Pepperoni Pizza Production Manual
Written by Michael Chen
Updated at July 27th, 2024
Table of Contents
Need an easy printout?
You can find the printer-friendly, condensed version of this article here.
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 once opened | Refrigerator |
Shredded Low Moisture Mozzarella |
170 g | 1 week once opened | Refrigerator |
Cup and Char Pepperoni |
170 g | 1 week once opened | Refrigerator |
Final Product |
1560 g | 4 hours | Room temperature |
Production Process
3. Topping Process
4. 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. The edges of the pepperoni should be browned or slightly charred.
- Remove the pizza immediately from the pan and onto a cooling rack.
- 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.
