE:
1. Pull dough from freezer and stack on baking sheet with the smooth side facing down.
2. Separate each layer with pan liner.
3. Cover the pan with a clear plastic bag and fold over.
4. Label with date dot and refrigerate.
10” Dough = Stack 5 High
16” Dough = Stack 3 High
Note – complete the dough pull in the evening for the next day’s usage
This pizza dough has a specific top and bottom – the smooth side of the dough is the top of the pizza.
For high volume – pizza dough can be treed up on a 10” or 16” screen that has been sprayed with
canola spray and covered with a clear bag
KQI 
THAWED, DOUGH MUST BE REFRIGERATED
EAST SIDE MARIO’S  CONFIDENTIAL OPERATIONS MANUAL © PRIME RESTAURANTS INC.
SHELF LIFE 2 DAYS
CORE MENU 2013  2014
2
B - PIZZA DOUGH 7”
BAKING SHEET WITH PIZZA PAPER FOR EACH DOUGH DISC
INGREDIENT
MEASURE
PROCEDURE:
1.
7” Dough
20 Disks
Baking Spray
Light spray to
coat
KQI 
Place 5 pieces of the pizza paper from the box onto the
baking sheet spreading out as much as possible.
2. Spray the 5 sheets with the baking spray.
3. Place 5 circles of frozen dough onto the 5 sprayed pizza
papers.
4. Spray the pizza dough with the baking spray.
5. Top the dough circles with the next 5 pieces of pizza paper.
6. Repeat the process until you have 5 stacks of 4 dough
circles for a total of 20 disks on a tray.
7. The dough can only be stacked 4 high.
8. Cover the baking sheet with a clear plastic bag and fold
over.
9. Leave at room temperature until the temperature of the
dough between the bottom 2 circles on the baking sheet
reach 70°F. This will take about 4 hours. When the dough is
70°F place the tray in the fridge. The dough can be used
after 6 hours of time from defrost. To a maximum of 72
hours.
10. Label all trays with day and time.
PROOFED, NOT MUSHY OR BALLOONING IN SIZE,
LIGHTLY OILED, NOT DRIPPING IN OIL. HAS A SLIGHT GIVE.
SHELF LIFE 3 DAYS
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B – PIZZA DOUGH HANDLING 10” & 16”
PIZZA SCREEN
PROCEDURE:
1. Place screen on top of thawed dough.
2. Flip dough over on appropriate sized screen.
3. Build pizza following the appropriate recipe.
FOR HIGH VOLUME – PIZZA DOUGH CAN BE TREED UP.
1. Spray screen with canola spray.
2. Flip dough onto screen.
3. Place on stand.
GLUTEN-FREE DOUGH HANDLING
1. Pull dough from freezer.
2. Follow handling procedures list on box.
IMPORTANT: At no time should the dough come in contact with anything other than the foil tray it is
shipped on.
KQI 
Dough wrapped and labeled
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BRUSCHETTA PIZZA
PIZZA PADDLE WITH PIE LIFTER
INGREDIENT
MEASURE
10” Pizza dough, thawed
1 each
Pizza sauce
2 oz. vol.
Shredded cheese
4 oz. wt.
B – Bruschetta mix
2 oz. wt.
Green onions, chopped
½ oz. wt.
PROCEDURE:
2. Using a spoodle, spread pizza sauce evenly over
dough leaving ½” edge unsauced.
3. Spread cheese evenly over sauce.
4. Top with bruschetta & green onions.
5. Transfer pizza to 550˚F oven.
6. Bake evenly until the bottom is crisp.
7. Drop pizza on the stone for the last 30 seconds of
baking.
8. Remove pizza from oven using a pizza peel.
9. Use pizza cutter to cut pizza in slices and slide onto
paddle.
CUT SIZE:
10” & GLUTEN-FREE = 4 SLICES
FOR GLUTEN-FREE: Do not place dough on stone or transfer to a paddle. It must be prepped,
cooked and served on the foil tray & not come in contact with anything else. Designate a pizza
cutter for gluten Free pizzas only.
KQI 
BOTTOM CRISP, TOPPINGS HOT & COOKED, EDGES GOLDEN BROWN. INGREDIENTS NOT CENTRE DRESSED.
CORE MENU 2013  2014
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BUILD YOUR OWN PIZZA
PIZZA PADDLE & PIE LIFTER
INGREDIENT
Dough, thawed
10”
6 MIN
10” disc
16”
10 MIN
16” disc
PROCEDURE:
1. Flip dough over on appropriate sized
screen.
