Margherita Pizza Production Manual
Written by Michael Chen
Updated at July 27th, 2024
Table of Contents
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Recipe Overview
Component |
Avg Weight/Qty | Shelf Life | Storage Type |
|---|---|---|---|
Parbaked Pizza Shell |
1 ea (900 g) | 2 days | Refrigerator |
Bianco Dinapoli Pizza Sauce |
320 g | 1 week after preparation | Refrigerator |
Shredded Low Moisture Mozzarella |
170 g | 1 week once opened | Refrigerator |
Halved Cherry Tomato |
200 g | 1 week after preparation | Refrigerator |
Basil Leaves |
15 g | 1 week after preparation, or until visibly spoiled | Refrigerator |
Extra Virgin Olive Oil |
5 g | Indefinitely, or refer to product expiry date. | Dry |
Final Product |
1610 g | 4 hours | Room temperature |
Production Process
1. Initial Topping Process
2. Baking and Merchandising
- Set the oven to the appropriate parameters for topped pizza (this differs from oven to oven).
- Bake for roughly 8 minutes initially (this may differ depending on equipment), and from that point on, check the pizza closely to ensure that the ingredients do not burn.
- Check the final product photo above as a reference for doneness.
- Remove the pizza immediately from the pan and onto a cooling rack.
- Place basil leaves evenly throughout the pizza. Ensure that the basil leaves used are mostly free of dark blemishes or tears.
- Drizzle extra virgin olive oil evenly throughout the pizza.
- Once the pizza has cooled for roughly 5 minutes, use a pair of offset kitchen shears to cut the pizza into six even slices. Please take extra care to ensure that each slice is roughly of the same weight.
