Sharp R-68ST Pizza Chart, Pizza Recipe, Procedure, Ready mix or roll out dough Turntable Approx

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PIZZACHART

BUTTON		MENU	WEIGHT (Increasing			PROCEDURE
			Unit)/ UTENSILS
	P-1 Pizza		0,15 - 0,45 kg (50 g)			• Remove the ready prepared frozen pizza
x1	Frozen Pizza,		(initial temp -18° C)			from the packaging and place on the
	“Stone oven” Pizza		Directly on the turntable			turntable.
	(thin base, pre-baked)					• After cooking, place on a plate for serving.
	P-2 Pizza
x2	Frozen Pizza,
	American style
	(thick base, pre-baked)
	P-3 Pizza		0,15 - 0,45 kg (50 g)			• Remove the ready prepared chilled pizza
x3	Chilled Pizza		(initial temp 5° C)			from the packaging and place on the
			Directly on the turntable			turntable.
						• After cooking, place on a plate for serving.
	P-4 Pizza		0,7 - 0,9 kg (100 g)			• Prepare the pizza following the recipe
x4	Fresh Pizza		(initial temp 20° C)			below.
						• Place directly on the turntable.
	e.g. Homemade		Directly on the turntable
	Pizza					• After cooking, place on a plate for serving.
PIZZA RECIPE				Procedure:
Ingredients:				1. Prepare the dough according to the
300 g Approx.		Ready prepared dough			manufacturer’s instructions. Roll out to the size
		(Ready mix or roll out dough.)			of the turntable.
200 g Approx.		Tinned tomatoes		2. Lightly grease the turntable and place the pizza
150 g		Topping as desired			base on it and pierce the dough.
		(e.g. corn, ham, salami,		3. Drain the tomatoes and cut them into pieces.
		pineapple)			Season the tomatoes with the spices and
50 g		Grated cheese			spread on the dough. Put all other ingredients
		Basil, oregano, thyme			on the pizza and finally cover with the cheese.
		salt, pepper		4. Cook on P-4 Pizza “Fresh Pizza”.

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