1. 16 Inch Pizza Standards: –Slack dough out the afternoon before or first thing in the morning. –Work with the dough thawed but still cool –Use only a lightly floured work surface and dock the dough (use ½ flour & ½ cornmeal) –Place on a sprayed screen and fold the edge. –Sauce, cheese and top appropriately. –Let rest room temperature before baking

2. Making a Crust Stretch the edge dough and fold under the crust to make double thickness Pinch the dough to seal Work your way around the pizza to seal the crust

3. Sauce it up! Place 6 oz. sauce in the center of the pizza Start in the center, using the back of the ladle or spoon and make circular motions to spread the sauce outward towards the edge of crust Leave ½” to 1” on the outside for the crust Remember to stretch out every can of pizza sauce with 1 cup of water

4. Pizza Toppings Add 12 oz. cheese. Start from the outside in (3 cup measures) Portion control is essential- cheese is the most expensive ingredient Cheese Blend –5# of pizza cheese, 1 ½ cup shred Parmesan, ½ cup fresh chopped parsley Bake at 425-450 degrees F. for 6-7 minutes, depending on the oven All ovens cook differently - test out your oven to determine the best cooking temperature

5. Pizza Chef Tips 6 slices for large pies 35 pepperoni slices per pie 2 cups sausage per pie 2 cups roasted vegetables per pie Deluxe – Use half of above amounts Specailty – Refer to spec sheet and multiply by 4 Try something new. Some toppings can go on after the pie bakes. –Pico de Gallo, Spinach & Tomato (see picture)