2. Using a spoodle, spread pizza sauce
evenly over dough leaving ½” edge
unsauced.
Pizza sauce
2 oz. vol.
6 oz. vol.
4. Top with guests choice of toppings.
Shredded cheese
4 oz. wt.
8 oz. wt.
7. Drop pizza on the stone for the last 30
seconds of baking.
8. Remove pizza from oven using a pizza
peel.
9. Use pizza cutter to cut pizza in slices and
slide onto paddle.
Toppings
See chart
See chart
CUT SIZE:
16” = 8 SLICES
KQI 
BOTTOM CRISP, TOPPINGS HOT & COOKED. EDGES ARE GOLDEN BROWN, NO CENTRE DRESSED
INGREDIENTS.
CORE MENU 2013  2014
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BUILD YOUR OWN PIZZA TOPPING CHART
PIZZA PADDLE & PIE LIFTER
INGREDIENT
7” (STRETCHED TO 8”)
10” OR GF
16”
B - Caramelized onions
1 oz. wt.
1 ½ oz. wt.
3 oz. wt.
B - Pulled pork
1 ½ oz. wt.
3 oz. wt.
6 oz. wt.
Bacon pieces
1 oz. wt.
1 oz. wt.
2 oz. wt.
Black olives, sliced
1 oz. wt.
1 oz. wt.
2 oz. wt.
Diced ham * (not gluten free)
1 oz. wt.
1 oz. wt.
2 oz. wt.
Extra cheese
2 oz. wt.
2 oz. wt.
4 oz. wt.
Goat cheese
1 oz. wt.
1 ½ oz. wt.
3 oz. wt.
Grilled chicken breast – 4 oz. breast
– oiled and seasoned with 1/8 tsp.
Salt & pepper – cooked prior to
service
½ breast= 8 pcs.
1 breast = 15 pcs.
2 breast = 30 pcs.
Cherry peppers, chopped
¾ oz. wt.
¾ oz. wt.
1 ½ oz. wt.
1 oz. wt.
1 ½ oz. wt.
3 oz. wt.
1 oz. wt.
1 ½ oz. wt.
3 oz. wt.
Pepperoni
10 ea.
1 oz. wt.= 14 ea.
2 oz. wt.= 28 ea.
Pineapple tidbits, drained
1 oz. wt.
1 oz. wt.
2 oz. wt.
Roasted red peppers, rough chop
1 oz. wt.
1 ½ oz. wt.
3 oz. wt.
Sliced mushrooms
1 oz. wt.
1 oz. wt.
2 oz. wt.
Italian sausage crumble* (not
gluten free)
B – Red & green julienne peppers, 1
oz. wt. = 8 -10 strips
KQI 
Toppings fresh and within shelf life
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FETA BRUSCHETTA
RECTANGLE PADDLE
INGREDIENT
MEASURE
Flatbread, thawed
1 each
Garlic spread
PROCEDURE:
1. Place flatbread on pizza screen and spread garlic
spread evenly over.
2. Arrange arugula evenly, achieving full coverage to
within a ½” of the edge.
1 tbsp.
3. Spread bruschetta and feta cheese over flat bread.
4. Bake in oven on screen for 3 minutes.
Arugula, 1 oz. wt. bag
½ bag
3 oz. wt.
6. Remove from oven and cut into 4 even quarters.
Cut each quarter diagonally to form 8 even
triangles.
Feta cheese
½ oz. wt.
7. Transfer to large rectangular pizza paddle and
drizzle with balsamic glaze.
Balsamic glaze
KQI 
¼ oz. vol.
5. Remove from screen and finish on stone for 1
minute until bread begins to crisp.
Balsamic glaze should be transferred to a squeeze bottle
with the thinnest opening possible to ensure proper
portioning and yields.
EVEN DISTRIBUTION OF TOPPINGS AND CRISP BUT NOT DARK EDGES.
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FOUR MEAT PIZZA
INGREDIENT
10”
6 MIN
16”
10 MIN
Pizza dough, thawed
1 each
1 each
Pizza sauce
2 oz. vol.
6 oz. vol.
Shredded cheese
4 oz. wt.
8 oz. wt.
Pepperoni
1 oz. wt.=
14 each
2 oz. wt.
(28 each)
Italian sausage
crumble**
1 ½ oz. wt.
3 oz. wt.
Bacon pieces
1 oz. wt.
2 oz. wt.
Ham, diced**
1 oz. wt.
2 oz. wt.
PROCEDURE:
screen.
2. Using a spoodle, spread pizza sauce evenly
over dough leaving ½” edge unsauced.
4. Top with pepperoni, sausage, bacon &
ham.
seconds of baking.
slide onto paddle.
CUT SIZE:
16” = 8 SLICES
cutter for gluten Free pizzas only. *Denotes Item is NOT GLUTEN FREE
KQI 
CORE MENU 2013  2014
9
CHICKEN & BACON PIZZA
INGREDIENT
10”
6 MIN
16”
10 MIN
Pizza Dough, thawed
1 each
1 each
B – Pesto Alfredo sauce
2 oz. vol.
5 oz. vol.
Shredded cheese
4 oz. wt.
8 oz. wt.
Grilled chicken breast, 4 oz.
wt.
1 breast
(15 pcs.)
2 breast
(30 pcs.)
Roasted red peppers, rough
chop
1 ½ oz. wt.
3 oz. wt.
Green onion
½ oz. wt.
(1 tbsp.)
1 oz. wt.
(2 tbsp.)
Bacon pieces
1 oz. wt.
2 oz. wt.
PROCEDURE:
screen.
2. Using a spoodle, spread Pesto Alfredo
sauce evenly over dough leaving ½ “
edge unsauced.
4. Top with chicken, red peppers, green
onions & bacon.
seconds of baking.
8. Remove pizza from oven using a
pizza peel.
9. Use pizza cutter to cut pizza in slices
and slide onto paddle.
CUT SIZE:
16” = 8 SLICES
KQI 
CORE MENU 2013  2014
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GOURMET VEGETARIAN PIZZA
INGREDIENT
10”
6 MIN
16”
10 MIN
Pizza dough, thawed
1 each
1 each
Pizza sauce
2 oz. vol.
6 oz. vol.
Shredded cheese
4 oz. wt.
8 oz. wt.
B – Caramelized onions
1 ½ oz. wt.
3 oz. wt.
B – Red & green julienne
peppers
1 ½ oz. wt.
3 oz. wt.
Mushrooms, sliced
1 oz. wt.
2 oz. wt.
1 ½ oz. wt.
3 oz. wt.
PROCEDURE:
screen.
2. Using a spoodle, spread pizza sauce
evenly over dough leaving ½” edge
unsauced.
4. Top with caramelized onions,
mushrooms, peppers & bruschetta mix.
seconds of baking.
8. Remove pizza from oven using a pizza
peel.
slide onto paddle.
CUT SIZE:
16” = 8 SLICES
KQI 
CORE MENU 2013  2014
11
KID’S PIZZA
KID’S PLATE
INGREDIENT
MEASURE
PROCEDURE:
Dough – thawed, proofed
7” Disk
1. Pull dough from fridge, lightly flour and stretch to
8” round.
2. Dock and place on screen.
B – Seasoned flour
1 tbsp.
3. Using a spoodle spread pizza sauce evenly over
dough. Leave ½” edge unsauced.
4. Distribute cheese evenly over sauce.
Pizza sauce
1 ½ oz. vol.
5. Place pepperoni evenly on top if required.
6. Transfer pizza to 550°F oven.
Shredded cheese
2 oz. wt.
7. Bake evenly until bottom is crisp.
8. Use pizza cutter to cut pizza into 6 equal slices
and slide onto kids plate.
Choice of pepperoni
KQI 
¾ oz. wt.
(10 ea.)
CUT SIZE: 6 SLICES
BOTTOM CRISP, TOPPINGS HOT & COOKED, EDGES GOLDEN BROWN. INGREDIENT(S) NOT CENTRE DRESSED.
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LUNCH PIZZA
INGREDIENT
MEASURE
PROCEDURE:
Dough – thawed, proofed
7” Disk
1. Pull dough from fridge, lightly flour and stretch to
8” round.
2. Dock and place on screen.
1 tbsp.
3. Using a spoodle spread pizza sauce evenly over
dough. Leave ½” edge unsauced.
4. Distribute cheese evenly over sauce.
Pizza sauce
1 ½ oz. vol.
5. Place pepperoni evenly on top if required.
6. Transfer pizza to 550°F oven.
Shredded cheese
2 oz. wt.
7. Bake evenly until bottom is crisp.
8. Use pizza cutter to cut pizza into 4 equal slices
and slide onto pizza paddle.
Choice of Topping
KQI 
Refer to Build
Chart
CUT SIZE: 4 SLICES
BOTTOM CRISP, TOPPINGS HOT & COOKED, EDGES GOLDEN BROWN. INGREDIENT(S) NOT CENTRE DRESSED.
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NEW YORK CALZONE
AMERICAN ROSE
INGREDIENT
MEASURE
7” Pizza dough – proofed
1 ea.
1 tbsp.
Pizza sauce
1 oz. vol.
Pepperoni
½ oz. wt. =
6 each
B – Red & green julienne peppers
¾ oz. wt.
Mushrooms – sliced
½ oz. wt.
Shredded cheese
1 oz. wt.
Buttermilk
¼ oz. vol.
Pepperoni slice
1 piece
Olive oil blend
¼ oz. vol.
Guests choice of side
1 portion
Napolitana sauce (hot)
2 oz. vol.
KQI 
PROCEDURE:
1.
Place dough in flour, to flour one side. Place
floured side down on board.
2. Build on 1 half of the pizza dough: pizza
sauce, pepperoni, pepper strips, mushrooms,
and cheese.
3. Brush the rim with buttermilk. Fold over, and
press ends together to ensure a good seal.
4. Press edges with fork (dipped in flour),
straight down.
5. Press 1 slice of pepperoni into crust.
6. Bake on pizza screen for 3 minutes.
7. Brush with olive oil blend.
8. Bake on pizza screen for 3 additional
minutes, or until golden brown.
9. Place on plate.
10. Place hot napolitana sauce in ramekin.
11. Serve with a steak knife
Item should be prepped in advance of lunch
service, 3 hour hold maximum, in fridge,
covered, below 4˚C.
GOLDEN BROWN WITH A LIGHT GLISTEN OF OIL. COMPLETELY SEALED, NO HOLES IN DOUGH
CORE MENU 2013  2014
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NEW YORKER PIZZA
INGREDIENT
10”
6 MIN
16”
10 MIN
Pizza dough, thawed
1 each
1 each
Pizza sauce
2 oz. vol.
6 oz. vol.
Shredded cheese
4 oz. wt.
8 oz. wt.
Pepperoni
1 oz. wt.
(14 pcs.)
2 oz. wt.
(28 pcs.)
Mushrooms, sliced
1 oz. wt.
2 oz. wt.
B – Red & green julienne 1 ½ oz. wt.
peppers
3 oz. wt.
PROCEDURE:
over dough leaving ½ “ edge unsauced.
4. Top with pepperoni, mushrooms & peppers.
seconds of baking.
slide onto paddle.
CUT SIZE:
16” = 8 SLICES
KQI 
CORE MENU 2013  2014
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PEPPERONI PIZZA
INGREDIENT
10”
6 MIN
16”
10 MIN
Pizza dough, thawed
1 each
1 each
Pizza sauce
2 oz. vol.
6 oz. vol.
Shredded cheese
4 oz. wt.
8 oz. wt.
Pepperoni
2 oz. wt.
(28 pcs.)
4 oz. wt.
(56 pcs.)
PROCEDURE:
over dough leaving ½” edge unsauced.
4. Top with pepperoni.
seconds of baking.
slide onto paddle.
CUT SIZE:
16” = 8 SLICES
KQI 
CORE MENU 2013  2014
16
SMORES PIZZA
ESM BREAD BOARD
INGREDIENT
MEASURE
7” Pizza dough
1 each
Graham crumbs “A”
¼ oz. wt.
(1 tbsp.)
Mini marshmallows
2 ½ oz. wt.
Chocolate chips
1 ½ oz. wt.
Graham crumbs “B”
KQI 
¼ oz. wt.
(1 tbsp.)
PROCEDURE:
1. Stretch 7” dough to the size of a bread board. Place
in ½ pan of graham crumbs “A” and dock dough.
2. Flip dough over on to a screen (graham crumbs on
top).
3. Place in pizza oven at 550°F for 2 minutes.
4. Remove from oven and top dough with
marshmallows and chocolate chips – ensure there is
even coverage over the top of the pie.
5. Place in pizza oven until marshmallows brown and
double in size.
6. Place on cutting surface. Spray pizza wheel with
release spray and cut pizza in 8 pcs, as per photo.
7. Place on bread board and top with graham crumbs
“B”.
Note: Steps 1 & 2 can be prepped prior to service.
Prepped dough has a 1 shift shelf life only. Store at room
temperature.
MARSHMALLOWS ARE SOFT AND FULL OF COLOUR.
CORE MENU 2013  2014
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CORE MENU 2013  2014
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pizza recipes - East Side Mario`s

Transcription

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